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Preheat oven to 350 F. Grease a 9-inch square baking pan and line with parchment paper, leaving an overhang on the sides. Set aside.
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In a large bowl, whisk together the flours, salt and spices. Mix in the dried apples and cranberries and oats. Set aside.
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Whisk together the butter and sugars. Whisk in the eggs. Pour into the dry ingredients and fold until combined.
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Scrape the batter into prepared pan and level with a spatula.
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Whisk together the flour, salt, cinnamon and sugar for the streusel topping. Mix in the oats. Rub or cut the cold butter into the oat mixture, and then mix in the chopped pecans.
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Squeeze the streusel topping into clumps and then sprinkle evenly over the oatmeal dough. Press lightly into the oatmeal dough.
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Bake until a toothpick inserted in center comes out with moist crumbs attached, 25 to 30 minutes. Cool completely in the pan. Using paper overhang, lift cake onto a work surface; slice into bars.