To create apricot bars packed top to bottom with flavor and texture, we start with a buttery dough made from equal parts all-purpose and whole-wheat flours, then add ground toasted almonds, sugar, warm spices and vanilla. The dough then is divided: a portion is pressed into the baking pan to create the bottom crust, while the rest becomes the crisp, pebbly crumble topping. Apricot jam, used as the filling, can be one-dimensionally sweet, so we brighten it with a generous measure of lemon zest. (If you prefer cherry or strawberry jam, they work well, too.) Store leftovers in an airtight container for up to four days.