Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

In a mixing bowl, combine the gluten-free oat flour, rolled oats, brown sugar, cinnamon, baking soda, and salt. Stir in melted butter and vanilla until crumbly, reserving one cup for topping.

Firmly press the remaining mixture into the bottom of the prepared pan.

In a skillet, melt butter. Add sliced Honeycrisp apples, maple syrup, cinnamon, and cook for 5-7 minutes until softened. Stir in cornstarch and a hint of vanilla.

Pour the apple filling over the crust and sprinkle with reserved crumble mixture. Bake for 30-35 minutes until golden brown.

In a bowl, mix peanut butter, maple syrup, coconut oil, and sea salt; microwave until warm. Drizzle over cooled bars.

Let the bars cool for at least 15 minutes before lifting out and cutting into squares.