Low Sugar Coconut-Vanilla Pear Crumble Bars

Total time2 hr 10 min

Prep time25 min

Cook time45 min

Low Sugar Coconut-Vanilla Pear Crumble Bars

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Ingredients

12 servings

For the crust and crumble

2 cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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1 ½ cups all-purpose flour
¾ cup unsweetened shredded coconut
¾ cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp ground ceylon cinnamon
¼ tsp salt
¾ cup (1 ½ sticks) unsalted butter, cold and cut into small cubes
1 tsp pure vanilla extract

For the pear filling

5 medium ripe pears (about 2 ½ lbs), peeled, cored, and cut into ½-inch dice
3 tbsp light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
2 tbsp cornstarch
½ tsp ground ceylon cinnamon
1 tsp pure vanilla extract
2 tbsp unsalted butter

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, combine the rolled oats, all-purpose flour, shredded coconut, 3/4 cup brown sugar, 1/2 tsp Ceylon cinnamon, and salt. Stir until evenly mixed. Scatter the cold butter cubes over the dry mixture and work them in with a pastry cutter or your fingertips until the mixture resembles coarse, clumpy crumbs with some pea-sized pieces of butter remaining. Drizzle in 1 tsp vanilla extract and toss to distribute.

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