Eosinophilic Esophagitis Friendly Coconut-Vanilla Pear Crumble Bars
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Learn more →Ingredients
12 servings
For the crust and crumble
- 2 cups rolled oats
- 1 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ¾ cup unsweetened shredded coconut
- ¾ cup packed light brown sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp salt
- ¾ cup (1 ½ sticks) unsalted butter, cold and cut into small cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 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
- 2 tbsp cornstarch
- ½ tsp ground ceylon cinnamon
- 1 tsp pure vanilla extract
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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