Low Histamine Coconut-Vanilla Pear Crumble Bars

Total time2 hr 10 min

Prep time25 min

Cook time45 min

Low Histamine Coconut-Vanilla Pear Crumble Bars

These bars are the kind of cozy, fruit-forward treat that feels indulgent without relying on any of the usual high-histamine offenders — no citrus, no fermented ingredients, no aged anything. Fresh ripe pears are the star of the filling, gently cooked down with a touch of brown sugar, Ceylon cinnamon, and vanilla until they turn glossy and jammy in the best possible way. Ceylon cinnamon is a smart swap here because it's the milder, lower-histamine variety, and it shows up in both the filling and the buttery oat-coconut crumble for a warm, fragrant thread running through every bite. The crust doubles as the topping — pressed firm on the bottom, scattered loosely on top — so you get that satisfying contrast of crisp crumble and soft, yielding fruit in every square. Unsweetened shredded coconut woven into the base adds a subtle chew and a gentle sweetness that plays beautifully against the vanilla. After baking, the whole pan needs a full hour to cool and set, which is genuinely worth the wait — the filling firms up into clean, sliceable bars rather than a crumbly mess. Each batch makes 12 generous bars, so this is a great option to prep ahead for the week when you need a reliable, feel-good snack on hand.

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Ingredients

12 servings

For the crust and crumble

2 cups rolled oats
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1 ½ cups all-purpose flour
¾ cup unsweetened shredded coconut
¾ cup packed light brown sugar
½ tsp ground ceylon cinnamon
Ingredient note
Some low histamine plans limit true ceylon cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
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
2 tbsp cornstarch
½ tsp ground ceylon cinnamon
Ingredient note
Some low histamine plans limit true ceylon cinnamon, but counting all uses, this recipe has less than 1/8 teaspoon per serving and likely stays within the reviewed range. If you prefer to always avoid true ceylon cinnamon, please tap it and change its rating to Red.
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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