Oral Allergy Syndrome 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
- 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
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked pear in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid pear, tap it and change its rating to Red.
- 3 tbsp light brown sugar
- 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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