Capsaicin Free Honey-Pear Crumble Bars

Total time1 hr 30 min

Prep time20 min

Cook time40 min

4.9

(9)

These bars are the kind of thing you pull out of the oven and immediately want to eat straight from the pan — golden, buttery crumble on top and bottom, with a jammy, honey-kissed pear filling in between. The filling gets cooked down on the stovetop first, so by the time it hits the oven it's already thick, glossy, and deeply fragrant with a hint of nutmeg and apple cider vinegar for balance. For anyone avoiding capsaicin, baked goods can still be a minefield thanks to spice blends, cinnamon-heavy mixes, or even "warming" extracts that sneak heat in through the back door — this recipe keeps things completely clear of all that. Every ingredient here is straightforward and easy to verify, from the rolled oats and rice flour crust to the ripe pears and honey that do all the heavy lifting on flavor. The tapioca starch pulls double duty, lending the crust a tender crumble and giving the filling that beautiful, spoonable consistency. Cut into nine generous bars once fully cooled, they hold together cleanly and taste just as good the next day — if they last that long.

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Ingredients

9 servings

For the crust and crumble

1 ½ cups rolled oats
¾ cup rice flour
¼ cup tapioca starch
⅓ cup granulated sugar
¼ tsp fine sea salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes

For the pear filling

3 medium ripe pears (about 1 ½ lb), peeled, cored, and cut into ½-inch dice
3 tbsp honey
1 tbsp tapioca starch
¼ tsp ground nutmeg
1 tbsp apple cider vinegar

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting the bars out later.
2
In a large mixing bowl, whisk together the rolled oats, rice flour, tapioca starch (the crust-and-crumble portion), granulated sugar, and fine sea salt until evenly combined. 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 — do not work it until smooth.

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