Cashew Free Honey-Pear Crumble Bars
These bars are the kind of thing you pull out of the oven and immediately want to cut into before they've had a chance to cool — golden, fragrant, and just rustic enough to feel homemade in the best way. The filling comes together on the stovetop, where diced pears get cooked down with honey, a touch of nutmeg, and a splash of apple cider vinegar until everything turns glossy and jam-like. That little hit of vinegar is the secret weapon — it keeps the sweetness from going one-note and makes the whole thing taste more complex than the ingredient list suggests. The base and crumble are built from rolled oats, rice flour, and tapioca starch, which means the texture is satisfyingly crisp without relying on any nut-based flours or add-ins that can sneak into store-bought versions of this kind of treat. Cold butter worked in by hand gives you those perfect pea-sized crumbles that bake up crunchy on top and tender underneath. Letting them cool completely before slicing is genuinely worth the patience — the filling sets up beautifully and you get clean, stackable bars instead of a delicious but messy situation.
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Learn more →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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