Celery 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. Ripe pears get cooked down with honey, a touch of nutmeg, and a splash of apple cider vinegar until they turn glossy and jammy — then they're sandwiched between a buttery oat-and-rice-flour crumble that bakes up golden and just a little crisp at the edges. The whole lineup of ingredients is naturally free from celery and celery derivatives, so there's no need to scrutinize labels or swap anything out. Tapioca starch does double duty here, helping both the crust hold together and the filling thicken to that perfect, spoonable consistency. The parchment overhang trick makes lifting and slicing a breeze, and the 9-bar yield means there's enough to share — or not. Serve them slightly warm with a scoop of vanilla ice cream or pack them up as a portable snack; either way, they disappear fast.
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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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