Gelatin Free Honey-Pear Crumble Bars
These bars are the kind of thing that disappear from the counter before they've fully cooled — golden, crumbly on top, and filled with a glossy honey-pear mixture that tastes like autumn in every bite. The filling comes together right on the stovetop, where diced pears, honey, a touch of nutmeg, and a splash of apple cider vinegar cook down into something jammy and fragrant. Tapioca starch does the thickening work in both the filling and the crust, which means there's no gelatin, no pectin packets, and no mystery stabilizers needed anywhere in the recipe. That's genuinely good news, because a lot of fruit bar and jam-style recipes lean on gelatin to get that set texture — this one achieves it naturally. The base and crumble are built from rolled oats, rice flour, and cold butter, giving you that satisfying snap-and-crumble texture without any specialty ingredients that are hard to track down. Cutting them into nine bars makes them easy to serve at a gathering or pack up for later, and they hold their shape beautifully once fully cooled.
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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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