Gut Friendly Honey-Pear Crumble Bars
These bars hit that sweet spot between a wholesome snack and a proper dessert, with a golden oat crumble sandwiching a glossy, honey-kissed pear filling that smells absolutely incredible as it bakes. The base leans on rolled oats, rice flour, and tapioca starch instead of conventional wheat flour, making it a gentler option for anyone keeping an eye on ingredients that can be tough on digestion. Ripe pears are naturally soft on the gut, and the filling gets cooked down with honey, a whisper of nutmeg, and a splash of apple cider vinegar until it turns jammy and fragrant — no refined or hard-to-process thickeners in sight. Tapioca starch does the quiet work of binding both the crust and the filling without weighing anything down, so every bar holds together cleanly when you slice it. The result is tender, lightly sweet, and satisfying without feeling heavy — exactly what you want when you're craving something baked but still want to feel good afterward. Let them cool fully before cutting and you'll get neat, bakery-worthy squares that are just as good packed for lunch as they are warm from the pan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!