Hazelnut Free Honey-Pear Crumble Bars
These bars are everything you want in a fall bake — golden, buttery crumble on top and bottom, with a glossy honey-pear filling tucked in between that tastes like the best jam you've ever had. The pears get cooked down on the stovetop with honey, a touch of nutmeg, and a splash of apple cider vinegar until they're soft and syrupy, which means every bite is packed with real fruit flavor rather than something overly sweet or one-dimensional. The base and topping come together from a single crumble mixture made with rolled oats, rice flour, and tapioca starch, so the whole thing is straightforward to pull off without any specialty equipment beyond a saucepan and a square pan. For anyone navigating tree nut allergies, store-bought crumble bars and granola-style treats can be a minefield — many contain hazelnut paste, praline, or are made on shared lines — so having a from-scratch version you control completely is genuinely reassuring. Cold butter worked into the dry ingredients gives the crumble that irresistible, slightly sandy texture that holds together when you cut it but still crumbles at the edges in the best possible way. Let them cool fully before slicing and you'll get clean, bakery-worthy bars that are just as good the next day.
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!