Legume Free Honey-Pear Crumble Bars

Total time1 hr 30 min

Prep time20 min

Cook time40 min

4.9

(9)

These bars are the kind of thing you pull out of the oven and immediately want to eat straight from the pan — golden, crumbly on top, and filled with a glossy honey-pear center that smells like autumn. The filling comes together in a saucepan where diced ripe pears cook down with honey, a touch of nutmeg, and apple cider vinegar into something jammy and deeply fragrant. Tapioca starch does the thickening work in both the filling and the crust, keeping everything cohesive without relying on any legume-based flours or binders. The base and crumble are built from rolled oats, rice flour, and cold butter — simple pantry staples that press into a sturdy crust and bake up into a satisfyingly crunchy topping. For anyone navigating a legume-free kitchen, baked goods can be a minefield of chickpea flour, pea protein, or bean-based thickeners hiding in store-bought options, so making these from scratch puts you fully in control. They cut cleanly into nine bars once cooled, making them just as shareable at a gathering as they are satisfying as a quiet afternoon treat.

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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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