Macadamia 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. A golden, crumbly oat-and-rice-flour base cradles a glossy honey-pear filling that's been cooked down with a touch of nutmeg and apple cider vinegar until it's jammy and fragrant. The double-duty crumble — pressed into the bottom for structure and scattered on top for texture — means every bite has that satisfying contrast of tender fruit and buttery, toasty crunch. Because the recipe relies on rolled oats, rice flour, and tapioca starch rather than any nut-based flours or toppings, you don't have to worry about swapping anything out or scanning labels for hidden tree nut ingredients. The honey does real work here, sweetening the pears while adding a floral depth that plain sugar just can't match. They slice cleanly once fully cooled, making them just as easy to pack up and share as they are to eat straight from the pan.
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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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