Paraben Free Honey-Pear Crumble Bars
These bars hit that perfect sweet spot between rustic and refined — a buttery oat crumble sandwiching a glossy, honey-kissed pear filling that smells absolutely incredible as it bakes. The filling comes together on the stovetop in just a few minutes, with ripe pears softening into a jammy, lightly spiced mixture that sets up beautifully once baked. Tapioca starch does the thickening work in both the crust and the filling, keeping everything clean and simple without relying on additives or preservatives that can sneak into conventional baking mixes and store-bought fruit fillings. A touch of apple cider vinegar brightens the pears just enough to balance the honey's sweetness, and the ground nutmeg adds a warm, cozy depth that makes these feel like a proper autumn treat. Because every ingredient here is straightforward and whole — rolled oats, rice flour, real butter, fresh pears — you know exactly what's going into every bite, which is the whole point. They slice into neat, satisfying bars once fully cooled, making them just as easy to pack up and share as they are to eat straight off the rack.
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!