Peanut 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 — golden crumble on top, a glossy honey-pear filling underneath, and a buttery base that holds everything together in a neat, satisfying square. The filling gets cooked down on the stovetop with honey, a touch of nutmeg, and a splash of apple cider vinegar, which gives it a bright, jammy depth that tastes far more complex than the ingredient list suggests. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, so the texture is hearty and slightly rustic without being heavy. Store-bought bars and granola-style snacks can be a minefield when you're avoiding peanuts, with shared-facility warnings lurking on nearly every package — making these from scratch with straightforward pantry ingredients puts you firmly in control. Cold butter worked into the dry mixture creates those irresistible clumpy, crumbly bits that bake up crisp and golden on top while the bottom layer stays compact and sliceable. They're equally at home as an after-school snack, a casual dessert, or something you quietly eat over the sink while they're still just barely warm.
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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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