Pescatarian 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, fragrant, and packed with soft, honey-kissed pear. The filling comes together on the stovetop with ripe pears, a drizzle of honey, a pinch of nutmeg, and a splash of apple cider vinegar that keeps everything bright and balanced rather than cloying. Tapioca starch does double duty here, thickening the fruit into a glossy, jammy layer while also lending the crust and crumble a tender, slightly chewy bite. The base uses rolled oats and rice flour, so the texture is hearty and satisfying without feeling heavy. Cold butter worked into the dry mixture creates those irresistible clumpy, craggy crumble pieces on top that bake up perfectly crisp. Letting them cool completely before cutting is genuinely worth the wait — the layers set up beautifully and each bar holds together cleanly when you lift it from the pan.

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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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