Pregnancy Friendly Honey-Pear Crumble Bars
These bars hit that sweet spot between a wholesome snack and a proper dessert, with a buttery oat-and-rice-flour base, a honey-kissed pear filling, and a golden crumble top that makes the whole kitchen smell incredible. The filling comes together on the stovetop in under ten minutes — diced ripe pears cooked down with honey, a touch of nutmeg, and apple cider vinegar until everything turns glossy and jammy and completely irresistible. Tapioca starch does the thickening work in both the crust and the filling, keeping the texture just right without any ingredients you'd want to sidestep right now. Honey is a lovely natural sweetener here, and since these bars are fully baked, it's used safely throughout. The parchment overhang trick makes lifting and slicing a breeze, so you get clean, sturdy bars that hold together beautifully — no crumbling mess, just neat little squares ready to grab whenever a craving hits. They're genuinely satisfying whether you serve them slightly warm from the oven or cooled to room temperature, and they keep well enough that baking a batch on the weekend means easy snacking all week long.
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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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