Rye Free Honey-Pear Crumble Bars

Total time1 hr 30 min

Prep time20 min

Cook time40 min

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 filled with a glossy honey-pear center that tastes like autumn in every bite. The filling comes together on the stovetop with ripe pears, warm nutmeg, a drizzle of honey, and a splash of apple cider vinegar that keeps the sweetness from going flat. Tapioca starch does double duty here, thickening the fruit into a jammy, spoonable layer while also lending the crust a tender, slightly chewy bite alongside the rice flour and rolled oats. There's no wheat flour anywhere in this recipe, which means anyone avoiding grain-based flours like rye can dig in without a second thought — no substitutions, no workarounds, just a genuinely delicious bar from the ground up. Cold butter worked into the oat-and-flour mixture creates that irresistible crumble texture: clumpy, buttery, and crisp on top while staying a little soft underneath where it meets the fruit. Letting them cool completely before slicing is the hardest part, but it's what gives you clean, stackable bars instead of a delicious mess. Make a batch for a weekend treat, a bake sale, or honestly just to have something this good waiting on your counter.

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Ingredients

9 servings

For the crust and crumble

1 ½ cups rolled oats
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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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