Seed Oil Free Honey-Pear Crumble Bars
These bars are everything a fruit dessert should be — golden, jammy, and just rustic enough to feel homemade in the best possible way. The filling comes together on the stovetop with ripe diced pears, honey, a touch of nutmeg, and a splash of apple cider vinegar that brightens the whole thing into a glossy, spoonable layer that tastes like autumn in a pan. What makes this recipe work so well for anyone avoiding industrial seed oils is the simplicity of the fat source: cold unsalted butter is the only fat in the entire recipe, doing double duty in both the pressed crust and the crumbly, oat-studded topping. Rice flour and tapioca starch keep the base tender and cohesive without any of the processed blends that often sneak unwanted oils into baked goods. The crumble itself bakes up beautifully golden with those satisfying pea-sized butter pockets that shatter just right when you bite in. Cutting into a full 9×9 pan means you'll have plenty to share — or not, because these disappear fast.
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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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