Shellfish Free Honey-Pear Crumble Bars
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 layered with a jammy pear filling that smells like autumn in the best possible way. Ripe pears get cooked down with honey, a touch of nutmeg, and a splash of apple cider vinegar until they turn glossy and thick, which means every bite has that perfect fruit-to-crumble ratio. The base and topping are made from the same oat-and-rice-flour mixture, so you get a sturdy pressed crust on the bottom and a buttery, clumpy crumble on top without any fuss. Tapioca starch does double duty here — once in the crumble for structure and once in the filling to bind everything into that luscious, spoonable consistency. The ingredient list is refreshingly straightforward, with nothing hidden or ambiguous, so you can bake with total confidence. They cut cleanly into nine bars once fully cooled, making them just as easy to pack up and share as they are to devour at home.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!