Soy Free Honey-Pear Crumble Bars
These bars are the kind of thing you pull out of the oven and immediately want to cut into before they've had a chance to cool — golden crumble on top, a glossy honey-pear filling underneath, and a buttery oat base that holds everything together beautifully. The filling comes together on the stovetop with ripe diced pears, honey, a touch of nutmeg, and a splash of apple cider vinegar that keeps the sweetness from going one-note. Tapioca starch does the thickening work in both the filling and the crust, giving you that jammy, spoonable consistency without any of the usual suspects hiding in a store-bought mix. Rice flour and rolled oats form the backbone of the crumble, so the whole thing is built from straightforward, easy-to-source ingredients with no soy-derived additives to track down or avoid. Cold butter worked into the dry mixture creates those irresistible clumpy, pea-sized crumbs that bake up crisp and slightly sandy — the texture contrast with the soft pear layer is genuinely excellent. Let them cool fully before slicing and you'll get clean, stackable bars that are just as good packed into a lunchbox as they are served warm with a scoop of ice cream.
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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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