Walnut Free Honey-Pear Crumble Bars
These bars hit that perfect sweet spot between rustic and refined — a golden, crumbly base layered with a glossy, honey-kissed pear filling that tastes like autumn in every bite. The filling gets cooked down on the stovetop with honey, a touch of nutmeg, and a splash of apple cider vinegar, which gives it a beautifully jammy consistency and just enough brightness to keep things interesting. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, so the texture is hearty and satisfying without relying on any nut-based ingredients that could cause concern. Cold butter worked into the dry mixture creates those irresistible clumpy, pea-sized crumbs that bake up golden and slightly crisp on top while staying tender underneath. For anyone navigating tree nut allergies or sensitivities, store-bought crumble bars and granola-style treats can be a minefield of shared equipment and hidden ingredients — making a batch from scratch with this simple lineup is genuinely reassuring. Let them cool completely before cutting for clean, sturdy bars that hold together beautifully and are just as good the next day.
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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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