Yeast Free Honey-Pear Crumble Bars
These bars are the kind of thing that disappear from the counter before they've fully cooled — golden, crumbly on top, and filled with a glossy honey-pear center that tastes like autumn in every bite. 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 without any fermented or leavening ingredients in sight. That matters here, because so many baked goods sneak in yeast-derived additives or rely on ingredients that can be tricky to source cleanly — this one keeps it straightforward from start to finish. The crust and crumble do double duty, using rolled oats, rice flour, and tapioca starch pressed into a sturdy base and scattered generously over the top, so every bar has that satisfying contrast of tender fruit and buttery crunch. Cold butter worked in by hand is the real secret to those coarse, clumpy crumbs that bake up with just the right texture. Let them cool completely before cutting — the tapioca starch in the filling needs that time to set into clean, sliceable bars rather than a delicious but messy pile.
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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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