Almond Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, sticky maple syrup, and a buttery oat crumble all stacked into a sliceable bar — this is the kind of bake that makes your kitchen smell absolutely incredible. The filling comes together on the stovetop, where fresh ginger and maple syrup coax the pears into a glossy, jam-like layer that's deeply fragrant and just sweet enough. A rice flour and tapioca starch base keeps the crust tender and cohesive without leaning on any tree nut flours, which means no almond flour, no almond meal, and none of the cross-contamination concerns that come with them. The same crumble mixture does double duty as both the bottom crust and the golden, clumpy topping, so the whole thing comes together with one bowl and minimal fuss. Cold butter worked into the oat mixture gives you those satisfying pea-sized crumbles that crisp up beautifully in the oven. Once cooled and sliced into nine bars, they hold their shape cleanly and are just as good packed into a lunchbox as they are served warm with a scoop of vanilla ice cream.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 cup rolled oats
- ¾ cup rice flour
- ¼ cup tapioca starch
- ⅓ cup pure maple syrup
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup 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 pure maple syrup
- 1 tbsp fresh ginger, finely grated
- 1 tbsp tapioca starch
- 1 tbsp unsalted butter
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 1/4 cup amount), baking powder, and salt. 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. Drizzle in the 1/3 cup maple syrup and stir with a fork until the mixture just comes together into a crumbly, slightly sticky dough.
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