Artificial Flavors Free Maple-Ginger Pear Crumble Bars
Warm pears, real maple syrup, and a hit of freshly grated ginger come together in a bar that tastes like autumn in the best possible way. Every bit of sweetness and flavor here comes straight from whole, recognizable ingredients — no extracts, no flavor packets, nothing you'd have to squint at on a label. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, giving them a satisfying, slightly chewy texture that holds together beautifully once cooled. Cooking the pear filling on the stovetop first lets the ginger bloom and the juices thicken into a glossy, jammy layer that stays put when you slice. Pure maple syrup does double duty in both the crust and the filling, so the sweetness feels layered and natural rather than one-note. These bars are the kind of thing you'll want to make on a slow weekend and then eat straight off the parchment — though they do slice cleanly once fully cooled, which makes them great for sharing too.
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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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