Beef Free Maple-Ginger Pear Crumble Bars
These bars are everything you want in a fall-inspired bake — sweet, spiced, and layered with jammy pear filling sandwiched between a buttery oat crumble that goes golden and crisp in the oven. Fresh ginger gives the filling a bright, warming kick that pairs beautifully with the deep sweetness of pure maple syrup running through both the crust and the fruit. The tapioca starch does double duty here, appearing in both the base and the filling to bind and thicken without any wheat flour in sight. Cooking the pears down on the stovetop first means you get a glossy, concentrated filling that won't turn watery or soggy once baked — a small step that makes a big difference. Rice flour and rolled oats form the backbone of the crumble, giving it a satisfying, slightly nutty texture that holds together when sliced but still crumbles in the best possible way. There's nothing here that comes from beef or any meat-based ingredient, so the whole recipe is straightforward and stress-free to put together. Serve them at room temperature for clean slices, or slightly warm with a scoop of vanilla ice cream if you're feeling indulgent.
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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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