Black Pepper Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and a double hit of maple syrup come together in a bar that tastes like autumn in the best possible way. The filling is cooked down on the stovetop until it turns glossy and jam-like, so every bite is tender and deeply flavored without being watery or overly sweet. A crumbly oat-and-rice-flour base does double duty as both the crust and the topping, giving you that satisfying crunch on the bottom and a golden, rustic finish on top. Tapioca starch keeps everything bound and luscious without any of the spice blends or pre-mixed seasonings that can sneak unwanted ingredients into your kitchen. For anyone navigating a sensitivity to black pepper, that matters more than it might seem — it shows up in spice mixes, flavored butters, and even some baking blends where you'd never expect it. Here, every single ingredient is straightforward and easy to verify, so you can bake with total confidence. These bars slice up beautifully once cooled and are just as good the next day, making them an easy make-ahead treat for lunchboxes, afternoon snacking, or a low-fuss dessert.
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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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