Brazil Nut Free Maple-Ginger Pear Crumble Bars

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Brazil Nut Free Maple-Ginger Pear Crumble Bars

Warm spiced pears, a glossy maple-ginger filling, and a buttery oat crumble layered 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 pure maple syrup coax the diced pears into a jammy, glossy coating that sets beautifully once baked. Rice flour and tapioca starch stand in for all-purpose flour, giving the crust and crumble a tender, slightly crisp texture that holds together without any wheat in sight. For anyone navigating tree nut allergies, packaged granola bars and crumble mixes can be a minefield of shared-facility warnings — making a batch from scratch with these straightforward ingredients puts you fully in control. Cold butter worked into the oat mixture creates those irresistible clumpy, golden crumbs on top that shatter just slightly when you bite in. They slice cleanly after cooling, making them just as practical for a lunchbox as they are impressive on a dessert plate. A drizzle of extra maple syrup on the side never hurts.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

9 servings

For the crust and crumble

1 cup rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz Simple Truth 100% Whole Grain Rolled Oats
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!