Breastfeeding Friendly Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and a golden oat crumble come together in a bar that feels like a proper treat without any of the ingredients you're trying to avoid right now. The filling is cooked down on the stovetop until it turns glossy and jam-like, so every bite is soft, spiced, and deeply satisfying. Fresh ginger brings a bright, zingy warmth that pairs beautifully with the natural sweetness of ripe pears and pure maple syrup — no refined sugar needed anywhere in the recipe. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, which keeps things wholesome and means you're not relying on anything processed or questionable. Cold butter gets worked into the dry mixture until it forms those irresistible clumpy crumbs that bake up crisp on top and tender underneath. These bars slice cleanly once cooled, making them easy to grab one-handed — which, let's be honest, is exactly the kind of snack you need right now. Bake a pan, stash them on the counter, and enjoy something genuinely delicious that you can feel good about eating.
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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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