Caffeine Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, earthy maple sweetness, and a buttery oat crumble — these bars hit every note you want from a cozy baked treat without a drop of coffee, tea, or anything caffeinated in sight. The filling comes together on the stovetop with fresh ginger, ripe pears, and pure maple syrup, which thickens into a glossy, jam-like layer that tastes far more impressive than the effort involved. A rice flour and rolled oat base keeps the crust tender and slightly crisp at the same time, and that same mixture does double duty as the golden crumble on top. Cold butter worked into the dry ingredients is the key to getting those satisfying, clumpy crumbs that bake up with just the right amount of crunch. Every ingredient here is straightforwardly free of stimulants — no chocolate, no matcha, no hidden additives — so you can serve these confidently at any time of day, even to those who are sensitive or avoiding caffeine entirely. Let them cool fully before slicing and you'll get clean, stackable bars that hold together beautifully and taste like autumn in the best possible way.
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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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