Cashew Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, a glossy maple-ginger filling, and a buttery oat crumble on top and bottom — these bars hit every note you want from a fall-inspired bake. The filling comes together on the stovetop in under ten minutes, with fresh ginger and pure maple syrup doing all the heavy lifting for flavor. Tapioca starch thickens those pear juices into something almost jammy, so every bite holds together cleanly when you slice. The crust and crumble are built from rolled oats, rice flour, and cold butter, which means the texture is tender and golden without relying on any nut-based ingredients that could sneak in through store-bought mixes or pre-made crusts. For anyone navigating tree nut concerns, this recipe is genuinely satisfying rather than a compromise — it's rich, fragrant, and feels indulgent in all the right ways. Let them cool fully before cutting and you'll get those clean, bakery-style bars that are just as good packed in a lunchbox as they are served warm with a scoop of vanilla ice cream.
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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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