Chestnut Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and a double hit of pure maple syrup come together in a bar that tastes like autumn in every single bite. The base and crumble are built from rolled oats, rice flour, and tapioca starch, so the texture is satisfyingly crisp and golden without relying on any nut-based flours that could cause concern. Cold butter worked into the dry mixture creates those irresistible clumpy, pea-sized crumbs that bake up beautifully over the jammy pear filling. Speaking of that filling — fresh ginger grated right into the pan with the pears and maple syrup makes the whole kitchen smell incredible, and the tapioca starch pulls the juices into a glossy, thick coating that holds together when you slice. These bars cool down into neat, portable squares that are just as good packed into a lunchbox as they are served warm with a scoop of vanilla ice cream. The ingredient list is short, the steps are straightforward, and the result looks far more impressive than the effort involved.
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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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