Chicken Free Maple-Ginger Pear Crumble Bars
These bars are the kind of autumn baking project that makes your whole kitchen smell like a farmers' market in the best possible way. Ripe pears get cooked down with fresh ginger and pure maple syrup until they're glossy and jammy, then sandwiched between a buttery oat-and-rice-flour crust that doubles as the crumble topping. The combination of rolled oats, rice flour, and tapioca starch gives the base real structure and a satisfying chew without relying on anything fussy or hard to find. That warm ginger heat against the sweet, yielding pear filling is genuinely addictive — the kind of flavor pairing that feels fancy but comes together in a single saucepan. Naturally free from any poultry-derived ingredients, every component here is straightforward pantry and produce, so there's no label-reading stress involved. Letting them cool completely before slicing is the hardest part, but it's worth it for clean, beautiful bars that hold their shape. Serve them at room temperature, or warm one up slightly and add a scoop of vanilla ice cream if you're feeling indulgent.
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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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