Coconut 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. The filling comes together on the stovetop, where fresh ginger and maple syrup coax the diced pears into a glossy, jam-like layer that's deeply fragrant and just the right amount of sticky. A rice flour and tapioca starch base keeps the crust tender and sliceable without relying on any coconut-derived ingredients, which can sneak into gluten-free baking blends more often than you'd expect. Cold butter worked into the oat mixture creates that irresistible crumbly, clumpy topping that bakes up golden and crisp at the edges. Every ingredient here is straightforward and easy to verify, so you can bake with confidence rather than squinting at labels. They slice cleanly after cooling and hold together beautifully, making them just as good for a lunchbox treat 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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