Eggless Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars taste like the best parts of autumn packed into a single bite. The base and topping are one clever mixture — rolled oats, rice flour, and tapioca starch brought together with cold butter and maple syrup — so you get a buttery, golden crumble without a single egg in sight. What really makes these bars special is the stovetop pear filling, where the fruit softens in butter and ginger until the juices thicken into a glossy, jam-like coating that stays perfectly set once baked. Tapioca starch does the binding work throughout the recipe, keeping both the filling and the crust cohesive and sliceable without any need for eggs as a structural crutch. The result is a bar that holds together cleanly, with crisp crumble edges, a tender center, and that deeply caramelized maple flavor running through every layer. They're elegant enough to bring to a gathering but easy enough for a quiet weekend bake, and they slice beautifully once fully cooled.
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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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