Emulsifier Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, sticky maple syrup, and a buttery oat crumble layered into a handheld bar — this is the kind of baking that makes your kitchen smell absolutely incredible. The filling comes together on the stovetop, where fresh ginger and maple syrup coax the pears into a glossy, jam-like consistency that's deeply fragrant and just sweet enough. Tapioca starch does the thickening work throughout, keeping everything clean and cohesive without any of the additive-laden shortcuts found in so many packaged baked goods. The crust and crumble pull double duty — pressed firm on the bottom, scattered loosely on top — so every bite has that satisfying contrast of tender fruit and golden, crumbly edges. Rice flour and rolled oats give the base real structure and a slightly nutty chew, while cold butter worked in by hand creates those irresistible pea-sized pockets that crisp up beautifully in the oven. For anyone navigating ingredient labels with a careful eye, the short, straightforward list here is genuinely reassuring — nothing hidden, nothing unnecessary. Slice them into nine generous bars and they hold together well, making them just as good for an afternoon snack as they are for dessert.
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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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