Hazelnut 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 fall bake. The filling comes together in a single saucepan, where fresh ginger and maple syrup coax ripe pears into a glossy, jam-like layer that's genuinely hard to stop eating straight from the pot. The crust and topping are one unified mixture, so you press half down as a base and scatter the rest on top — simple, clever, and satisfying to pull off. Rice flour and tapioca starch keep the whole thing gluten-free adjacent and, crucially, completely free of tree nut ingredients that so often sneak into crumble toppings through almond flour or hazelnut-based mixes. Every ingredient here is straightforward and easy to source without having to scrutinize labels for hidden nut additions. Once baked to golden and cooled, they slice into neat, sturdy bars that hold together beautifully — equally at home on a dessert plate or wrapped up for a lunchbox treat.
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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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