High Fructose Corn Syrup Free Maple-Ginger Pear Crumble Bars
These bars are everything a fruit dessert should be — jammy, warmly spiced, and finished with a golden, buttery crumble that shatters just enough when you bite in. The pear filling is cooked down with fresh ginger and pure maple syrup until it turns glossy and almost jam-like, which means every layer is packed with real, recognizable flavor. Pure maple syrup does all the sweetening here, both in the crust and the filling, so there's no corn syrup hiding in the mix — just honest ingredients you can actually read on the label. That matters more than people realize, since so many packaged bars and baked goods sneak in sweeteners that aren't always obvious. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, giving them a slightly nutty, tender texture that holds together beautifully once cooled. Letting the bars cool completely before slicing is the one step worth being patient about — it's what keeps the filling set and the layers clean. These are the kind of bars you'll want to wrap up and bring somewhere, mostly because they're too good to keep to yourself.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 cup rolled oats
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Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz - 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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