Legume Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars the kind of autumn baking project that fills your kitchen with the best possible smell. The base and topping are built from rolled oats, rice flour, and tapioca starch, so there's no wheat and absolutely nothing derived from legumes hiding in the mix. Cold butter gets worked into the dry ingredients until the dough is perfectly crumbly, then maple syrup pulls it together into a crust that bakes up golden and slightly crisp. The pear filling is cooked down on the stovetop with butter, ginger, and a touch more maple syrup until it turns glossy and jammy — that extra minute of stirring with tapioca starch is what gives it that luscious, set consistency. Because every ingredient here is straightforward and whole, you don't have to squint at a label wondering whether something sneaked in a soy or pea derivative. They slice cleanly after cooling and hold together beautifully, making them just as easy to pack up and share as they are to eat straight from the pan.
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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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