Lupin Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, a sticky-sweet maple glaze, and a buttery oat crumble layered into a sliceable bar — this one is genuinely hard to resist straight off the cooling rack. The filling is cooked down on the stovetop with fresh ginger and maple syrup until it turns glossy and jammy, which means every bite has that deep, caramelized fruit flavor rather than something watery or bland. The crust and crumble do double duty here, built from rolled oats, rice flour, and tapioca starch, so the texture is tender and crumbly without relying on any of the legume-based flours that can sneak into baked goods and cause problems for people avoiding lupin. Cold butter worked into the dry mix creates those irresistible pea-sized crumbles on top that bake up golden and slightly crisp. Because the ingredient list is straightforward and every component is easy to source, you're not hunting down specialty products or second-guessing labels at the store. These bars slice cleanly once fully cooled and hold together beautifully, making them just as good for a lunchbox or 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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