Macadamia Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of maple syrup come together in a bar that tastes like the best parts of autumn in every bite. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, giving you a tender, slightly chewy base and a golden, crackly top without a single nut in sight. Cold butter worked into the dry mixture creates those irresistible pea-sized crumbles that toast up beautifully in the oven, while the pear filling gets cooked down on the stovetop until it's glossy and jam-like before it ever hits the pan. That extra step of thickening the filling with tapioca starch is what keeps the bars sliceable and neat rather than soggy — a small move that makes a big difference. The fresh ginger adds a gentle heat that keeps the sweetness from feeling heavy, so these bars feel sophisticated enough for a dinner party but easy enough for a Tuesday afternoon. Once they cool completely and you lift them out by the parchment handles, you get clean, bakery-worthy slices that hold together perfectly.
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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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