Mushroom Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and rich maple syrup come together in a filling that cooks down into something glossy and almost jam-like before it ever hits the oven. The base and crumble topping are built from rolled oats, rice flour, and tapioca starch, giving every bar a satisfying crunch without a trace of wheat or anything that could hide unwanted ingredients. Cold butter worked into the dry mix creates those irresistible pea-sized crumbles that bake up golden and slightly crisp on top while the pear layer stays soft and fragrant underneath. Fresh ginger does a lot of heavy lifting here — it cuts through the sweetness of the maple syrup and keeps the whole thing tasting bright rather than cloying. These bars are completely free from fungi-derived ingredients, so there's no need to scan labels or second-guess anything on the ingredient list. They slice cleanly once fully cooled, 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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