Mustard Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars taste like the best parts of autumn baked into a single bite. The base and topping are one clever dough — rolled oats, rice flour, and tapioca starch bound together with cold butter and maple syrup — so you get a buttery, golden crumble on both the bottom and the top. The pear filling is cooked down on the stovetop until it turns glossy and jam-like, which means every bar holds together cleanly when you slice it. For anyone navigating condiment and spice allergies, this recipe is a genuinely safe treat — every ingredient is straightforward, with no hidden seasonings or processed flavor blends that tend to sneak in unwanted allergens. The fresh ginger does all the warming, aromatic heavy lifting here, and it pairs beautifully with the natural sweetness of ripe pears. These bars are equally at home on a brunch spread, tucked into a lunchbox, or served warm with a scoop of vanilla ice cream.
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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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