Nightshade Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and a double hit of maple syrup come together in a bar that tastes like autumn in every bite. The filling is cooked down on the stovetop until it turns glossy and jam-like, so each slice holds together beautifully without being soggy. The base and crumble are built from rolled oats, rice flour, and tapioca starch, which means the whole thing is naturally free from the tomatoes, peppers, and other nightshade ingredients that can quietly sneak into packaged baked goods. Cold butter gets worked into the dry mixture until it forms those irresistible clumpy crumbs, giving you a topping that bakes up golden and a little crisp against the tender fruit underneath. Fresh ginger does a lot of heavy lifting here — it adds brightness and a gentle heat that keeps the sweetness from feeling one-note. These bars are just as good the next day, making them an easy make-ahead treat for lunchboxes, afternoon snacking, or a low-fuss dessert you can feel confident serving to anyone navigating ingredient sensitivities.
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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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