Nutmeg Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and rich maple syrup come together in a bar that tastes like the best parts of autumn baked into a single slice. The filling is cooked down on the stovetop until glossy and jam-like, so every bite is soft, sticky, and deeply flavored without being overly sweet. A crumbly oat-and-rice-flour base holds everything together, giving you that satisfying crunch on the bottom and a golden, toasty topping all at once. Because the warmth here comes entirely from fresh ginger and maple rather than any spice blend, there's no need to scrutinize labels or worry about hidden seasonings sneaking in. Tapioca starch does double duty — thickening the pear filling to a luscious, glossy consistency and helping the crust hold its shape after baking. These bars slice cleanly once cooled and are just as good at room temperature as they are slightly warm from the oven, making them an easy choice for lunchboxes, afternoon snacks, or a casual dessert spread.
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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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