Peanut Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup come together in a bar that tastes like autumn in the best possible way. The crust and crumble are built from rolled oats, rice flour, and tapioca starch, so the texture is hearty and satisfying without relying on any nut-based flours that could cause concern. Cold butter gets worked into the dry mix until it forms those irresistible clumpy, golden crumbs that shatter just slightly when you bite in. The pear filling is cooked down on the stovetop until it turns glossy and jam-like, which means every bar holds together cleanly when sliced. Fresh ginger gives the whole thing a gentle warmth that plays beautifully against the sweetness of ripe pears and maple syrup. Store-bought fruit bars often come with vague allergen warnings that make them a gamble, but making these at home puts you in full control of every single ingredient. They cool into neat, portable squares that are just as good packed in a lunchbox as they are 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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