Pescatarian 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 decided to show up and stay a while. The filling is cooked down on the stovetop until it turns glossy and jam-like, so every bite is soft and deeply spiced without being overly sweet. A crumble made from rolled oats, rice flour, and tapioca starch forms both the sturdy base and the golden, clumpy topping — no wheat flour needed, and no fish or meat anywhere in sight, making this a naturally easy fit for a plant-forward, seafood-friendly lifestyle. Cold butter worked into the dry mixture is the secret to that irresistible, slightly shaggy crumble texture that bakes up crisp at the edges and tender in the middle. Fresh ginger does a lot of heavy lifting here — grated fine and stirred right into the pear mixture, it adds a bright, almost floral heat that balances the richness of the butter and the sweetness of the maple. Let them cool completely before slicing and you'll get clean, holdable bars that are just as good packed into 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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