Pork Free Maple-Ginger Pear Crumble Bars
Warm pears, fragrant ginger, and rich maple syrup come together in a bar that tastes like autumn in every single bite. The base and crumble are built from rolled oats, rice flour, and tapioca starch, giving you a tender yet slightly crisp texture that holds together beautifully when sliced. Cold butter gets worked into the dry mixture until clumpy and coarse, then maple syrup binds it all into a dough that doubles as both crust and topping — no separate steps, no fuss. The pear filling is cooked down on the stovetop with fresh ginger until glossy and jam-like, so every layer delivers concentrated, warming flavor rather than a watery middle. These bars are naturally free of any pork-derived ingredients or additives, and every component is straightforward enough that you can read the label on each one with total confidence. They slice cleanly after cooling and are just as good the next day, making them a smart make-ahead option for lunchboxes, afternoon snacking, 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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