Rye Free Maple-Ginger Pear Crumble Bars

Total time1 hr 35 min

Prep time25 min

Cook time40 min

Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars the kind of thing that disappears fast from any baking dish. The base and topping come together as one dough — rolled oats, rice flour, and tapioca starch bound with cold butter and maple syrup — so you get that satisfying crunch without a single grain of rye anywhere in the mix. For anyone navigating grain sensitivities, baked goods can feel like a minefield of hidden flours, but every ingredient here is straightforward and easy to verify at the store. The pear filling is cooked down on the stovetop with grated ginger and a splash of maple syrup until it turns glossy and jammy, which means the flavor is concentrated and deeply autumnal rather than watery or bland. Tapioca starch does double duty — once in the crust and once in the filling — keeping everything cohesive and giving the bars a clean, sliceable texture once cooled. They bake up golden and fragrant in under 35 minutes, and the parchment sling makes lifting and cutting them genuinely foolproof. Serve them at room temperature for the best texture, or warm them slightly and add a scoop of vanilla ice cream if you want to make a real moment of it.

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Ingredients

9 servings

For the crust and crumble

1 cup rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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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