Seed Oil Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a golden oat crumble — these bars hit every note you want from a fall-inspired bake. The entire recipe leans on real butter and pure maple syrup, so there's no canola, sunflower, or any other refined vegetable oil hiding in the dough or the filling. That matters more than you'd think, because so many packaged bars and even homemade crumble recipes default to neutral oils that quietly sneak in through the back door. Here, cold butter does all the heavy lifting, giving the crust and topping that irresistible sandy, slightly crumbly texture that holds together when you slice but shatters just right when you bite in. The pear filling gets cooked down with fresh ginger and maple syrup until it turns glossy and jammy, which means every layer earns its place. Rice flour and tapioca starch keep things light and tender without any wheat, making these a genuinely crowd-pleasing option for a range of eaters. Let them cool completely before slicing — the wait is absolutely worth it.
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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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