Seeds Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars the kind of autumn baking project that fills your kitchen with an almost unfairly good smell. The base and topping are one clever mixture — rolled oats, rice flour, and tapioca starch bound together with cold butter and maple syrup — so you get a buttery, golden crumble on top and a sturdy, sliceable crust underneath. For anyone navigating a seeds-free lifestyle, this recipe is a genuine treat because every single ingredient is naturally free of seeds without any awkward substitutions or specialty products. The pear filling gets cooked down on the stovetop first, so the juices thicken into a glossy, ginger-kissed jam that stays put when you slice the bars rather than oozing everywhere. Tapioca starch does double duty here — in both the dough and the filling — keeping everything cohesive and giving the bars a satisfying, clean bite. They need a full cool-down before slicing, but the wait is absolutely worth it for neat, bakery-worthy bars that hold their shape.
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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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