Shellfish Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, earthy maple sweetness, and a buttery oat crumble — these bars hit every note you want from a cozy baked treat. The filling comes together on the stovetop, where fresh ginger and pure maple syrup coax the diced pears into a glossy, jam-like layer that's fragrant and deeply satisfying. Tapioca starch does the thickening work in both the filling and the crust, giving the bars a clean texture that holds together beautifully when sliced. The base and topping are made from the same oat-and-rice-flour mixture, so you get a crisp, golden crumble on top and a sturdy, press-in crust on the bottom without any fuss. These are naturally free from seafood-derived ingredients — every component is straightforward pantry and produce, so there's nothing to second-guess on the label. They slice into nine generous bars and are just as good at room temperature as they are slightly warm from the oven, making them an easy win 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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