Soy Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a double hit of pure maple syrup make these crumble bars taste like the best parts of autumn baked into a single bite. The base and topping are one clever dough — oats, rice flour, and tapioca starch brought together with cold butter and maple syrup — so you get a buttery, golden crumble on both the bottom and the top without any extra effort. The pear filling is cooked down on the stovetop until it turns glossy and jammy, which means every bar holds together cleanly when you slice it. Because the entire recipe is built around whole, straightforward ingredients, there are no hidden additives or fermented seasonings to second-guess — a real relief when you're trying to avoid soy in packaged baked goods. Rice flour and tapioca starch keep the texture tender and slightly chewy rather than dense or gummy, so these genuinely rival anything from a bakery case. Let them cool fully before cutting and you'll get neat, satisfying bars that are just as good the next day with a cup of tea.
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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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