Tree Nut Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, a glossy maple-ginger filling, and a buttery oat crumble on top and bottom — these bars hit every note you want from a fall bake. The crust and topping come together from rolled oats, rice flour, and tapioca starch, so there's no almond flour or any other nut-based ingredient anywhere in the recipe. That matters a lot when you're scanning bakery labels and finding tree nuts tucked into nearly every crumble or streusel on the shelf. The pear filling gets cooked down on the stovetop with fresh ginger and pure maple syrup until it turns thick and jammy, which means every bite has that glossy, fruit-forward center rather than a watery, disappointing middle. Cold butter worked into the dry mixture gives the crust real texture — clumpy, slightly crisp edges with a tender chew underneath. Lining the pan with parchment and letting the bars cool completely before slicing is the move that keeps everything clean and intact. These are the kind of bars you bring to a gathering and watch disappear before you've even set the plate down.
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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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