Turkey Free Maple-Ginger Pear Crumble Bars
These bars are everything you want in a fall-inspired bake — jammy, spiced pear filling sandwiched between a buttery oat crust and a golden, crumbly topping that shatters just slightly when you bite in. Fresh ginger gives the filling a bright, warming kick that plays beautifully against the floral sweetness of pure maple syrup, which does double duty in both the crust and the fruit layer. The pears are cooked down until their juices thicken into something glossy and almost jam-like, so every bar holds together cleanly when sliced. Rice flour and tapioca starch keep the base tender and just the right amount of chewy without any heaviness. This is the kind of recipe that works beautifully for anyone navigating holiday gatherings or potlucks where poultry-centered menus leave dessert feeling like an afterthought — these bars stand entirely on their own. Let them cool fully before slicing and you'll get those clean, bakery-worthy edges that make them as satisfying to serve as they are to eat.
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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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