Yeast Free Maple-Ginger Pear Crumble Bars
Warm spiced pears, fragrant fresh ginger, and a golden oat crumble come together in a bar that feels like autumn in every single bite. The filling is cooked down on the stovetop until the juices turn glossy and jammy, so you get that deep, concentrated pear flavor rather than anything watery or bland. Pure maple syrup does double duty here — sweetening both the filling and the buttery crust — which means no refined sugars and absolutely no leavening agents that rely on fermentation. For anyone navigating a yeast-free lifestyle, baked goods are often the trickiest category, but this crumble base uses baking powder and a rice flour and tapioca starch blend to get that satisfying, slightly crisp texture without any problematic ingredients. The cold butter worked into the oat mixture creates those irresistible clumpy crumbs that bake up golden and crunchy on top while staying tender underneath. Let them cool completely before slicing and you'll get clean, sturdy bars that hold together beautifully — perfect for an afternoon snack or a casual dessert straight from the pan.
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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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