Brazil Nut Free Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears nestled between a buttery oat crust and a golden crumble topping — this is the kind of bake that makes your kitchen smell like a proper autumn afternoon. The filling gets cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom before it ever hits the oven, so every bite is glossy, jammy, and deeply fragrant. Tapioca starch pulls the pear juices into a thick, cohesive layer that holds its shape when you slice, which means these bars actually look as good as they taste. Rice flour keeps the crumble tender and slightly crisp without weighing it down, and the maple syrup binds everything together with a gentle caramel note. For anyone navigating tree nut concerns, this recipe is a genuinely safe and satisfying option — every ingredient is straightforward, with no nut-based flours or oils anywhere in the mix. Let the bars cool completely before cutting and you'll get clean, bakery-worthy slices that hold together beautifully. They're equally at home on a dessert plate or wrapped up for a lunchbox treat.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 ½ cups rolled oats
- ¾ cup rice flour
- ⅓ cup coconut sugar
- ½ tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- ¼ tsp salt
- ½ cup unsalted butter, cold and cut into small cubes
- 2 tbsp pure maple syrup
For the pear filling
- 4 medium ripe pears (about 1 ½ lbs), peeled, cored, and cut into ½-inch dice
- 3 tbsp coconut sugar
- 1 tsp ground ceylon cinnamon
- ¼ tsp ground cardamom
- 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, stir together the rolled oats, rice flour, coconut sugar, Ceylon cinnamon, cardamom, and salt until evenly combined. 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 maple syrup and toss with a fork until the mixture just holds together when pressed.
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