Caffeine Free Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears tucked between a buttery oat crust and a golden crumble topping — this is the kind of bake that makes your whole kitchen smell like a cozy autumn afternoon. The filling gets cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom until it reaches a glossy, jam-like consistency, so every bite is perfectly set and never soggy. Tapioca starch does the thickening work here, giving the pear layer that beautiful, cohesive texture that holds up when you slice the bars. For anyone keeping caffeine out of their diet, this recipe is naturally in the clear — no chocolate, no tea extracts, no hidden stimulants, just honest fruit and pantry staples. Rice flour and rolled oats form the base, so the crumble has a satisfying, slightly rustic bite that pairs beautifully with the tender pear filling. Coconut sugar and maple syrup bring a gentle, caramel-like sweetness that feels indulgent without being over the top. Let them cool completely before slicing and you'll be rewarded with clean, sturdy bars that are just as good packed for a snack as they are served warm off the rack.
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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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