Capsaicin 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 the whole kitchen smell like autumn. 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 rather than soggy. Tapioca starch does the thickening work here, keeping things clean and cohesive without any fuss. For anyone navigating capsaicin sensitivity, desserts can be a surprisingly tricky category — spice blends and flavored baked goods sometimes sneak in unexpected heat — but every single ingredient in this recipe is naturally free of any pepper-derived compounds. Rice flour and rolled oats form the base of the crust and crumble, giving the bars a satisfying texture that holds together beautifully once cooled. A drizzle of maple syrup binds the crumble just enough to create those irresistible clumpy, golden clusters on top. Slice them into nine bars and enjoy them as-is, or warm one up and pair it with a scoop of vanilla ice cream for something truly special.
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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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