Chestnut Free Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears tucked between a buttery oat crust and a golden crumble topping — these bars are the kind of thing that makes your kitchen smell like a proper autumn bakery. 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, luscious consistency that holds together beautifully once the bars cool, meaning clean slices every time. Rice flour stands in for all-purpose here, giving the crust and crumble a tender, slightly sandy texture that pairs perfectly with the chewy rolled oats. For anyone navigating tree nut concerns, these bars are a genuinely satisfying baked treat — no chestnuts, no nut flours, no worrying about what's hiding in a store-bought snack bar. The ingredient list is straightforward and easy to source, so there's no detective work involved before you even get to the mixing bowl. Let them cool fully before slicing and they'll reward your patience with bars that hold their shape and taste even better the next day.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!