Emulsifier 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 is cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom until it turns glossy and jam-like, then tapioca starch pulls it all together into something that slices cleanly and holds its shape. Every ingredient here is straightforward and whole, which is exactly what you want when you're avoiding the emulsifiers and additives that sneak into so many packaged baked goods and store-bought bars. Rice flour and rolled oats form the base, cold butter creates that irresistible crumbly texture, and a drizzle of maple syrup ties it all together without any processed binders needed. The result is a bar that tastes genuinely indulgent — floral, spiced, and tender — while staying completely clean in its ingredient list. Let them cool fully before slicing and you'll be rewarded with neat, bakery-worthy squares that are just as good 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!