Ginger Free Pear Crumble Bars with Cinnamon and Cardamom
Ripe pears, warm cinnamon, and floral cardamom come together in a filling that cooks down into something glossy and almost jam-like before getting tucked between a buttery oat crust and a golden crumble topping. The whole thing bakes up with caramelized edges and a set, sliceable center that makes it feel far more impressive than the effort involved. For anyone navigating a sensitivity to ginger, baked goods and spiced bars can be a minefield — so many warming spice blends default to it — but this recipe leans entirely on Ceylon cinnamon and cardamom for its depth, and the result is genuinely aromatic and satisfying without a trace of it. Tapioca starch does the quiet work of thickening those pear juices into a cohesive filling that holds its shape when you slice. Coconut sugar and maple syrup add a gentle, almost caramel-like sweetness that plays beautifully against the tender fruit. Let the bars cool fully before cutting — the filling firms as it rests, and the patience is absolutely worth it.
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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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