High Fructose Corn Syrup 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 kitchen smell like a proper autumn afternoon. Every bit of sweetness here comes from coconut sugar and pure maple syrup, so you can enjoy a genuinely indulgent bar without any of the corn-derived sweeteners that sneak into so many packaged desserts and even homemade recipes that call for standard corn syrup. The pear filling gets cooked down with Ceylon cinnamon and cardamom until it turns glossy and jam-like, thickened naturally with tapioca starch rather than any processed stabilizer. Rice flour keeps the crust tender and slightly crisp, while cold butter worked into the oat mixture gives you those irresistible clumpy crumble pieces on top. Letting the bars cool completely is the one step you really cannot rush — the filling sets up beautifully as it rests, making clean slices totally achievable. These are the kind of bars you can bring to a gathering or pack into a lunchbox without having to explain a single ingredient.
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Learn more →Ingredients
9 servings
For the crust and crumble
- 1 ½ cups rolled oats
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Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz - 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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