Lupin Free Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears nestled between a buttery oat crust and a golden crumble topping — these bars are the kind of thing that makes your whole kitchen smell like a cozy autumn afternoon. The filling gets cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom until it turns glossy and jam-like, so every bite is soft, fragrant, and deeply satisfying. Rice flour stands in as the base for the crust and crumble, keeping things light and tender without any of the legume-derived flours that can sneak into baked goods and cause problems for people avoiding lupin. Tapioca starch does the quiet work of thickening the pear juices into that luscious, set filling that holds together beautifully when you slice the bars. Cold butter worked into the oat mixture gives you those irresistible clumpy, crumbly bits on top that bake up golden and slightly crisp at the edges. Let them cool completely 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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