Macadamia 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 whole kitchen smell like autumn. The filling gets cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom before a touch of tapioca starch pulls everything into a glossy, jam-like consistency that holds beautifully when sliced. Rice flour keeps the base tender and slightly crisp without weighing it down, while cold butter worked into the oat mixture creates those irresistible clumpy, crumbly bits on top. For anyone navigating tree nut allergies or sensitivities, this recipe is genuinely reassuring — every ingredient is straightforward, and there are no nut-based flours or oils hiding anywhere in the mix. Maple syrup adds just enough sweetness to bind the crumble without tipping it into dessert-overload territory. Let the bars cool completely before slicing and you'll get clean, sturdy squares that are just as good packed into a lunchbox as they are served warm with a scoop of vanilla ice cream.
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!