MSG 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 the best version of autumn. The filling gets cooked down on the stovetop with coconut sugar, Ceylon cinnamon, and cardamom before it ever hits the oven, so every bite is glossy, jammy, and deeply fragrant. Tapioca starch pulls the pear juices into a thick, cohesive layer that holds its shape when you slice, meaning these bars actually look as good as they taste. Every ingredient here is whole and straightforward — rolled oats, rice flour, maple syrup, real butter, fresh pears — with zero flavor enhancers, additives, or anything processed lurking in the mix. That makes this a genuinely clean treat for anyone navigating sensitivities to hidden additives in packaged snacks and baked goods. The parchment sling trick is a small detail that makes a big difference, letting you lift the whole slab out cleanly before cutting into neat, shareable squares. These bars are equally at home on a brunch spread, tucked into a lunchbox, or served warm with a scoop of vanilla ice cream.
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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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