Pescatarian 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 absolutely incredible. The filling is cooked down on the stovetop first with coconut sugar, Ceylon cinnamon, and cardamom until it turns glossy and jam-like, so every bite is intensely fragrant and never watery. Tapioca starch does the quiet work of binding those pear juices into a silky, set filling that slices cleanly once cooled. Rice flour keeps the crust tender and slightly crisp without weighing things down, while maple syrup helps the crumble clump into those satisfying golden clusters on top. These bars are completely meat-free by nature — no swaps needed, no ingredients to second-guess — just honest, plant-forward baking with real butter and ripe fruit. They hold together beautifully after cooling, which makes them just as good packed up for a picnic or afternoon snack as they are straight from the pan.
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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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