Pistachio Free Pear Crumble Bars with Cinnamon and Cardamom
Warm spiced pears tucked between a buttery oat crust and a golden crumble topping — these bars are the kind of thing that makes your kitchen smell absolutely incredible while they bake. The filling is 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 keeps the base tender and slightly crisp at the same time, while rolled oats give the crumble that irresistible rustic texture. For anyone navigating tree nut allergies or sensitivities, these bars are a genuine treat — no nuts of any kind appear anywhere in the ingredient list, so you can bake and share them with real confidence. Store-bought crumble bars and granola-style snacks are notorious for cross-contact warnings, making a from-scratch version like this one genuinely worth the effort. The parchment sling trick makes lifting and slicing a breeze, and the bars firm up beautifully as they cool, giving you clean, bakery-worthy squares every time.
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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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