Pork Free 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 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 jammy, glossy, and deeply fragrant rather than watery or bland. Tapioca starch does the quiet work of pulling those pear juices into a thick, cohesive layer that holds its shape when you slice. The crust and crumble are one unified mixture — press two-thirds down, scatter the rest on top — which keeps the process simple and the result satisfyingly rustic. Rice flour and rolled oats give the base a slightly nutty, tender bite that pairs beautifully with the soft fruit. Everything here is naturally free of pork and pork-derived ingredients, so there's no label-scanning required — just straightforward, wholesome baking from start to finish. Let the bars cool completely before cutting and you'll be rewarded with clean slices that are just as good the next day.
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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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