Pregnancy Friendly 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 the whole kitchen smell like a hug. The filling is cooked down on the stovetop with Ceylon cinnamon and cardamom until it reaches a glossy, jam-like consistency, so every bite is perfectly set rather than soggy or runny. Ceylon cinnamon is a thoughtful swap here, as it's the milder, lower-coumarin variety that's generally considered the safer choice when you're eating for two and being mindful of what goes into your body. The sweetness comes entirely from coconut sugar and a drizzle of maple syrup, keeping things wholesome without relying on refined sugars. Rice flour gives the crust a delicate, slightly crisp texture while keeping the ingredient list simple and easy to work with. Once the bars cool completely, the filling firms up beautifully and they slice into clean, satisfying squares that are just as good with a cup of tea 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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