Rye Free Pear Crumble Bars with Cinnamon and Cardamom

Total time1 hr 30 min

Prep time20 min

Cook time40 min

Rye 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 disappears fast at any gathering. 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. Rice flour stands in for any grain-based flour here, keeping the crust tender and cohesive without relying on wheat, barley, or rye in any form. That swap matters more than it might seem — plenty of baked bars and crumbles quietly sneak in rye flour or rye-containing oat blends, but this recipe keeps things straightforward with ingredients you can easily verify. Tapioca starch does the quiet work of thickening the pear juices into something that holds its shape when sliced, so you get clean, satisfying bars rather than a soggy mess. A drizzle of maple syrup binds the crumble just enough to give you those irresistible clumpy bits on top. Let them cool completely before cutting — the filling firms up beautifully and the whole thing slices like a dream.

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Ingredients

9 servings

For the crust and crumble

1 ½ cups rolled oats
Bob's Red Mill Gluten Free Old Fashioned Whole Grain Rolled Oats Bobs Red Mill Rolled Oats Organic Old Fashioned - 16 Oz Bobs Red Mill Rolled Oats Gluten Free Organic Extra Thick - 32 Oz One Degree Organic Foods Gluten Free Sprouted Rolled Oats - 24 Oz Nature's Path Organic Whole Grain Old Fashioned Rolled Oats - 18 Oz
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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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