Shellfish 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 like a proper autumn bakery. Ripe pears get cooked down with coconut sugar, Ceylon cinnamon, and cardamom until they turn glossy and jam-like, then a touch of tapioca starch pulls everything together into a filling that slices cleanly once cooled. The base and topping share the same oat-and-rice-flour mixture, so you get a satisfying crunch on both ends with minimal fuss. Coconut sugar adds a gentle caramel depth that plays beautifully against the floral warmth of the cardamom, and maple syrup helps the crumble clump into those irresistible golden nuggets on top. Every single ingredient here is naturally free from ocean-sourced proteins, so there is absolutely nothing to second-guess when you are baking for a crowd with mixed dietary needs. These bars are just as good the next day — the filling firms up even more overnight, making them easy to pack, share, or quietly eat straight from the pan before anyone else wakes up.
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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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