Soy 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 until it reaches a glossy, jam-like consistency, so every bite is intensely fragrant and never watery. Tapioca starch does the thickening work here, keeping everything clean and simple without any hidden additives to worry about. Rice flour stands in for all-purpose flour in the crust and crumble, giving the bars a slightly tender, delicate texture that pairs beautifully with the chewy rolled oats. A drizzle of maple syrup helps the crumble hold together just enough to press into a solid base while still breaking into satisfying, crunchy clusters on top. Anyone navigating soy-heavy ingredient lists at the store will appreciate that every component here is straightforward — real butter, whole fruit, and pantry spices with nothing ambiguous in the mix. Let them cool completely before slicing and the filling sets into neat, sliceable layers that hold their shape without falling apart.
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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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