Turmeric 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 turns glossy and jam-like, so every bite is deeply fragrant and satisfying. Tapioca starch does the thickening work here, keeping the filling set and sliceable without any gummy texture. Rice flour gives the crust a tender, slightly sandy bite that pairs beautifully with the chewy rolled oats and cold butter crumble on top. For anyone navigating a turmeric-free lifestyle, baked goods and spice blends can be surprisingly tricky since warm-spiced recipes often sneak it in — but this one leans entirely on cinnamon and cardamom for its depth, so there's nothing to second-guess. Maple syrup adds just enough sweetness to hold the crumble together without overpowering the delicate pear flavor. Let them cool completely before slicing and you'll be rewarded with clean, bakery-worthy bars that hold their shape beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!