SPREAD LOVE

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. These Healthy Pear Crumble Bars are your new best friend. They look fancy enough to impress guests but are honestly lazy-baker friendly. Crisp oat crumble, sweet pear filling, a drizzle of glaze if you are feeling bougie. Quick note: peeling pears is the most annoying part and you survive it.

Why This Recipe is Awesome

This recipe is basically a superhero in dessert form. It uses gluten free flour and oats so folks with gluten issues can still enjoy dessert without drama. The texture balances crunchy and gooey like pros and cons in a relationship. It is idiot proof, even I did not mess it up.

Want a solid reference or extra inspo? Check out this take on pear crumble bars. I put it here because sometimes you need two recipes to feel legit.

Also, it stores and freezes well. Bake once, eat snacks all week. That is my kind of meal prep.

Ingredients You’ll Need

½ cup coconut oil or butter, melted. Use what you like. I use coconut oil for sass.
1 1/3 cups gluten-free all-purpose flour. Pretty standard.
1 cup gluten-free rolled oats. For chew and personality.
¼ cup pure maple syrup. Not fake syrup please.
Pinch sea salt. The pinch is emotional.
3 large ripe Bosc pears, sliced. Bosc gives the best texture.
¼ cup water. Not sparkling water, unless you want bubbles in your soul.
2 Tbsp pure maple syrup. For the filling. Sweet but classy.
½ tsp ground cinnamon. Warm and comforting.
Pinch ground nutmeg optional. Only if you like tiny spice drama.
1 Tbsp gluten-free all-purpose flour. To thicken and behave.
1 cup powdered sugar. For the optional glaze.
2 Tbsp water or lemon juice. Your call. Lemon adds zing.

Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Line a 9×13 inch baking pan with parchment paper leaving an overhang on the longer sides for easy removal and clean slices. This makes life easier later.
In a large mixing bowl combine 1 1/3 cups gluten-free all-purpose flour 1 cup gluten-free rolled oats ¼ cup pure maple syrup and a pinch of sea salt. Whisk to ensure even distribution.
Add ½ cup melted coconut oil or butter to the dry ingredients. Use a fork pastry blender or clean fingertips to work the wet into the dry until the mixture resembles coarse moist crumbs with some larger clumps. Avoid overmixing.
Take about two thirds of the prepared crumb mixture and press it firmly and evenly into the bottom of your parchment lined baking pan. Use the bottom of a flat bottomed glass or measuring cup to compact the crumbs. Set aside the remaining one third for the topping.
Begin by peeling coring and dicing 3 large ripe Bosc pears into ½ inch pieces. Place the diced pears into a medium sized mixing bowl.
To the diced pears add 2 Tbsp pure maple syrup ¼ cup water ½ tsp ground cinnamon and a pinch of ground nutmeg if you want. Toss gently with a spoon or spatula until the pears are thoroughly coated.
Sprinkle 1 tablespoon gluten-free all-purpose flour over the seasoned pears. Toss again to ensure the powder is evenly distributed and coats all the pear pieces. This step thickens the juices during baking.
Carefully spoon the pear filling evenly over the pressed crumb base in your prepared pan. Use the back of your spoon or an offset spatula to spread the pear mixture right to the edges ensuring a consistent layer.
Take the remaining one third of the crumb mixture and generously sprinkle it over the pear filling. Distribute as evenly as possible allowing for some delightful clumps for a rustic look.
Place the baking pan in your preheated oven. Bake for 35 to 45 minutes or until the crumb topping is beautifully golden brown and the pear filling bubbles around the edges. If the topping browns too quickly loosely tent the pan with aluminum foil for the last 10 to 15 minutes.
Once out of the oven transfer the pan to a wire rack and let the bars cool completely at room temperature for 2 to 3 hours or even longer. Do not skip this step as the filling needs to set and the crumb layers need to firm up for clean slices.
Once fully cooled use the parchment paper overhangs to carefully lift the entire slab of bars out of the pan and transfer it to a cutting board. Remove the parchment paper. Using a sharp knife carefully cut the slab into individual bars typically 12 to 16 bars. Wipe your knife clean between slices for neat edges.
For an optional glaze whisk together 1 cup powdered sugar with 2 Tbsp water or lemon juice in a small bowl until smooth. Drizzle over the cooled bars if desired.
Store these Healthy Pear Crumble Bars in an airtight container at room temperature for up to 3 to 4 days or refrigerate for up to a week. For longer storage freeze individual bars wrapped tightly for up to 2 to 3 months. Thaw at room temperature or warm gently before serving. They pair beautifully with Greek yogurt or dairy free vanilla ice cream.

Common Mistakes to Avoid

Thinking you do not need to preheat the oven rookie mistake. You will regret raw middle slices.
Skipping the flour in the filling big oops. The pear juices will turn your bars into syrupy sadness.
Overmixing the crumb. You want clumps not a glue brick. Chill a sec then press.
Cutting them while still warm. I get it you are impatient but cool bars slice clean. Relax.
Using underripe pears. If the pears are too firm the filling will be bland and sad. Ripe Bosc is the move.

Alternatives & Substitutions

Coconut oil vs butter Use butter for richer flavor or coconut oil for a dairy free twist. Either works.
Flour swaps If you do not have gluten free blends use regular all purpose flour unless you need GF.
Fruit swaps Not into pears? Try apples or pears and apples together. Apples need a touch more sugar sometimes.
Sweeteners Maple syrup gives a lovely depth but honey or agave can stand in. Adjust to taste.
Oats If you lack rolled oats try quick oats but expect a softer crumble. I prefer rolled for texture.
Glaze choice Want something lighter? Dust with powdered sugar instead of glaze. Easy.

FAQ

Q Want to use a different pear variety
A Yes you can use Bartlett or Anjou but Bosc holds its shape best. If you use super soft pears watch the bake time.

Q Can I make these nut free
A Absolutely these bars are nut free as written. Add chopped nuts on top if you feel fancy.

Q Can I skip the glaze
A Totally skip it. The bars are delicious without it and less sticky too.

Q Can I make these ahead of time
A Yes make them a day ahead. They actually taste better after the flavors settle.

Q How do I reheat a frozen bar
A Thaw at room temp or warm gently in a microwave or oven for a minute or two. Warm brings back that fresh baked vibe.

Q Is this recipe vegan
A It can be if you use coconut oil and check your powdered sugar for bone char. Use dairy free options to be safe.

Q Can I double the recipe
A You can but use two pans bake times may shift. Keep an eye on the topping color.

Final Thoughts

Go forth and bake with reckless but sensible abandon. These bars make mornings better and evenings happier. They are simple enough for a weeknight bake and pretty enough for guests. Pro tip cool fully for the cleanest slices. Now go impress someone or yourself with your new culinary power. You earned it.

Conclusion

If you want extra inspiration for pear based treats take a peek at Healthy Pear Oatmeal Crumb Bars – The Roasted Root for another healthy spin. For a richer take with a crumbly heart check out insanely good pear crumble bars – Blue Bowl and borrow ideas that suit your mood.