Servings: 12 Bars
Healthy Pear Crumb Bars
Delicious cinnamony healthy Pear Crumble Bars with amazing flaky shortbread crust and delicious crispy crumb topping is the ultimate fall treat!
Ingredients
Shortbread Crust and Topping:
- ½ cup coconut oil or butter melted**
- 1 1/3 cups gluten-free all-purpose flour
- 1 cup gluten-free rolled oats
- ¼ cup pure maple syrup***
- Pinch sea salt
Pear Filling:
- 3 large ripe bosc pears sliced
- ¼ cup water
- 2 Tbsp pure maple syrup***
- ½ tsp ground cinnamon
- Pinch ground nutmeg optional
- 1 Tbsp gluten-free all-purpose flour*
- Pinch sea salt
Optional Glaze:
- 1 cup powdered sugar
- 2 Tbsp water or lemon juice
Instructions
Prepare the Crust and Crumble Topping:
- Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square baking pan with parchment paper (an 8-inch square pan works too).
- Mix all of the ingredients for the crust and crumble topping in a mixing bowl until everything is well-combined (coconut oil or butter, gluten-free all-purpose flour, oats, sea salt, and granulated sugar or pure maple syrup).
- Measure out ½ cup of the mixture and set it aside to use later for topping the bars. Transfer the rest of the oat mixture to the parchment-lined baking pan and press it into an even layer for the bottom crust. It may seem like there isn’t enough crust at first, but don’t worry - it will all press nicely into a solid layer.
- Poke the crust several times with a fork and bake on the center rack of the preheated oven for 18 to 22 minutes, or until it is golden brown around the edges.
Make the Pear Filling:
- Combine pears, water, pure maple syrup, salt, and ground cinnamon in a saucepan and stir well. Cover and heat over medium-high heat on the stove top and bring the mixture to a full boil.
- Once boiling, stir in the gluten-free all-purpose flour and continue cooking for another 2 to 5 minutes, until the pears have softened and the juices are nice and thick.
Assemble the Pear Cobbler Bars:
- Transfer the pear mixture to the prepared baked crust and spread it into an even layer.
- Sprinkle the remaining crumble mixture (remaining dough) over the pear layer. Bake for 22 to 30 minutes, or until the topping is golden-brown.
- Remove the bars from the oven and allow them to cool completely (to room temperature) before slicing into squares.
- If you’d like, you can make an easy powdered sugar glaze by stirring together 1 cup of powdered sugar with 2 tablespoons of water or lemon juice.
- Serve and enjoy!
Notes
*You can replace the GF all-purpose flour in the pear filling with tapioca flour or cornstarch if you’d prefer
**If you’re using butter instead of coconut oil, add another 2 tablespoons (10 tablespoons total).
***You can replace the pure maple syrup with cane sugar or brown sugar if you'd prefer.
Store any leftover pear pie bars in an airtight container in the refrigerator for up to 5 days. These bars freeze magically well! Simply transfer them to a large zip lock bag and freeze for up to 3 months.
Nutrition
Serving: 1Bar (of 12), Calories: 208kcal, Carbohydrates: 31g, Protein: 2g, Fat: 10g, Fiber: 3g, Sugar: 5g