As the days grow shorter and the air turns crisp, there’s nothing more comforting than the warm, spicy aroma of Ginger Pear Crumble Bars wafting through your kitchen. These chewy, satisfying bars layer a fragrant ginger‑pear filling atop a buttery oat‑based crust, then finish with a crunchy, spiced crumble. Every bite strikes a perfect balance of sweet-tender pear, zingy ginger, and toasty oats—ideal for autumn gatherings, cozy tea times, or a portable snack that feels like a hug in bar form. I first baked these bars last fall when pears were at their peak: the first tray emerged from the oven with a golden crumble that crackled under my fingertips, revealing honey‑drizzled pear cubes and a subtle kick of fresh ginger. Since then, I’ve refined the recipe to ensure perfect texture—chewy yet tender, richly spiced but never overpowering—so you can recreate that seasonal magic at home.
- Why You’ll Love These Ginger Pear Crumble Bars
- Ingredient Spotlight
- Ingredients
- Nutrition Facts (per bar)
- Equipment Needed
- Step‑by‑Step Instructions
- 1. Preheat & Prep (5 minutes)
- 2. Make the Crust & Crumble (10 minutes)
- 3. Prepare the Pear Filling (10 minutes)
- 4. Assemble & Bake (20 minutes)
- 5. Slice & Serve (5 minutes)
- Advanced Tips for Perfect Bars
- Flavor Variations & Add‑Ins
- Make‑Ahead & Storage
- Frequently Asked Questions
- Conclusion
Why You’ll Love These Ginger Pear Crumble Bars
- Seasonal Perfection: Showcases autumn’s best fruit with warming ginger notes.
- Textural Contrast: Tender pear filling meets crispy oat crumble and firm base.
- Make‑Ahead Friendly: Bars store well up to 4 days and freeze beautifully.
- Portable Indulgence: Perfect for lunchboxes, picnics, or on‑the‑go snacks.
- Whole‑Grain Goodness: Oat crust adds fiber and wholesome texture.
- Customizable Spice: Adjust ginger intensity or swap in crystallized ginger for punch.
Ingredient Spotlight
| Ingredient | Role & Tips |
|---|---|
| Ripe Bosc or Bartlett Pears | Their firm texture holds up during baking; peel and dice uniformly for even filling. |
| Fresh Ginger | Provides bright, spicy warmth; grate finely or mince for even distribution. |
| Ground Ginger & Cinnamon | Deepen spice profile—use freshly ground for maximum flavor. |
| Rolled Oats | Forms the hearty base and crumble—choose gluten‑free certified if needed. |
| Almond Flour | Adds moisture and tender crumb—substitute with more oats or whole‑wheat flour if preferred. |
| Brown Sugar | Imparts molasses notes that complement ginger and pears—light or dark both work. |
| Unsalted Butter | Binds the crust and crumb—use cold for crust and softened for crumble. |
| Honey or Maple Syrup | Sweetens and adds nuanced complexity to the pear filling—adjust to taste. |
| Lemon Juice | Brightens filling and prevents pears from browning—use freshly squeezed. |
| Salt | Enhances all flavors—do not omit even in sweet bars. |
| Vanilla Extract | Rounds out the filling’s sweetness—pure extract offers the best aroma. |
Ingredients
| Ingredient | Quantity |
|---|---|
| For the Crust & Crumble: | |
| Rolled oats | 1 ½ cups (135 g) |
| Almond flour | ½ cup (50 g) |
| All‑purpose flour | ½ cup (60 g) |
| Brown sugar, packed | ⅓ cup (70 g) |
| Ground cinnamon | 1 teaspoon |
| Ground ginger | ½ teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter, cold & cubed | ¾ cup (170 g) |
| For the Pear Filling: | |
| Ripe pears, peeled & diced | 3 cups (about 3 medium pears) |
| Fresh ginger, grated | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Honey or maple syrup | 2 tablespoons |
| Cornstarch | 1 tablespoon |
| Ground cinnamon | ½ teaspoon |
| Salt | Pinch |
| Vanilla extract | 1 teaspoon |
Nutrition Facts (per bar)
(Makes 12 bars; serving = 1 bar)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Total Fat | 14 g |
| – Saturated Fat | 7 g |
| Sodium | 90 mg |
| Carbohydrates | 27 g |
| – Dietary Fiber | 3 g |
| – Sugars | 13 g |
| Protein | 4 g |
| Vitamin C | 6% DV |
| Iron | 6% DV |
Equipment Needed
- 8×8 inch square baking pan (lined with parchment for easy removal)
- Large mixing bowl for crust and crumble
- Medium saucepan for pear filling
- Wooden spoon or spatula for stirring filling
- Measuring cups & spoons for accuracy
- Box grater or microplane for fresh ginger
Step‑by‑Step Instructions
1. Preheat & Prep (5 minutes)
- Preheat your oven to 350 °F (175 °C).
- Line an 8×8 inch pan with parchment paper, leaving a 2‑inch overhang on two sides for easy lifting.
2. Make the Crust & Crumble (10 minutes)
- Combine dry ingredients: In a large bowl, whisk together 1 ½ cups oats, ½ cup almond flour, ½ cup flour, ⅓ cup brown sugar, 1 tsp cinnamon, ½ tsp ginger, and ¼ tsp salt.
- Cut in butter: Add ¾ cup cold, cubed butter. Use a pastry cutter or two forks to cut butter into dry mix until large pea‑sized clumps remain.
- Reserve crumble: Remove 1 ½ cups of the oat‑butter mixture to a separate bowl; this will become the crumble topping.
- Press crust: Press the remaining mixture firmly and evenly into the bottom of the prepared pan. Bake 10 minutes until just set; remove from oven while you prepare the filling.
3. Prepare the Pear Filling (10 minutes)
- Cook fruit: In a medium saucepan over medium heat, combine 3 cups diced pears, 1 Tbsp grated fresh ginger, 1 Tbsp lemon juice, 2 Tbsp honey (or maple syrup), 1 Tbsp cornstarch, ½ tsp cinnamon, a pinch of salt, and 1 tsp vanilla.
- Simmer: Cook, stirring, until mixture thickens and pears begin to soften—about 5–7 minutes. The sauce should be glossy and coat the fruit.
- Cool slightly: Remove from heat and let rest 5 minutes.
4. Assemble & Bake (20 minutes)
- Spread filling: Pour pear mixture evenly over the pre‑baked crust, smoothing gently.
- Top with crumble: Sprinkle reserved oat crumble evenly over pears, pressing lightly to adhere.
- Bake: Return to oven and bake 15–20 minutes until topping is golden brown and filling bubbles at the edges.
- Cool: Remove from oven and let cool completely in the pan on a wire rack (at least 1 hour) to set.
5. Slice & Serve (5 minutes)
- Lift out bars: Use parchment overhang to remove bars from pan.
- Cut: With a sharp knife, slice into 12 bars, wiping blade clean between cuts for neat edges.
- Optional garnish: Dust with powdered sugar or drizzle extra honey before serving.
Advanced Tips for Perfect Bars
- Uniform Pears: Dice pears into ¼‑inch cubes to ensure even cooking and prevent large chunks from toppling bars.
- Butter Temperature: Use cold butter for distinct crumble clusters; if too warm, the mixture will become greasy.
- Prevent Sogginess: Ensure crust is fully baked before adding filling; under‑baked crust may become damp.
- Spice Balance: Taste the pear filling before baking—add extra ginger or cinnamon if you desire more warmth.
- Cooling Time: Allow bars to cool completely; slicing while warm can cause filling to ooze and crumble.
Flavor Variations & Add‑Ins
- Apple‑Ginger Twist: Substitute pears with apples or a 50/50 mix for autumnal variation.
- Crystallized Ginger: Fold 2 Tbsp finely chopped crystallized ginger into the filling for extra zing.
- Nutty Crunch: Mix ¼ cup chopped walnuts or pecans into the crumble topping.
- Citrus Zest: Add 1 tsp orange or lemon zest to the filling for bright citrus notes.
- Vegan Option: Use coconut oil in place of butter and maple syrup instead of honey.
Make‑Ahead & Storage
- Refrigerate: Store bars airtight in the fridge up to 4 days; bring to room temperature before serving for best texture.
- Freeze: Freeze bars individually wrapped for up to 2 months; thaw in refrigerator overnight and warm briefly in a 300 °F oven.
- Batch Prep: Bake crust and crumble topping ahead; store separately and assemble with filling just before final bake.
Frequently Asked Questions
Q1: Can I use canned pears instead of fresh?
A1: Fresh pears yield the best texture. If using canned, drain well and reduce added honey as canned pears already contain syrup.
Q2: Why did my crumble topping get soggy?
A2: Ensure the crust is fully baked first, use cold butter, and avoid over‑mixing the crumble layer.
Q3: How do I make the bars less sweet?
A3: Reduce brown sugar in the crust by 1 Tbsp and honey in filling by 1 Tbsp; increase spices to maintain depth.
Q4: Can I double this recipe?
A4: Yes—use a 9×13 inch pan and bake 5 minutes longer for crust, 5–10 minutes longer after assembly; watch for golden crumble.
Q5: Can I replace almond flour?
A5: Yes—substitute with an equal amount of additional oats or whole‑wheat flour for a nuttier base.
Conclusion
These Ginger Pear Crumble Bars elegantly capture the flavors of autumn in a handheld treat—tender spiced pear filling layered under a golden oat crumble that’s both chewy and crisp. Perfect for gifting, batch breakfast, or an afternoon pick‑me‑up, they’re sure to become a seasonal favorite. Ready to bake your own batch of spiced bliss? Visit BlessedDish.com for more cozy, globally‑inspired recipes. If you try these bars, please leave a ★★★★★ review, share your delicious creations on Instagram with #BlessedDish, and subscribe for weekly culinary inspiration delivered straight to your inbox. Enjoy every spiced, pear‑filled bite!
