Pear & Ginger Crumble Bars Recipe – Best Easy Cozy Dessert

The aroma of fresh pears bubbling with warm ginger and cinnamon always reminds me of crisp autumn afternoons, bundled up with a good book and a cup of tea. Honestly, nothing says comfort like these pear & ginger crumble bars. The first time I made them, it was a happy accident—I had a surplus of ripe pears and a craving for something a little spiced, a little sweet, and definitely easy to share. Fast-forward to today, and this recipe has become my go-to cozy dessert, especially when I want something that feels both rustic and sorta elegant at the same time.

I’ve baked these bars for family gatherings, potlucks, and quiet nights in. Each batch brings back memories of laughter and the clinking of forks against plates. Pear & ginger crumble bars are not just another dessert—they’re a hug in treat form. The way the soft, juicy pears melt into the crumbly, buttery crust, with that gentle kick of ginger—it’s pure magic. And you know what? They’re super simple to whip up, no fancy gadgets required. The best part is, the ingredients are pretty basic, but the result tastes like you spent all afternoon baking.

I’ve tested this recipe more times than I can count, tweaking the spice levels and experimenting with different pears. As a home baker who loves sharing food that feels special (but not fussy), I can honestly say these bars nail that sweet spot. Whether you’re a crumble fanatic, a ginger enthusiast, or just someone looking for a new cozy dessert, you’ll find yourself reaching for another square. So, grab your apron—let’s make some pear & ginger crumble bars!

Why You’ll Love This Pear & Ginger Crumble Bars Recipe

After countless batches and a few “oops” moments (like forgetting to peel the pears—don’t do that), here’s why I keep coming back to this recipe. I promise, these pear & ginger crumble bars have something for everyone.

• Quick & Easy: No need to fuss over complicated steps or chill dough overnight. These bars come together in about an hour, so you can enjoy your cozy dessert ASAP.
• Simple Ingredients: You probably have most of what you need already—just basic pantry and fridge staples, plus a few juicy pears and some ground ginger.
• Perfect for Any Occasion: These bars are a star at brunch, a sweet treat for lunchboxes, and a showstopper for holiday dessert tables. They travel well, too!
• Crowd-Pleaser: Kids love them for their sweetness, grown-ups appreciate the subtle spice, and even the pickiest eaters usually ask for seconds. I’ve never had leftovers last more than a day.
• Unbelievably Delicious: The buttery oat crumble, the soft, jammy pear filling, and just the right zing from fresh and ground ginger—seriously, it’s comfort food with a twist.

What really sets these pear & ginger crumble bars apart is the combination of textures. The crust is sturdy enough to hold everything together, but still melts in your mouth. The filling is thick, not runny, thanks to a little cornstarch trick I picked up after a few soggy-bottomed attempts. And the crumble topping? It’s golden, crisp, and just a little chewy from the oats. The ginger isn’t just there for spice—it brightens the whole bar and keeps things from getting too sweet.

This isn’t just another bar recipe. It’s the one you’ll bake again and again when you want to impress with almost zero stress. There’s something about the way the pears caramelize in the oven that makes you feel all warm and fuzzy inside—like you’re getting a little slice of autumn magic, no matter what the season. If you’re looking for a dessert that makes everyone at the table happy (and maybe even a little nostalgic), you can’t go wrong with these pear & ginger crumble bars.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no specialty store runs required. I love that you can swap a few things to suit what you have in the pantry, too. Here’s what you’ll need:

• For the Crust & Crumble:
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (90g) old-fashioned rolled oats (for that perfect chewy texture)
  • 3/4 cup (150g) light brown sugar, packed
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger (or a bit more if you love spice!)
  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
• For the Pear & Ginger Filling:
  • 3 cups (about 4 medium) ripe pears, peeled, cored, and diced small (Bartlett or Anjou pears work great, just go for ones that are ripe but not mushy)
  • 1/4 cup (50g) granulated sugar
  • 2 tablespoons (16g) cornstarch (helps thicken the filling so you don’t end up with a soggy base)
  • 1 tablespoon freshly grated ginger (for a real punch—adjust to taste)
  • 1 tablespoon lemon juice (brightens the fruit and keeps it from browning)
  • 1/2 teaspoon ground cinnamon
• Optional Add-Ins & Toppings:
  • 1/4 cup chopped crystallized ginger (adds extra zing and chewy bits—my personal favorite twist!)
  • 1/3 cup chopped toasted walnuts or pecans (for crunch, if you like nuts)
  • Powdered sugar, for dusting once cooled

Ingredient Tips: For the best results, use firm, ripe pears. If they’re overripe, just cut back a bit on the sugar. Not a fan of ginger? Use only half the fresh ginger or swap for all ground ginger. If you need these bars gluten-free, try a 1-to-1 gluten-free flour blend and certified GF oats (I’ve tested this; it works!). No butter? Coconut oil does the trick, though the flavor will be a bit different. Want to make it dairy-free? Use vegan butter or coconut oil, and skip the nuts if there are allergies in the house.

Equipment Needed

You don’t need a fancy kitchen to make pear & ginger crumble bars. Here’s what I use every time (with a few tips from my own kitchen mishaps):

• 8×8-inch (20×20 cm) baking pan – You can use a metal or glass pan. If you only have a 9×9-inch, the bars will be a bit thinner (just reduce the baking time by a few minutes).
• Parchment paper – Makes removing and slicing the bars way easier, trust me.
• Mixing bowls – One large, one medium. Stainless steel or glass are easiest to clean.
• Measuring cups and spoons – For accuracy (I’ve eyeballed before, but it’s risky for baking!).
• Wooden spoon or silicone spatula – For mixing the crust and crumble.
• Microplane or fine grater – For fresh ginger (if you don’t have one, a regular cheese grater works in a pinch).
• Sharp knife and cutting board – Peeling and dicing the pears is much easier with a sturdy knife.
• Oven mitts – The pan gets hot, and trust me, you do not want to burn your fingers.
• Wire rack – For cooling the bars evenly.

No parchment? Grease your pan well with butter or nonstick spray. If you’re short on mixing bowls, just wash and reuse after mixing the crumble. I’ve used an electric mixer before, but honestly, you only need a good spatula here—less cleanup! Budget-friendly tip: Dollar store pans and tools work just fine for this recipe.

How to Make Pear & Ginger Crumble Bars

1. Prep Your Pan and Oven:
   
   Preheat your oven to 350°F (175°C). Line the bottom and sides of an 8×8-inch (20×20 cm) pan with parchment, leaving a little overhang for easy lifting later. Lightly spray or butter the paper. This step saves you from sticky corners—learned that the hard way!
2. Make the Crumble Mixture:
   
   In a large mixing bowl, combine 1 1/2 cups (190g) flour, 1 cup (90g) oats, 3/4 cup (150g) brown sugar, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/2 teaspoon ground ginger. Pour in 3/4 cup (170g) melted butter and 1 teaspoon vanilla. Stir with a wooden spoon or spatula until it looks like coarse, damp crumbs—no dry flour should remain. Reserve about 1 cup of this mixture for the topping.
3. Form the Base:
   
   Dump the remaining crumble mixture into your prepared pan. Press it down firmly and evenly using your hands or the bottom of a measuring cup. It should look compact and even—if it’s patchy, just press a little more.
4. Prepare the Pear Filling:
   
   In a medium bowl, toss the diced pears with 1/4 cup (50g) sugar, 2 tablespoons (16g) cornstarch, 1 tablespoon fresh ginger, 1 tablespoon lemon juice, and 1/2 teaspoon cinnamon. Add crystallized ginger or nuts now, if using. Stir until the pears are coated and the mix gets a little glossy.
5. Assemble the Bars:
   
   Spread the pear mixture evenly over the base. Try to distribute the fruit all the way to the edges so every bite gets pear. Sprinkle the reserved crumble mixture over the fruit, squeezing some into larger clumps for that perfect bakery-style look.
6. Bake:
   
   Bake on the center rack for 40-45 minutes, or until the top is golden brown and the filling is bubbling at the edges. If the top starts getting too brown before the time is up, loosely tent with foil.
7. Cool Completely:
   
   Let the bars cool in the pan on a wire rack for at least 1 hour (I know it’s hard to wait!). This helps them set—cutting too soon leads to a gooey mess, which I’ve done more than once.
8. Slice & Serve:
   
   Use the parchment overhang to lift the bars out. Slice into 12 squares with a sharp knife. For extra flair, dust with powdered sugar just before serving.

Troubleshooting: If your base crumbles, it probably needed more pressing. Runny filling? Add a smidge more cornstarch next time. If the bars stick, don’t worry—just chill them a bit longer. The smell in your kitchen will be totally worth it!

Cooking Tips & Techniques

After making these pear & ginger crumble bars more times than I can count, here are my best tips for no-fail results every time.

• Choose the Right Pears: Use firm, ripe pears that hold their shape when baked. Overripe pears will make the filling soupy, while under-ripe ones won’t soften enough. Bartletts are my favorite, but Bosc or Anjou also work well.
• Don’t Skip the Cornstarch: This keeps the filling from running all over the place. If you notice your pears are extra juicy, add an extra teaspoon for good measure.
• Fresh Ginger for Zing: Grate fresh ginger right before adding it—it tastes so much brighter than powdered alone. Too much fresh ginger can overpower, so start with the recipe amount and adjust next time if you want a bigger kick.
• Press That Base: Use the bottom of a measuring cup or glass to pack the crust tightly. If it’s too loose, your bars will fall apart when you slice them.
• Bake Until Bubbly: Look for the edges to bubble and the top to turn golden. If you’re unsure, give the pan a gentle shake—the middle should look set, not sloshy.
• Let Them Cool! I know, I know—waiting is tough. But if you cut into them too soon, the filling will ooze out and the bars won’t hold their shape. Patience is key (learned from experience, trust me).
• For Crispier Crumble: If you like a super crunchy top, broil the bars for the last 1-2 minutes—just don’t walk away!
• Batch Baking: Double the recipe for a 9×13-inch pan. Just add 5-10 minutes to the bake time and check often.

Don’t be afraid to adjust the spices to your liking. My first few attempts were a little heavy on the ginger for some family members, so I dialed it back. If you’re multitasking, prep the pears while the oven preheats and the base is cooling a few minutes. Consistency comes with practice—after a couple tries, you’ll have your own sweet spot for spice and texture.

Variations & Adaptations

These pear & ginger crumble bars are super forgiving and easy to customize. Here are a few ideas to make them your own:

• Gluten-Free Version: Use a 1-to-1 gluten-free flour blend and certified gluten-free oats. I’ve made this for a family member with celiac and they were just as delicious!
• Dairy-Free or Vegan: Swap the butter for coconut oil or vegan butter. Skip the nuts if needed, and double-check your oats are dairy-free.
• Apple-Pear Combo: Substitute half the pears with apples for a fun fall twist. Granny Smith apples add a tart bite.
• Berry Crumble Bars: When pears are out of season, use frozen or fresh berries—blueberries and raspberries are especially tasty with ginger.
• Nutty Topping: Add 1/3 cup chopped walnuts or pecans to the crumble for extra crunch and flavor.
• Spice It Up: A pinch of cardamom or nutmeg in the crumble makes things extra cozy on chilly days.
• Lower Sugar: Reduce the sugar in both the filling and crumble by 1/4 cup each if your pears are super sweet or you prefer a less-sweet treat. The bars will still hold together well.

One of my favorite personal adaptations? Swapping in diced crystallized ginger for half the fresh ginger and adding a sprinkle of lemon zest to the filling. It gives the bars a sweet, tangy kick that always gets compliments!

Serving & Storage Suggestions

These bars are pure magic served slightly warm, but they’re also great at room temperature. For extra coziness, serve them with a scoop of vanilla ice cream or a dollop of Greek yogurt—especially if you’re having them for breakfast (no judgment!). They look beautiful on a rustic wooden board, dusted with a bit of powdered sugar for that bakery-style finish.

If you want to dress them up for a party, drizzle with a simple vanilla glaze (just mix powdered sugar with a splash of milk and vanilla). Pair with hot tea, mulled cider, or even a spicy chai for the ultimate cozy dessert pairing.

To store, cover the bars tightly and keep them at room temperature for up to 2 days—if they last that long. For longer storage, pop them in the fridge for up to 5 days. The flavors actually deepen overnight! You can also freeze individual bars, well-wrapped, for up to 2 months. When ready to enjoy, thaw overnight in the fridge and reheat in a low oven (300°F/150°C) for about 10 minutes to restore that fresh-baked texture.

Nutritional Information & Benefits

Each pear & ginger crumble bar (based on 12 bars per batch) has roughly:

• Calories: 220
• Fat: 8g
• Carbohydrates: 36g
• Fiber: 2g
• Sugar: 18g
• Protein: 2g

Pears are packed with fiber and vitamin C, making these bars a little more wholesome than your average dessert. Ginger is known for its anti-inflammatory properties and adds a warming kick that feels good on chilly days. Using oats adds whole grains, and you can easily make these bars gluten-free or dairy-free to suit your diet. Just note there’s butter and wheat in the classic version, and nuts are optional for those with allergies. I love enjoying these as a treat that doesn’t feel overly indulgent—just the right amount of sweet and cozy!

Conclusion

So, why wait for a special occasion? These pear & ginger crumble bars are the perfect way to bring a little warmth into any day. I love how easy they are to adapt—whether you’re baking for gluten-free friends or just want to use up some overripe pears. There’s just something about the combination of juicy fruit, buttery crumble, and that gentle ginger spice that makes every bite feel like a celebration.

This is one of those recipes you’ll want to make your own—play with the spices, swap in your favorite nuts, or go wild with the fruit. I keep coming back to this recipe because it’s the kind of dessert that feels both nostalgic and new. I hope you love it as much as my family and friends do!

If you try these pear & ginger crumble bars, let me know in the comments—did you add your own twist? Don’t forget to share this recipe with your fellow dessert lovers, and tag me if you post your bars on Pinterest or Instagram. Here’s to cozy desserts and happy baking!

Frequently Asked Questions

Can I use canned pears instead of fresh?

Yes, you can! Just drain them well and pat dry with paper towels before dicing. The bars will be a bit sweeter and softer, but still delicious.

How do I make these pear & ginger crumble bars gluten-free?

Simply use a 1-to-1 gluten-free flour blend and certified gluten-free oats. The bars will be just as tasty and hold together nicely.

Can I freeze the bars for later?

Absolutely. Once cooled and sliced, wrap the bars tightly and freeze for up to 2 months. Thaw overnight in the fridge and warm briefly in the oven to freshen them up.

What’s the best way to reheat the bars?

Place individual bars on a baking sheet and warm in a 300°F (150°C) oven for about 10 minutes. This brings back the crispness and warms up the filling.

Can I substitute apples for pears?

Of course! Use crisp apples like Granny Smith for a tart twist, or mix apples and pears together for extra flavor. Just keep the total amount the same.

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