Spelt Ginger Pear Crumble Bars Recipe (Easy Bake)

Name: Buttery Spelt Ginger Pear Crumble Bars with Oat Crumb
Prep time: 20 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 9
Ingredients: 280 g Spelt flour (light or whole grain); 90 g Rolled oats; 150 g Cold unsalted butter, cubed; 120 g Light brown sugar; 1 tsp Baking powder; 1/2 tsp Salt; 1 1/2 tsp Ground ginger; 4 Firm-ripe pears, peeled, cored, diced; 1 tbsp Fresh ginger, grated; 2 tbsp Lemon juice; 3 tbsp Cornstarch; 3 tbsp Light brown sugar; 1/2 tsp Ground cinnamon; Salt

Buttery oat crumble, spiced pears, and fresh ginger in one easy bar

Golden spelt ginger pear crumble bars stacked on a wooden board with oats and fresh ginger scattered nearby

Spelt ginger pear crumble bars are soft-baked dessert bars with a spelt oat crumble base, a spiced pear filling, and a crumbled oat topping baked until golden at 180C / 350F.

The spelt flour gives the crumble a nutty base that stays tender, not tough, once baked. Fresh ginger adds a sharper heat than ground ginger alone, and it pairs well with the natural sweetness of ripe pears.

I use firm-ripe pears here, something like Bosc or Anjou. Very soft pears release too much liquid and the filling turns watery instead of holding its shape once sliced.

The bars bake in two stages, a short blind bake for the base, then a longer bake once the filling and top crumble go on. Once cooled, they cut into neat squares with a set, not runny, center.

Why You’ll Love This Recipe

Buttery spelt crumble stays tender, not tough or dense
Fresh ginger adds real heat, not just warmth
Firm pears hold their shape after baking
Bars freeze well for make-ahead snacking

Hands scattering oat crumble topping over spiced pear filling in a parchment-lined baking pan before baking

Ingredient Notes

Spelt flour: Gives the crumble a nutty flavor with a lower gluten strength than wheat flour. Use light spelt for a softer bar or whole grain spelt for a denser, heartier crumb.
Rolled oats: Old-fashioned oats keep their shape in the crumble. Instant oats turn mushy, so avoid those here.
Cold butter: Cold, cubed butter is what creates a crumbly, not doughy, texture. Cold coconut oil works as a dairy-free swap.
Pears: Use firm-ripe pears like Bosc or Anjou so the filling holds shape. Overripe pears release too much liquid and turn the filling watery.
Fresh ginger: Grated fresh ginger gives a sharper bite than ground ginger alone. Ground ginger in the crumble backs it up with warmth.
Cornstarch: Thickens the pear juices as they bake so the filling sets. Arrowroot works as a 1:1 swap.

A single spelt ginger pear crumble bar plated with tea, showing the golden crumb topping and pear filling

Print Recipe

Comfort Food

Buttery Spelt Ginger Pear Crumble Bars with Oat Crumb

Difficulty: Easy Prep Time 20 mins Cook Time 40 mins Rest Time 20 mins Total Time 1 hr 20 mins

Cooking Temp: 180 C Servings: 9 Estimated Cost: £ 0.95 Calories: 305

Best Season: Fall, Winter

Dietary:

C Contains Dairy C Contains gluten (spelt) V Vegetarian

Description

These bars layer a spiced spelt crumb base under a juicy ginger pear filling, then finish with a second crumble layer that turns golden and crisp in the oven.

Instructions

Make the Crumble

Heat the oven to 180C / 350F. Line a 20x20 cm (8x8 in) pan with parchment paper, leaving overhang on two sides.
Whisk spelt flour, oats, baking powder, salt, and ground ginger in a large bowl.
Rub in the cold butter with your fingers until the mixture forms pea-sized clumps.
Stir in the brown sugar until evenly distributed through the crumble.
Press two-thirds of the mixture firmly into the base of the pan. Bake for 12 minutes until light golden.

Make the Filling

While the base bakes, toss the diced pears with fresh ginger, lemon juice, cornstarch, brown sugar, cinnamon, and salt in a bowl.
Let the mixture sit for 5 minutes so the cornstarch starts to draw out the pear juices.

Assemble and Bake

Spread the pear filling evenly over the warm baked base.
Scatter the remaining crumble mixture over the filling in loose clumps, without pressing down.
Bake for 30 to 35 minutes, until the crumble top is golden brown and the filling bubbles at the edges.
Cool in the pan for 20 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing into 9 bars.

Nutrition Facts

Servings 9

Amount Per Serving
Calories 305kcal

% Daily Value *
Total Fat 14g22%
Saturated Fat 8g40%
Cholesterol 30mg10%
Sodium 95mg4%
Potassium 150mg5%
Total Carbohydrate 42g15%
Dietary Fiber 3g12%
Sugars 20g
Protein 4g8%

Vitamin A 350 IU
Vitamin C 3 mg
Calcium 40 mg
Iron 1.2 mg
Vitamin E 0.5 mg
Vitamin K 2 mcg
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Vitamin B6 0.05 mg
Folate 20 mcg
Vitamin B12 0.05 mcg
Phosphorus 90 mg
Magnesium 25 mg
Zinc 0.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Blind bake the base for 12 minutes before adding filling so it doesn't turn soggy.
Use cold butter straight from the fridge for a crumbly, not pasty, texture.
Let bars cool at least 20 minutes in the pan before lifting them out.
Grate fresh ginger finely so it distributes evenly through the pear filling.

Keywords: spelt ginger pear crumble bars, pear crumble bars, spelt crumble bars, ginger pear dessert, spelt baking

Equipment

20x20 cm baking pan (8x8 in)
mixing bowls
parchment paper
pastry cutter or fingers
wire cooling rack
box grater for ginger

Tips

Choose firm-ripe pears like Bosc so the filling holds shape instead of turning mushy.
Keep the butter cold until mixing to get a crumbly, not doughy, texture.
Press the base layer firmly into the pan so bars slice cleanly later.
Cool the bars fully, at least 20 minutes in the pan then to room temp, before cutting.
Line the pan with parchment paper leaving overhang so you can lift the whole slab out.

Variations

Swap pears for firm apples and add a handful of chopped walnuts to the crumble topping.
Add 60 g dried cranberries or chopped crystallized ginger to the filling for chewy bursts.
Replace butter with cold coconut oil and use gluten-free oats for a dairy-free, gluten-light version.

Storage and Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days. The crumble stays crisp on top if the container isn't fully sealed until the bars have cooled all the way.

For longer storage, refrigerate for up to 5 days. The filling firms up further when chilled, which makes for cleaner slices.

To freeze, wrap individual bars in plastic and store in a freezer bag for up to 2 months. Thaw at room temperature for an hour, or warm in a 160C / 320F oven for 8 to 10 minutes to bring back the crumble's crunch.

Serving Suggestions

Serve these bars warm with a scoop of vanilla ice cream or a spoon of plain yogurt on the side. The cold contrast plays well against the warm ginger pear filling.

For breakfast or an afternoon snack, pair a bar with strong coffee or a mug of ginger tea.

A light dusting of powdered sugar or a drizzle of honey over the top works if you want a bit more sweetness before serving.

File under ginger pear dessert pear crumble bars spelt baking spelt crumble bars spelt ginger pear crumble bars

Frequently Asked Questions

Expand All:

Why is my pear crumble bar filling watery?

Watery filling usually means the pears were overripe or the cornstarch got skipped or under-measured. Use firm-ripe pears like Bosc, measure the cornstarch accurately, and cool the bars fully in the pan before cutting. Slicing them warm is the most common reason the filling looks runny instead of set.

Can I use apples instead of pears in this recipe?

Yes, firm apples like Granny Smith work in place of pears. Apples release less liquid, so you can cut the cornstarch by about half a tablespoon. The bake time stays the same, though apple bars come out slightly firmer once cooled.

Can I freeze spelt ginger pear crumble bars?

Yes, these bars freeze well for up to 2 months. Wrap each bar individually in plastic before placing them in a freezer bag, then thaw at room temperature or warm in a 160C / 320F oven for 8 to 10 minutes to refresh the crumble top.

What goes well with spelt ginger pear crumble bars?

Vanilla ice cream or plain yogurt makes a good cold pairing against the warm ginger pear filling. For a simpler serving, a mug of coffee or ginger tea works well alongside a bar for breakfast or an afternoon snack.

Are spelt ginger pear crumble bars gluten free?

No, spelt is a type of wheat and contains gluten, so these bars aren't gluten free. Some people who are sensitive to modern wheat find spelt easier to digest, but anyone with celiac disease or a gluten allergy should avoid this bake.

What's the difference between light spelt flour and whole grain spelt flour here?

Light spelt flour gives a softer, paler crumble with a milder flavor, while whole grain spelt makes a denser bar with a nuttier taste and a bit more fiber. Both work in this recipe, so the choice comes down to texture preference.

Buttery Spelt Ginger Pear Crumble Bars with Oat Crumb

Why You’ll Love This Recipe

Ingredient Notes

Buttery Spelt Ginger Pear Crumble Bars with Oat Crumb

Description

Ingredients

Crumble Base and Topping

Ginger Pear Filling