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Buttery Spelt Ginger Pear Crumble Bars with Oat Crumb

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
Prep Time 20 mins
Cook Time 40 mins
Rest Time 20 mins
Total Time 1 hr 20 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 180  C
Servings: 9
Estimated Cost: 0.95
Calories: 305
Best Season: Fall, Winter
Dietary: Contains Dairy, Contains gluten (spelt), 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.

Ingredients
    Crumble Base and Topping
  • 280 g Spelt flour (light or whole grain)
  • 90 g Rolled oats (old-fashioned, not instant)
  • 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
    • Ginger Pear Filling
  • 4 Firm-ripe pears, peeled, cored, diced (medium (about 600 g); Bosc or Anjou hold their shape best)
  • 1 tbsp Fresh ginger, grated
  • 2 tbsp Lemon juice
  • 3 tbsp Cornstarch (arrowroot works as a swap)
  • 3 tbsp Light brown sugar
  • 1/2 tsp Ground cinnamon (optional)
  • pinch Salt
Instructions
    Make the Crumble
  1. 1
    Heat the oven to 180C / 350F. Line a 20x20 cm (8x8 in) pan with parchment paper, leaving overhang on two sides.
  2. 2
    Whisk spelt flour, oats, baking powder, salt, and ground ginger in a large bowl.
  3. 3
    Rub in the cold butter with your fingers until the mixture forms pea-sized clumps.
  4. 4
    Stir in the brown sugar until evenly distributed through the crumble.
  5. 5
    Press two-thirds of the mixture firmly into the base of the pan. Bake for 12 minutes until light golden.
    6. Make the Filling
  6. 6
    While the base bakes, toss the diced pears with fresh ginger, lemon juice, cornstarch, brown sugar, cinnamon, and salt in a bowl.
  7. 7
    Let the mixture sit for 5 minutes so the cornstarch starts to draw out the pear juices.
    8. Assemble and Bake
  8. 8
    Spread the pear filling evenly over the warm baked base.
  9. 9
    Scatter the remaining crumble mixture over the filling in loose clumps, without pressing down.
  10. 10
    Bake for 30 to 35 minutes, until the crumble top is golden brown and the filling bubbles at the edges.
  11. 11
    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.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-ginger-pear-crumble-bars/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!