Description

These cozy, chewy, and crisp bars are the ultimate autumn comfort food. They use overripe pears for a jammy center, topped with a buttery oat crumble and a rich salted caramel drizzle.

Ingredients

Scale

3–4 medium ripe pears (about 600g), peeled, cored, and chopped into ½-inch cubes
½ cup granulated sugar (100g)
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract (optional)
½ cup packed brown sugar (100g) for caramel
2 tablespoons heavy cream
2 tablespoons unsalted butter, softened
½ teaspoon sea salt flakes
1 cup all-purpose flour (125g)
½ cup old-fashioned rolled oats (40g)
½ cup cold unsalted butter, cubed (115g)
½ cup brown sugar (100g) for topping
1 teaspoon ground cinnamon
¼ cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the long sides, and spray lightly with cooking spray.
In a medium bowl, toss chopped pears with granulated sugar, lemon juice, cinnamon, and vanilla (if using). Let sit for 10 minutes to draw out juices.
Spread the pears and all their juices evenly into the bottom of the prepared pan, pressing down gently.
In a separate bowl, whisk together flour, oats, ½ cup brown sugar, and 1 teaspoon cinnamon. Add the cold, cubed butter and mix with a fork or fingers until the texture is coarse and sandy with pea-sized clumps.
Sprinkle the crumble mixture evenly over the pears and press down lightly.
Bake for 25-30 minutes until the topping is golden brown and pears are bubbling. If the top browns too fast, cover loosely with foil.
While bars bake, make the caramel: In a small saucepan over medium heat, combine ½ cup brown sugar, heavy cream, and 2 tablespoons butter. Whisk constantly until smooth and slightly thickened (2-3 minutes). Remove from heat and stir in sea salt.
Remove bars from oven. While still hot, drizzle the caramel sauce evenly over the top. Swirl gently if desired.
Let bars cool completely in the pan to allow the caramel to set and bars to firm up.
Lift bars out using parchment paper and cut into squares or rectangles. Serve with whipped cream or ice cream if desired.

Notes

Use ripe pears that give slightly to pressure for the best texture. Ensure butter is cold for the crumble topping to maintain crunch. Let bars cool completely before cutting to ensure clean slices. The caramel sauce can be made ahead and reheated.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 18
Sodium: 120
Fat: 8
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 2

Keywords: fall dessert, pear crumble, salted caramel, easy baking, autumn recipes, comfort food, fruit bars