Apple & Pear Crumble Squares

Oat biscuit base, spiced apple & pear middle, and a golden crumble topping.

These Apple & Pear Crumble Squares are the perfect mix of a chewy oat base, spiced fruit filling, and golden nutty crumble topping. Gluten-free, dairy-free, and vegan-friendly, they’re a cosy bake ideal for autumn or anytime you’ve got apples and pears to use up.

If you’re looking for a dessert that’s cosy, wholesome, and just a little bit indulgent, these Apple & Pear Crumble Squares are the answer. They’re easy enough to whip up on a Sunday afternoon, but special enough to share at gatherings, it’s flexible too — perfect if you need to make swaps for different dietary needs or whatever you’ve got in the cupboard.

Ingredients

For the base

• 3 tbsp maple syrup

• 3 tbsp coconut oil, melted

• 2 tbsp peanut butter

• 85 g gluten-free oat flour

• 60 g gluten-free plain flour

• ½ tsp mixed spice

  
  

For the fruit layer

• 1 pear, peeled and thinly sliced

• 1 apple, peeled and thinly sliced

• 3 tbsp coconut sugar (or regular sugar)

• 2 tbsp lemon juice

• 2 tbsp chopped pecans

• 2 tbsp raisins

• ½ tsp ground ginger

  
  

For the crumble topping

• 7 tbsp gluten-free oats

• ½ tsp ground ginger

• 1 tbsp peanut butter

• 3 tbsp maple syrup

• 3 tbsp coconut oil, melted

• 2 tbsp chopped pecans

  
  

Method

1. Preheat the oven to 175°C (350°F) and line a square brownie tin with parchment paper.

2. Mix the base ingredients (maple syrup, coconut oil, peanut butter, oat flour, plain flour and mixed spice) together in a large bowl until well combined. Press the mixture evenly into the bottom of the tin.

3. Pat the apple and pear slices dry with paper towel. Toss in a bowl with the sugar, lemon juice, pecans, raisins, and ginger.

4. Arrange an even layer of the fruit mixture over the oat base.

5. In another bowl, mix the oats, ginger, peanut butter, maple syrup, coconut oil, and pecans together until well combined.

6. Use a spoon to sprinkle an even layer of the crumble mixture over the fruit layer.

7. Bake for 35–40 minutes, or until golden brown and bubbling at the edges.

8. Leave to cool completely in the tin before cutting into squares.

   
   

Substitution Ideas

🌰 Nut-free option: Swap the peanut butter for sunflower seed butter or tahini, and use pumpkin seeds instead of pecans.

🍯 Sweeteners: Coconut sugar can be replaced with light brown sugar, and maple syrup can be swapped for date syrup, agave syrup or honey (if not vegan).

🍐 Fruit: Try swapping the apple and pear for stone fruits (like peaches or plums) in summer, or berries for a tangier twist.

Allergy Notes

🥣 Gluten-Free: Make sure to use certified gluten-free oats and gluten-free flour blends. (See the notes below for details.)

🥜 Nut-Free: Swap peanut butter and pecans for seed butters and seeds.

🥚 Dairy-Free & Egg-Free: This recipe is naturally both, making it suitable for vegan diets.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or a spoonful of Greek yogurt for extra creaminess.

• Drizzle with a little extra maple syrup if you like it sweeter.

• They’re just as delicious cold, packed into a lunchbox, or enjoyed on a rainy afternoon with a cup of tea.

  
  

Make Ahead & Storage

• Storing: Once cooled, store the squares in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.

• Freezing: Wrap them individually in baking paper or cling film, then place in a freezer-safe bag or container. Freeze for up to 2 months. To enjoy, thaw overnight in the fridge or warm gently in the oven.

• Make Ahead: You can bake these the day before you need them — in fact, the flavours often deepen by the next day, making them even more delicious.

  
  

Oat flour

Gluten-Free Oats: Not all oats are gluten-free — they’re often cross-contaminated with wheat during processing, always look for oats labeled certified gluten-free.

A fine oat flour will work best in this recipe, so when you are making it make sure to blend it for an extra few minutes to create a finer texture.

FAQ

Can I make these nut-free?

Yes! Replace peanut butter with sunflower seed butter or tahini, and swap pecans for pumpkin seeds or sunflower seeds.

Do I have to peel the fruit?

Peeling is recommended for a softer texture, but if you prefer more bite and extra fibre, you can leave the skins on.

How do I know when they’re done?

The topping should be golden brown and the fruit layer bubbling slightly at the edges.

Can I freeze these squares?

Yes! Wrap them individually and freeze for up to 2 months. Thaw overnight in the fridge or warm in the oven before serving.

After I made my pear muffins recipe, I wanted to see what other recipes I could come up with that also use pears whilst they are in season. That’s when these crumble squares came to life. They’re everything I love in an autumnal bake: simple to put together, full of warm spices, and packed with fruit.

The combination of apples and pears gives just the right balance of sweetness and tang, while the crumble topping adds a nutty crunch. I love that they’re sturdy enough to pack into a lunchbox but cosy enough to serve as dessert. If you’ve got a couple of pears (and an apple or two) sitting in the fruit bowl, this is the recipe to make. They’re fuss-free, gluten-free, and full of flavour. If you want to keep up with what I am baking, head over to my instagram @rubysgfkitchen to stay up to date.

Happy Baking,

Ruby x