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

Upside-Down Pear Crumble Muffins 🍐

Can't decide between the soft sweetness of a cake or the comfort of a spiced crumble? Well, let me introduce you to your solution...

As the days get colder, there’s nothing better than filling the kitchen with the smell of warm spices and fruit. These muffins are just the thing — cosy, wholesome, and naturally sweet. Made without gluten or refined sugar, they’re a bake you can feel good about enjoying any time of day.

A Soft and fluffy cake base with juicy cinnamon pears in the middle and a golden oat crumble on top, they work beautifully for breakfast, a mid-afternoon snack, or even as a light dessert with yoghurt.

Ingredients (makes 12 muffins)

Cake base

135 g gluten-free oat flour

50 g ground almonds

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 large egg

80 ml olive oil

65 g coconut sugar

45 g yoghurt

1 tsp vanilla extract

Pear middle

2 ripe pears, peeled and thinly sliced

1 tsp cinnamon

2 tsp maple syrup

Crumble top

25 g gluten-free oats

15 g ground almonds

10 g gluten-free oat flour

25 g coconut sugar

25 g coconut oil (solid but scoopable)

Pinch of cinnamon

Method

1. Preheat the oven to 180 °C (fan). Line a 12-cup muffin tin with lightly greased muffin cases.

2. Mix the crumble ingredients in a bowl and set aside.

3. Lay the pear slices on a paper-towel-lined plate and gently blot to remove excess juice. Toss with maple syrup and cinnamon.

4. In a bowl, whisk together the egg, olive oil, coconut sugar, yoghurt, and vanilla. In a separate bowl, combine the oat flour, ground almonds, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until just combined.

5. Divide the batter evenly between the muffin cups. Arrange the pear slices on top, then sprinkle with the crumble.

6. Bake for 20–25 minutes, until golden and a knife comes out clean.

7. Cool in the tin for 5 minutes before transferring to a wire rack.

Why you’ll love these muffins

🌾 Gluten-free – made with oat and almond flour, there isn't any need for special gluten-free flours, so these are perfect if you're looking to bake for a loved one or are low on store cupboard ingredients.

🍐 Naturally sweetened – with coconut sugar, maple syrup, and pears, you can easily adapt the quantities to suit your taste buds.

🍂 Perfect for autumn – warm, spiced, and comforting, leaving the house smelling amazing.

☕ Versatile – enjoy for a quick breakfast, an easy snack, or a cosy dessert.

Variations

🍎 Use apples, peaches, or plums instead of pears.

🌰 Add nuts, seeds, or dark chocolate chips for extra texture and flavour.

🌿 Try different spices like nutmeg, cardamom, or ginger.

Storage

Room temperature: Store in an Airtight container for 2–3 days.

Fridge: Store for up to 5 days, reheat gently before serving.

Freezer: Wrap individually and freeze for up to 2 months.

Allergy-friendly notes

Gluten-free: Just make sure you are using certified gluten-free oats, and you are good to go.

Dairy-free: Swap yoghurt for a plant-based alternative.

Nut-free: Replace ground almonds with sunflower seed flour or more oat flour.

Egg-free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water).

Note on Oats & Oat Flour

For the best texture in these muffins, use fine oat flour rather than coarse or rolled oats. You can either buy pre-ground fine oat flour or blitz certified gluten-free rolled oats in a food processor until smooth.

Make sure to use certified gluten-free oats, as regular oats can sometimes be contaminated with gluten during processing. This ensures the muffins stay safe for anyone avoiding gluten.

These muffins are a perfect cosy bake — comforting, spiced, and naturally sweet. If you’d like to keep up with what I’m baking, check out my Instagram @rubysgfkitchen for more seasonal treats and recipes.

Happy Baking,

Ruby X

Tripple layer brownie

No-Bake Layered Date Brownies (Brownie Base, Date Caramel, Chia Jam & Chocolate Top)

These No-Bake Layered Date Brownies are a perfect combination of indulgence and nourishment. They start with a rich, fudgy brownie base made from oats, nut butter, and naturally sweet Medjool dates, then get topped with silky date caramel, bright chia jam, and a glossy chocolate layer. Best of all — no oven needed. You can make them ahead, and enjoy a slice whenever you need a little pick-me-up.

These brownies tick every box — naturally sweetened, rich and satisfying, packed with wholesome ingredients, and free from refined sugar. Each layer adds a different kind of joy: fudgy brownie, silky caramel, tangy berry jam, and crisp chocolate. They’re the perfect make-ahead treat for busy weeks, celebrations, or simply keeping a stash in the freezer for when you need something sweet but nourishing.

Ingredients

For the brownie base:

• 250g Medjool dates, pitted

• 150g Gluten-free oats

• 100g Nut butter

• 2 tbsp Chia seeds (optional)

• 1 tsp Vanilla extract

• Pinch of salt

• 2 tbsp Cocoa powder

  
  

For the date caramel layer:

• 150g Medjool dates, pitted

• 2 tbsp Almond butter

• 1 tbsp Water (add more if needed)

• Pinch of salt

  
  

For the chia jam layer:

• 100g Mixed berries (fresh or frozen)

• 1 tbsp Chia seeds

• Optional: 1 tsp maple syrup or honey

  
  

For the chocolate topping:

• 60g Coconut oil

• 40g Cocoa powder

• 2–3 tbsp Maple syrup or honey

  
  

Method

1. Soak the dates:

• Place all the dates in one bowl.

• Cover with hot water and soak for 10 minutes.

• Drain thoroughly and separate into 250g for the brownie base and 150g for the caramel layer.

  
  

2. Make oat flour:

• Blend rolled oats in a food processor or blender until finely ground.

  
  

3. Make the brownie base:

• Blend the 250g soaked dates, and then add oat flour, nut butter, chia or flax seeds (if using), vanilla extract, cocoa powder and salt and blend again until a sticky dough forms.

• Press evenly into a lined brownie pan.

• Put it in the freezer while you prepare the caramel.

  
  

4. Make the date caramel layer:

• Blend the 150g soaked dates, almond butter, water, and salt until smooth and spreadable.

• Spread caramel evenly over the brownie base layer.

• Put it in the freezer while you prepare the chia jam.

  
  

5. Make the chia jam layer:

• Heat berries in a small pan until soft, then mash lightly.

• Stir in chia seeds and optional sweetener.

• Cool to thicken before spreading jam evenly over the caramel layer.

• Put in the freezer while you prepare the chocolate topping.

  
  

6. Make the chocolate topping:

• Melt coconut oil gently.

• Whisk in cocoa powder and syrup until smooth.

• Pour over chilled layers and spread evenly.

• Freeze for at least 2-3 hours until firm.

  
  

7. Serve:

• Cut into squares and store in the freezer.

• Let it soften a few minutes before serving if it is too firm.

  
  

Versatility

One of the best things about this recipe is how easy it is to customise it to your taste (or what you have in your cupboard). Here are a few ideas:

• Nut butter swap: Use peanut butter for a classic combo, almond butter for a mild, toasty flavour, or sunflower seed butter for a nut-free option.

• Flavour twist: Add cinnamon or mixed spice to the brownie base for extra warmth, or stir orange zest into the chocolate topping for a citrus kick.

• Fruit variety: Try raspberries, blackberries, cherries, or even mango in the chia jam.

• Topping fun: Sprinkle crushed nuts, toasted coconut, or freeze-dried fruit over the chocolate before it sets.

• Texture change: Add chopped nuts or cacao nibs into the brownie base for crunch.

  
  

Allergy & Dietary Adaptations

• Nut-free: Swap nut butter for a seed butter in all layers.

• Vegan: Use maple syrup instead of honey.

• Coconut-free: Replace coconut oil with dairy-free butter or a neutral oil (note: texture of topping may differ).

Each bite of these no-bake layered date brownies takes you through soft, rich brownie, smooth caramel, bright berry jam, and a crisp chocolate top — a perfect little journey of flavours and textures in every square.

Happy Baking,

Ruby x