Pear Pie Bars (V/GF)

I’m so excited to share these Pear Pie Bars with all of you! I love this recipe so much!

I took the best parts of pear pie and pear crisp and put ’em together. Best decision ever!!

It’s start with a buttery, flakey pie crust, then a warm pear pie filling topped with a cinnamon, pecan and walnut streusel.

I like to top it off with a dollop of vegan whipped cream or, better yet, vanilla ice cream!

However, it’s definitely not necessary!

If you give this recipe a go, let me know! Drop a comment, rate the recipe and find me on Instagram and Facebook!



Pear Pie Bars (V/GF)

These Pear Pie Bars start with a buttery, flakey pie crust, then a warm pear pie filling topped with a cinnamon, pecan and walnut streusel.

Course Dessert
Cuisine American
Prep Time 35 minutes
Cook Time 40 minutes
Servings 9
Author Bunny



  • 1/2 cup + 3 tbsp gluten free all-purpose flour
  • 1/2 cup + 3 tbsp almond flour
  • 1/2 tsp coconut sugar
  • 1/4 tsp salt
  • 1/2 cup coconut oil , chilled and solid
  • 2 tbsp ice water

Pear Filing

  • 2 1/2 cups fresh bartlett pears , cored, skins removed and chopped
  • 1/4 cup pure maple syrup
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1/2 tsp vanilla extract
  • 2 tbsp cornstarch mixed with 2 tbsp water


  • 1/3 cup pecans
  • 1/3 cup walnuts
  • 1/4 cup coconut sugar
  • 2 tbsp gluten free all-purpose flour
  • 2 tbsp vegan butter ( I use Earth Balance)
  • 1/2 tsp ground cinnamon


  1. Start by making the crust. In a food processor, combine both of the flours, salt and coconut sugar. Pulse until mixed. Chop up the chilled coconut oil and add it to the processor. Pulse until it becomes crumbly (the size of peas). Next, add the water and process until the dough forms into a ball.
  2. Wrap the dough in plastic wrap and refrigerate for 30 minutes to an hour. The dough will seem very sticky, but you will be able to form it into a ball.
  3. In the meantime, make the pear filling. In a medium sauce pan, add the chopped pears, maple syrup, lemon juice and water. Bring to a boil.

  4. Once it boils, add vanilla and corn starch mixture. Reduce heat and let cook until mixture thickens, about 3 minutes.
  5. Remove from heat and set aside to cool and thicken more.
  6. To make the streusel, combine the ingredients in a food processor and process until the nuts are broken down and everything is fully mixed.
  7. Preheat oven to 375 degrees F and lightly grease a square baking dish.
  8. After chilling, remove the ball of dough from the refrigerator. With you hands, massage the ball of dough until it's easy to handle and soft. 
  9. Place dough in the prepared baking dish. Press down on the dough to create an even layer.
  10. Top the crust with the pear filling and then crumble the stress along on top, so it's completely covered. 
  11. Bake for 20 minutes and then remove from the oven, place foil over pan and bake for another 20 minutes. 
  12. Let cool for 10 minutes before cutting and serving. Enjoy!

If you like this recipe, you might also like my Pecan Sweet Potato Pie, Hazelnut Banana Cream Pie Bars and my Maple Mango Pecan Cookies!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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