Spiced Pear Compote Crumble Bars

Ingredients

• id: ripe_pears metric: 6 large pears (about 1.2kg) imperial: 6 large pears (about 2.6 lb) name: ripe pears, peeled and diced

• id: granulated_sugar metric: 100g imperial: 1/2 cup name: granulated sugar

• id: lemon_juice metric: 30ml imperial: 2 tbsp name: fresh lemon juice

• id: cinnamon metric: 5g imperial: 1 tsp name: ground cinnamon

• id: cardamom metric: 2g imperial: 1/2 tsp name: ground cardamom

• id: fresh_ginger metric: 5g imperial: 1 tsp name: fresh ginger, grated

• id: cornstarch metric: 15g imperial: 2 tbsp name: cornstarch

• id: all_purpose_flour metric: 250g imperial: 2 cups name: all-purpose flour

• id: old_fashioned_oats metric: 150g imperial: 1 1/2 cups name: old-fashioned rolled oats

• id: brown_sugar metric: 150g imperial: 3/4 cup name: light brown sugar, packed

• id: butter metric: 170g imperial: 3/4 cup name: cold unsalted butter, cubed

• id: salt metric: 3g imperial: 1/2 tsp name: fine sea salt

• id: vanilla_extract metric: 5ml imperial: 1 tsp name: pure vanilla extract

Instructions

1. Preheat oven to 180°C (350°F). Line a 23x23cm (9x9-inch) baking pan with parchment paper, leaving overhang for easy removal.

2. For the pear compote, combine {ripe_pears}, {granulated_sugar}, {lemon_juice}, {cinnamon}, {cardamom}, and {fresh_ginger} in a large saucepan.

3. Cook over medium heat for 15-20 minutes, stirring occasionally, until pears are tender and most liquid has evaporated.

4. Stir {cornstarch} with 15ml (1 tbsp) water to make a slurry, then add to the pears. Cook 2 minutes more until thickened. Set aside to cool.

5. In a large bowl, combine {all_purpose_flour}, {old_fashioned_oats}, {brown_sugar}, and {salt}.

6. Add {butter} and {vanilla_extract}, working the mixture with your fingers or a pastry cutter until it resembles coarse crumbs with some larger pieces.

7. Press 2/3 of the crumb mixture firmly into the bottom of the prepared pan.

8. Spread the cooled pear compote evenly over the crust, then sprinkle the remaining crumb mixture over the top.

9. Bake for 35-40 minutes until the top is golden brown and the filling is bubbling around the edges.

10. Cool completely in the pan before lifting out using parchment overhang and cutting into bars.

Tips

Pear Selection: Use ripe but firm pears like Bosc or Anjou that hold their shape when cooked. Avoid overripe pears that will turn mushy.

Compote Consistency: Cook the pear mixture until most liquid has evaporated to prevent soggy bars. The cornstarch helps bind any remaining moisture.

Crumb Texture: Some larger butter pieces in the crumb mixture create a more interesting texture, so don't overwork it.

Cooling Time: Let bars cool completely before cutting for the cleanest slices - patience is rewarded!

Storage: Store covered at room temperature for up to 4 days, or freeze individual bars for up to 3 months.