Pear Pie Crumble Bars are a wonderful addition to your Thanksgiving meal.
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Pear Pie Crumble Bars

These bars are a perfect way to use your pears! A shortbread almond crust is filled with partially cooked cinnamon sugar pears and topped with an almond crumble. Serve these with caramel sauce for a decadent twist on a crumble pie bar!
Servings 16 bars
Author Dorothy Kern

Ingredients

For the Crust:

  • 1/2 cup unsalted butter softened
  • 1 1/4 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1/2 cup sliced almonds
  • 1/4 teaspoon salt

For the Filling:

  • 4 1/2 cups diced pears about 3-4 large pears or about 2 pounds total
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon cinnamon

For the Topping:

  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1 cup all purpose flour
  • 1 teaspoon cinnamon
  • 1 cup sliced almonds
  • 1/4 teaspoon salt
  • Caramel sauce Homemade or jarred, for topping (optional)

Instructions

  • Line a 9x9” pan with foil and spray with cooking spray (for easy removal and cutting of bars). Preheat oven to 350°F.
  • Prepare the crust by slowly mixing all the crust ingredients in a stand mixer fitted with the paddle attachment or in a large bowl using hand mixer. The mixture will be crumbly and if you are using a hand mixer you may need to use your hands to break up any large chunks of butter. Press the crust in the prepared pan and bake for 15 minutes.
  • Prepare the filling by placing the diced pears in a medium saucepan. Fill the pan with water so that half the pears are covered. Cook over medium heat, bringing to a boil then simmering for about 5 minutes until the pears just start to turn semi-translucent. Drain well.
  • Make the topping while the pears are cooking: you can use the same bowl you used for the crust. Use a stand or a hand mixer to cream the butter and sugar. Add the flour, almonds, and salt and mix slowly. The mixture will be somewhat crumbly.
  • Right before the crust comes out of the oven, drain the pears again, then sprinkle the pears with the cinnamon and sugar called for in the filling.
  • Remove the hot crust from the oven. Sprinkle the pears carefully on top (make sure they are well drained first - do not add any of the extra liquid!), then sprinkle with the topping. Bake for an additional 22-27 minutes until the crumble topping starts to brown. (Mine took 24 minutes.)
  • Cool completely in pan before slicing into bars and serving. Serve with caramel sauce and/or ice cream or whipped cream.
  • Store bars in the refrigerator in an airtight container for up to 3 days, or freeze them for up to one month.