Want a creative spin on holiday treats this year? Then pear pie crumble bars with a cookie drizzle are perfect for you! They are simple, impressive, and tasty!
Did you know that December is national pear month?
I know, I know, it feels like it should be national peppermint month, or national stuff-your-face-with-candy month. But, no, the lovely pear gets a special distinction during all the holiday madness.
And you know what? I’m thrilled about it.
Whenever we buy fresh pears, they’re usually still too hard to eat. And then we wait impatiently for them to ripen to be just right before devouring them in all their sticky goodness. That’s why my kids were not too happy with me when I said that our most recent batch of pears was off limits.
But once they tasted these pear pie crumble bars with a cookie drizzle, they forgave me.
You may think that pear pie bars and cookie butter wouldn’t go together, but thankfully that isn’t so. You see, the primary flavor in cookie butter is cinnamon…and that is a perfect match with the delicate sweetness of winter pears.
To make things easy…I skipped making a pie crust base. Instead, these pear pie crumble bars are resting on top of a Biscoff cookie shortbread. Yum.
On top of that is a thick layer of finely sliced pears, with a touch of seasoning and sugar, and a bit of instant tapioca to help thicken things up.
And since we skipped the pie crust bottom, why not use a crumble to top these pear pie bars? It’s just so tasty! The thick dollops of streusel on these bars are everything that a streusel should be. Sweet and crisp, with just a touch of chewiness.
But it doesn’t stop there. Oh no, it just can’t stop there. A generous drizzle of cookie butter takes these bars totally over the top into sweet perfection.
Our family won’t stop enjoying fresh pears throughout fall and winter, but I can’t think of a tastier way to celebrate national pear month than with one of these pear pie bars with Biscoff.
Pear Pie Crumble Bars with a Cookie Drizzle
- 1 C Biscoff cookie crumbs, about 2/3 of a package of cookies
- 1/4 c finely chopped walnuts
- 3/4 c + 2 Tbsp All-Purpose flour
- 1/4 tsp salt
- 1 stick unsalted butter, cubed and softened
- 3 C thinly sliced pears, about 4 medium sized pears
- 1/4 tsp cinnamon
- 1.5 tsp white sugar
- 1.5 Tbsp instant tapioca
- 1/2 C old fashioned oats
- 1/4 C brown sugar
- 3 Tbsp All-Purpose flour
- 1/4 tsp cinnamon
- 1/4 C cold, unsalted butter, cubed
- 1/3 cup Biscoff cookie butter
- Prepare a 9×9 pan with criss-crossing sheets of parchment paper.
Prepare the crust:
- Place Biscoff cookies in a plastic bag and crush with a rolling pin. Don't worry about grinding the cookies into dust. A few lumps will be fine.
- In a food processor, combine cookie crumbs with finely chopped walnuts, flour and salt. Add in 1 stick cubed butter and combine until evenly distributed and the mixture holds together when you squeeze it in your hand. Add cubed butter on top of nut mixture and pulse until mixture holds together when you squeeze it in your hand.
- Press the shortbread into the prepared pan. With a layer of parchment paper in between, use the bottom of a flat measuring cup, or a cold package of butter to make the layer as even as possible. Freeze for at least one hour.
- Preheat oven to 350°F. Bake frozen crust for 20 minutes until just slightly golden in color. Cool completely.
Prepare the Filling.
- Slice pears about 1/4-inch thick.
- Combine pear slices with cinnamon, sugar, and instant tapioca. Set aside.
- Prepare the crumble
- In a bowl, combine oats, cinnamon, brown sugar and flour with a fork.
- Add in cold butter, a few pieces at a time, and cut in with a fork (You can also use your hands to combine the topping) until crumbly.
Assemble the bars
- Pour the pear mixture onto the cooled crust, and press into the crust, ensuring there are no significant gaps. Sprinkle with crumble topping.
- Bake at 350°F for 30 to 35 minutes until crumble is set. Allow to cool completely; preferably overnight.
Add the drizzle
- Cut into into 12 - 16 small pie bars.
- Carefully heat up 1/3 cup Biscoff cookie butter in the microwave on low heat until just smooth enough to pour, about 30 seconds in 10-second intervals.
- Drizzle melted cookie butter on top of the bars and allow to set. Bars are best served cold or at room temperature.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Now It’s Your Turn
Whether or not it’s national pear month, pear pie crumble bars with a cookie drizzle are an easy and delightful treat for everyone to enjoy. Make your own batch today or for your next party.
Do you love pears, too?
Have you ever made a pear pie crumble?