Hungarian Pear & Walnut Thanksgiving Bars

What Makes This Special

These Hungarian Pear & Walnut Thanksgiving Bars celebrate the rustic flavors of autumn with sweet roasted pears, crunchy walnuts, and warming spices, all nestled in a buttery, oat-walnut crust. Free from refined sugar and featuring maple syrup for gentle sweetness, they travel beautifully and make a memorable addition to any potluck table. The roasted pears lend a caramelized depth, while the nuts add tradition and texture—making these bars a true seasonal showstopper.

Ingredients

The success of these bars lies in the balance between the warmly spiced, nutty crust and the juicy, roasted pear filling. Each ingredient is chosen for flavor, texture, and its role in keeping the recipe naturally sweet.

For the Walnut Oat Crust & Crumble:

• White spelt flour: Lends a tender crumb and rustic flavor; whole wheat flour works too.
• Fine-ground walnuts: Add richness and classic Hungarian nostalgia.
• Rolled oats: Bring chew and hearty texture.
• Butter: For a flaky, melt-in-the-mouth crust. Chill for best results.
• Maple syrup: Our refined sugar-free sweetener.
• Egg: Binds the crust for clean slices.
• Spices & salt: Compliment the pears and walnuts.

For the Roasted Pear Filling:

• Ripe pears: Juicy, in-season pears roast into luscious, caramelized gems.
• Maple syrup & apple juice: Intensify sweetness naturally.
• Lemon juice: Balances flavors and preserves color.
• Nutmeg: Essential for warmth and depth.
• Golden raisins (optional): Nods to traditional Hungarian fillings.
• Potato/corn starch: Thickens the filling so bars cut neatly.

Instructions

Step 1: Roast the Pears

Preheat your oven to 200°C (fan 180°C). Toss diced pears with 1 tbsp lemon juice, 40ml maple syrup, nutmeg, and (if using) apple juice and raisins. Spread on a lined baking tray. Roast for 25–30 minutes, stirring halfway, until pears are golden and caramelized but still hold shape. Cool to room temp. Roasting intensifies the pears’ flavor and drives off excess moisture, ensuring a jammy—but sliceable—filling.

Step 2: Prepare the Pan & Oven

Lower oven to 175°C (fan 160°C). Line your baking pan with parchment paper, leaving overhang for easy removal. Lightly grease.

Step 3: Make the Walnut Oat Crust

In a large bowl, whisk flour, 120g ground walnuts, oats, cinnamon, ginger, and salt. Add cold butter cubes. Using a pastry blender or fork, cut in butter until mixture resembles coarse crumbs (some pea-sized bits are perfect). In a small bowl, whisk eggs, 60ml maple syrup, and vanilla. Pour over flour mixture; stir until a cohesive dough forms. Reserve about 200g of this mixture for the crumble topping.

Step 4: Assemble the Base

Press remaining dough firmly and evenly into the lined pan. Prick all over with a fork. Bake 10–12 minutes, until just set and lightly golden. This step creates a barrier, so the filling doesn’t soak through.

Step 5: Prepare Filling

While base bakes, gently toss roasted pears (and any juices) with starch. This thickens the filling and prevents soggy bars.

Step 6: Assemble and Top

Spread the pear filling evenly over the prebaked crust. Sprinkle the reserved dough as irregular crumbles over the pears. Scatter remaining 40g walnuts on top for extra crunch and a rustic look.

Step 7: Bake

Bake at 175°C for 28–32 minutes, or until topping is golden and filling bubbles at edges. Cool in pan on a wire rack for at least 1 hour, then refrigerate for a clean slice.

Step 8: Slice and Serve

Lift bars out using parchment overhang. Cut into 16 bars. For potlucks, separate with small squares of parchment for easy serving and transport.

Pro Tips

• Roast pears ahead: Pears can be roasted 1–2 days in advance and chilled—saves time on the day of baking.
• Chill before slicing: Cold bars cut much neater; use a sharp, damp knife for clean edges.
• Substitution: Maple syrup can be replaced with date syrup or honey (if not vegan), but flavors will vary.

Troubleshooting

Bars too soft or fall apart? Chill thoroughly before slicing—warm bars are delicate. If still too soft, you may need 1–2 extra tablespoons of starch in the filling next time.

Crust is tough? Don’t overwork the dough once liquid is added; just mix until combined for a tender bite.

Variations

• Apple-Walnut Variation: Swap pears for apples, and add a pinch of ground cloves.
• Vegan Version: Use vegan butter and flax eggs (2 tbsp ground flax + 5 tbsp water, rested 10 min); note bars will be slightly softer.
• Hazelnut Crumble: Replace walnuts with hazelnuts for a twist in flavor and tradition.

Storage

Store bars in an airtight container in the fridge for up to 5 days. They travel well and actually taste even better on day 2 as flavors meld. For longer storage, freeze (well-wrapped) for up to 1 month. Thaw overnight in the fridge before serving.