Why You’ll Love Walnut Pear Shortbread Crumble Bars Recipe

I love this recipe because it takes a classic shortbread base and transforms it into a flavorful bar with minimal effort. The dough mixes together with a spoon, no mixer needed, and the filling is simply a layer of pear jam—no extra cooking required. The cinnamon brings a hint of warmth, and the crumble topping bakes into a golden, nutty layer. These bars feel elegant but require almost no fuss.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup plus 4 tablespoons (2 1/2 sticks) unsalted butter, melted and cooled to just warm
1 cup granulated sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large egg yolks
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 cups pear jam
1/2 cup chopped walnuts

Directions

I begin by creating a parchment or foil sling for a 9×11-inch baking pan and spraying it generously with baking spray.

In a medium bowl, I stir together the melted butter, sugar, salt, egg yolks, and vanilla until smooth. I add the flour and cinnamon and mix just until everything comes together. I remove 1/2 cup of the dough mixture, cover it lightly with plastic wrap, and set it aside for the crumble topping.

I press the remaining dough firmly into the prepared pan, smoothing it into an even layer. I freeze the crust for 30–60 minutes so it won’t puff too much while baking.

I preheat the oven to 325°F. Once the crust is chilled, I bake it for about 30 minutes, or until the edges are lightly golden. I remove the pan from the oven and increase the heat to 350°F.

I spread the pear jam evenly over the warm crust, then sprinkle the reserved dough and chopped walnuts over the top. I return the pan to the oven and bake for another 25–30 minutes, or until the crumble is lightly browned.

Once baked, I let the bars cool completely in the pan. When fully cooled, I lift them out using the sling and cut them into neat squares.

Servings and Timing

This recipe makes about 12–16 bars, depending on how large I cut them.
Timing:
– 15 minutes prep
– 30–60 minutes chilling
– 30 minutes baking (crust)
– 25–30 minutes baking (topping)
Total: about 1 hour 30 minutes to 1 hour 45 minutes, plus cooling time.

Variations

Sometimes I swap pear jam for apple, fig, apricot, or berry preserves. I also enjoy adding a pinch of cardamom for a deeper fall flavor. If I want extra texture, I mix a couple tablespoons of oats into the crumble portion. Pecans work beautifully in place of walnuts, and a drizzle of powdered sugar glaze turns these into more of a dessert-style bar.

Storage/Reheating

I store the bars in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They freeze well, so I often wrap individual bars and thaw them as needed. If I want to refresh them, I warm a bar in a 300°F oven for 5 minutes.

FAQs

Can I use homemade pear jam?

Yes, and it makes the bars even more special.

Can I substitute another fruit?

Yes, any jam or fruit spread works well.

Why freeze the crust?

It helps the crust stay flat and prevents puffing.

Can I use salted butter?

Yes, I reduce the added salt slightly.

Can I make these nut-free?

Yes, I simply omit the walnuts.

Why reserve some of the dough?

It becomes the crumble topping.

Can I double the recipe?

Yes, I use a standard half-sheet pan.

Can I make them gluten-free?

A 1:1 gluten-free flour blend works nicely.

How do I cut clean bars?

I cool the bars fully and use a sharp knife wiped between cuts.

Are the bars sturdy enough for gifting?

Yes, they hold their shape very well.

Conclusion

These Walnut Pear Shortbread Crumble Bars are one of my favorite easy bakes: buttery, fruity, warmly spiced, and wonderfully crisp around the edges. They come together effortlessly, slice beautifully, and bring all the cozy autumn flavors I love. Whether I make them for sharing or simply for enjoying with tea, they always disappear quickly.