Raspberry Cornmeal Crumble Bars
Feel free to swap fresh berries for frozen, if that's what you have on hand. These are even better dressed up with vanilla ice cream or lightly sweetened whipped cream.
- 3/4 cup natural almonds
- 1/2 cup yellow cornmeal
- 2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1/2 teaspoon coarse salt
- 1 cup (2 sticks) unsalted butter, melted
- 10 ounces frozen raspberries
Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides. In a food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly moistened. Press about two-thirds the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 bars.