Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Raspberry Cornmeal Crumble Bars 3.7 (49) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 45 mins Yield: 9 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. Ingredients ¾ cup natural almonds ½ cup yellow cornmeal 2 cups all-purpose flour (spooned and leveled) ¾ cup sugar ½ teaspoon coarse salt 1 cup (2 sticks) unsalted butter, melted 10 ounces frozen raspberries Directions Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on 2 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. Print