Raspberry Cornmeal Crumble Bars

By cheeserohan

Ingredients

• 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

Details

Servings 9

Preparation

Step 1

Preheat oven to 350F. 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 of 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 cook in dish on a wire rack before cutting into 9 bars. (Store, tightly wrapped in plastic, at room temperature, up to 3 days.)