Raspberry Cornmeal Crumble Bars

By OralW

Ingredients

• 3/4 cup natural almonds
• 1/2 cup yellow cornmeal
• 2 cups all-purpose flour
• 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

1. Preheat oven to 350 degrees. Line an 8" square baking dish with parchment paper, leaving a 1" overhang on two sides.
2. In a food processor, pulse almonds until finely ground (you should have about 1 cup).
3. In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt.
4. Add butter and stir until dry ingredients are evenly moistened.
5. Press about 2/3 the dough into dish. Scatter raspberries over top and crumble remaining dough over raspberries. Bake until top is golden, 35 to 40 minutes.
6. Let cool in dish on a wire rack before cutting into 9 bars. (Store, tightly wrapped in plastic, at room temperature, up to 3 days.)