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July 31, 2015

Raspberry Crumble Bars

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

Raspberry Crumble Bars

From magazines to Instagram, all I see lately are pictures of pie.

It seems like just about everybody is celebrating the fruit surplus by making from-scratch dough in hopes of the perfect crust.

While I do like a slice now and then, our family is not big on pie. I only make one if we are going to a gathering with a crowd.

Last weekend I was craving a classic fruity summer dessert.

Pie would have been perfect, but I knew I would end up consuming the bulk of it myself.

I decided to bake raspberry crumble bars with a chewy base and crumbly top thanks to cornmeal.

I even froze most of the bars, so we could enjoy them at our own pace.

Raspberry Crumble Bars
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Raspberry Crumble Bars

Raspberry Crumble Bars

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 50-55 minutes
  • Yield: 16 bars 1x

The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.

Ingredients

  • 3/4 cup almonds
  • 1/2 cup yellow cornmeal
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, melted
  • 12 ounces fresh raspberries

Instructions

  1. Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment leaving a 1-inch overhang on 2 sides.
  2. Pulse the almonds into a food processor until finely ground. (You should have about 1 cup.) In a large bowl, combine the ground almonds, cornmeal, flour, sugar and salt. Stir in the butter.
  3. Press two-thirds of the dough into the bottom of the prepared pan to form a crust. Place the raspberries on top in a single layer and sprinkle with the remaining dough.
  4. Bake for 35-40 minutes until the top is golden brown. Cool completely before removing from the pan and cutting into 16 squares.
  5. Store in an airtight container. Bars can be frozen up to 1 month.

Notes

Adapted from Everyday Food April 2011

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