July 31, 2015
The sweet topping for these raspberry crumble bars is a nutty and crunchy combination of almonds, cornmeal, flour, sugar and butter.
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.
Adapted from Everyday Food April 2011
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