I’m keeping this post short and sweet mostly because I don’t want you to miss out on making this treat for yourselves.
Few things are easier than making bar desserts, which makes me a huge fan of them. Once you mix up your batter, simply dump it into a pan, bake, slice and serve. These Coconut Pecan Chocolate Chunk Bars are my favorite. But now these Raspberry Cornmeal Crumble Bars are giving them some fierce competition.
The original recipe called for whole almonds ground up in the food processor. But I opted for Bob’s Mill Almond Meal/Flour instead, which not only eliminated an extra step but left less dirty dishes. And although fresh raspberries would work great in this recipe, I used frozen (which are also cheaper). I combined all the ingredients, except for the raspberries with a fork. Then pressed two-thirds of the them into a square pan, topped that with the frozen raspberries and then crumbled what was left on top. When you prepare your pan to make these, spray it with non-stick cooking spray, then line it with parchment paper and let the parchment hang over two side of the pan. That way, once cooled, you have two handles that will help you lift out the whole thing at once.
The result is the bomb diggity (did I spell that right?)! The raspberries get a little jammy and extra sweet and the crumble gives them a nice, crunchy bite for the perfect little treat.
So don’t miss out and make these for yourself.
Raspberry Cornmeal Crumble Bars
1 cup almond flour
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
12 ounces frozen raspberries
Preheat oven to 350 degrees. Line an 8-inch square baking dish with parchment paper, leaving a 1-inch overhang on two sides.
In a large bowl, whisk together almond flour, cornmeal, flour, sugar, and salt. Add butter and stir until dry ingredients are evenly combined and moistened.
Using your fingers, press about two-thirds the dough into the prepared dish. Scatter raspberries evenly 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 (or 16 mini bars).