Raspberry Cornmeal Crumble Bars
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
Ingredients:
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 raspberriesDirections:
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).
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Rosa — August 29, 2011 @ 1:37 am
Gorgeous bars! What a delicious combination.
Cheers,
Rosa
Gloria — August 29, 2011 @ 1:43 am
I am a huge fan of crumble bars and yours look delicious! I love how easy they are to make and how easy they are to eat!
Joanne — August 29, 2011 @ 7:32 am
Oy. Now I have TWO of your bar desserts to make! This is the story of how Joanne became short, FAT and sweet. And was entirely happy doing so.
A Plum By Any Other Name — August 29, 2011 @ 7:42 am
Oh goodness, these bars look lovely. I don’t know why I don’t make more dessert bars. But this is a nice reminder as to why I should. No diggity, no doubt.
CookiePie — August 29, 2011 @ 9:19 am
Wow – beautiful, and they sound so delicious!!!
Paris Pastry — August 29, 2011 @ 9:30 am
Yum! I’m so craving for something sweet now! I’m not the biggest cornmeal-fan so I’d probably substitute with whole wheat flour.
Xiaolu @ 6 Bittersweets — August 29, 2011 @ 10:11 am
This looks so so yummy! I’ve made something similar before but with just plain flour and not cornmeal. I LOVE the crunch of cornmeal in baked goods, so this is a MUST-try
vanillasugarblog — August 29, 2011 @ 10:13 am
oh wow.
man those came out perfect.
nice job chica.
Monique — August 29, 2011 @ 10:36 am
those look amazing!
Emme @Food Samba — August 29, 2011 @ 12:54 pm
They look delicious! Yumm!
Megan — August 29, 2011 @ 9:03 pm
I made something similar a while ago with a granola topping. The cornmeal sounds so interesting.
Becki (Becki's Whole Life) — August 29, 2011 @ 11:00 pm
I love that this uses cornmeal and almond flour – what great flavors! These look and sound amazing:-)
Katrina — August 30, 2011 @ 1:26 am
Mmm, those look really good. Love the idea of using cornmeal.
donna — August 31, 2011 @ 9:14 am
These look scrumptious!!!
Amanda Ramos — August 31, 2011 @ 11:01 am
Hmmm, I want some, I’m gonna have to make a trip to Brooklyn this weekend! what you making me sis?
Brian @ A Thought For Food — September 1, 2011 @ 2:02 pm
I love any kind of crumble bar… i’ve done a similar one with strawberries, but this just looks like it’s bursting with wonderful berry flavor!
Ana Sofia — September 1, 2011 @ 4:37 pm
I probably shouldn’t have checked this site at the end of the day when I’m 65 minutes from home with no hope of a crumble bar in my soon enough future. This looks delicious!
Wendy — September 2, 2011 @ 12:54 pm
So when that says “all purpose”, is that an all purpose GF flour mix, or just all purpose flour, in general?
Jen @ Savory Simple — September 2, 2011 @ 11:35 pm
These sound so amazing! Gorgeous photos.
Abby — September 3, 2011 @ 4:32 pm
I’ve made a similar version of these bars, but I used cranberries. They are AWESOME. Raspberries are so girly – making them this way would be perfect for my book-club ladies.
Andrea — September 6, 2011 @ 4:40 pm
These really do look wonderful. Can you believe that I don’t have an oven this year? Bookmarking for a trip home in December!
Tracy — January 25, 2012 @ 5:04 pm
These look so lovely, and I love that there is cornmeal in the “crumble!”