My daughter gave me a subscription for Everyday Food Magazine, and I love it! This month had several really yummy looking bar cookie recipes. This one stood out to me and I tried it yesterday and my husband and I both LOVED it! It is not too sweet and has a fresh taste from the raspberries. I know it is one I will be making often.
Pulse the natural almonds in the food processor until finely ground.
This is what the bars look like before they go in the oven. The parchment paper is optional, but sure makes it easy to lift the entire thing out and cut into bars! Neat little trick.
Raspberry Cornmeal Crumble Bars
from Everyday Food Magazine
3/4 c natural almonds (I always have raw almonds on hand to snack on - yummy!)
1/2 c yellow cornmeal
2 c all-purpose flour
3/4 c sugar
1/2 tsp coarse salt
1 c (2 sticks) unsalted butter, melted (I used regular salted butter)
10 oz 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 food processor, pulse almonds until finely ground (you should have about 1 cup). In a large bowl, whisk together ground almonds, cornmeal, flour, sugar, and salt. add butter and stir until dry ingredients are evenly moistened. Press about two-thirds of the dough into dish. Scatter frozen raspberries over top and crumble remaining dough over raspberries. Bake until top is golden brown, 35-40 minutes. Let cool in dish on a wire rack before cutting into 9 bars. (Store, lightly wrapped in plastic, at room temperature, up to 3 days.)
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