Recipes

[LoLa]

Raspberry Cornmeal Crumble Bars
(recipe source: AChicaBakes.com & MarthaStewart.com)

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).