These hit the spot, not too sweet and just enough tartness from the raspberries. The ground almonds in the crumble give just a hint of nutty flavor and combined with the cornmeal they have a really nice texture. Of course the crumble part was my favorite and I had to fight the husband for the corners!
3/4 cup natural (raw) almonds
1/2 cup yellow cornmeal
2 cups all-purpose flour
3/4 cup sugar (I only used a 1/2 cup)
1/2 teaspoon coarse salt (kosher)
1 cup (2 sticks) unsalted butter, melted
10 ounces frozen raspberries (or fresh)
- Preheat oven to 350 then line a 8inch square baking dish with parchment paper, leaving a 1 inch overhang on two sides.
- In a food processor pulse almonds until finely ground. In a large bowl combine the almonds, cornmeal, flour, sugar, and salt. Add melted butter and stir until dry ingredients are moist.
- Press about two thirds of the crumble into the bottom of the baking dish. Scatter berries on top and then add the remaining crumble over raspberries.
- Bake until golden brown on top, about 35 to 40 minutes. Let cool and enjoy.