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one last hurrah

August 28, 2012


If you’re like me, this weekend means it’s time to get out the violins and play a long sad song because Labor Day signifies the un-official end of summer.  Oh, I know all about the beauty of fall with the leaves turning colors, and I even enjoy a crisp afternoon with a sweater on, but honestly, I’d trade it in a minute for year ’round 78-85 degrees.  I told Mike that I think in a former life I must have been suffocated or something because I have such a strong need for air, real air.  Walking, running, just sitting outside or driving with the windows down.  Air.  We don’t have a balcony where we live, but we have a beautiful roof top deck with views of the lake, and I’ve spent more evening and weekend hours up there than I can count.  There is nothing better than being outside on a warm summer evening.

If you’re still with me here, I’m sure you’re asking “What does all of that rambling have to do with anything?”  I digressed from my point of Labor Day.  It usually means picnics, a get together with friends and family, bbq’s and a last hurrah of summer.  You’ll need something to bring along and these are perfect.  Berries are plentiful and inexpensive at the farmers market right now and I’ll bet you have all of the other ingredients already in your pantry.  Take these along to your picnics and bbq’s this weekend, or just make them to enjoy while you sit outside.  They’re a nice change from brownies.

Raspberry Cornmeal Crumble Bars
adapted slightly from Martha Stewart

3/4 cup toasted almond slivers (unsalted)
1/2 cup yellow cornmeal
2 cups all-purpose flour
3/4 cup sugar
1/2 tsp salt
1 cup unsalted butter, melted
10 oz fresh or frozen raspberries

Preheat oven to 350 degrees and line an 8-inch square baking dish with parchment paper, leaving a one inch overhang on two sides.

Pulse almonds in a food processor until finely ground, but not paste.  Add them to a large bowl with the cornmeal, flour, sugar and salt and whisk together.  Add the melted butter and stir together until everything is evenly moistened.

Press about 2/3 of the dough into the bottom of the baking dish.  Scatter the raspberries over the top and crumble the remaining dough over the raspberries.  Bake until the top is golden, about 45-40 minutes.

Cool completely in the baking dish, on a wire rack then remove from the pan and cut.  If you cut them too early, the crust won’t hold together.

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3 Comments leave one →
  1. Krista permalink
    August 31, 2012 7:35 pm

    I have leftover ground hazelnuts.. Can I use those instead of almonds?

    • September 1, 2012 7:40 am

      I think hazelnuts would be perfect, and if you don’t have raspberries, use any fruit that you like.

      Maureen

  2. A Table in the Sun permalink
    August 29, 2012 9:24 am

    I like the addition of cornmeal to these tasty treats.

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