Strawberry Cornmeal Crumble Bars

I had some strawberries that looked like they weren't going to last much longer, so I thought I'd make a fun snack. And these are fun. And surprisingly filling. I think I could probably cut the output from 9 bars to 12 bars.

The only change I made was that I substituted strawberries for the raspberries the original recipe calls for.

Strawberry Cornmeal Crumble Bars
A variation on this recipe from Martha Stewart



3/4 cup natural almonds
1/2 cup yellow cornmeal
2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, melted
1 1/2 cups strawberries, hulled and sliced

Preheat oven to 350°F. 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 the dough into dish. Scatter strawberries over top and crumble remaining dough over strawberries. Bake until top is golden brown, 35 to 40 minutes. Let cool in dish on a wire rack before cutting into 9 (or 12) bars.