Blueberry Cornmeal Crumb SquaresThis is one of the most wonderful healthy snack recipes I've ever tried - a layer of fresh blueberries between a cornmeal-and-almond crust and crunchy crumbs. It is versatile too - you can use whatever fresh fruit is in season (raspberries, strawberries, peaches, plums, or even apples). Always remember to add the cornstarch - it 'jells' the filling and keeps the bars from getting soggy.
Filling Ingredients: Preheat the oven to 350°F (180°C). Line a 9x13 inch baking pan with heavy-duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan on all sides. To make the filling: Combine the blueberries, sugar, lemon zest and cornstarch in a medium mixing bowl. Let the mixture stand, stirring once or twice, until the sugar is dissolved. To make the crust and crumb: Grind the almonds coarsely in a food processor. Be careful not to overprocess, or the almonds will release their oil. Add the cornmeal, flour, sugar, and salt and pulse once or twice to combine. Add the melted butter and pulse once or twice until all the ingredients are moistened. Sprinkle half of the mixture across the bottom of the prepared baking pan and press it with your fingertips into an even layer. Place the other half of the mixture in the freezer for 5 minutes. Spead the filling evenly across the crust. Scatter the remaining crumb mixture over the blueberries, making pea-size crumbs with your fingers as you do so. Bake until the berries are bubbling and the top is golden, 45 to 50 minutes. Let the pan cool completely on a wire rack. To remove the squares out of the pan, grasp the overhanging foil on either side of the pan, and lift out the bars. Place them on a cutting board. Cut them into 16 squares. This picnic snack is best the day it's made, but you can make it ahead of your picnic day and it will keep for 2-3 days in an airtight container.
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