raspberry crumble bars

the goods:

3/4 cup natural almonds

1/2 cup yellow cornmeal

2 cups all-purpose flour

3/4 cup sugar

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, melted

10 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 food processor, pulse almonds until finely ground. 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 raspberries over top and crumble remaining dough over raspberries.

Bake until top is golden brown, 35 to 40 minutes.

Let cool in dish on wire rack before cutting into 9 bars.

peach crumble pie

the goods:

crust:

1 and 1/4 cups all-purpose flour, plus more for rolling

1/4 teaspoons salt

2 teaspoons granulated sugar

1/2 cup (1 stick) cold unsalted butter, cut into small pieces

filling:

3 pounds peaches, halved, pitted, and cut into 1/2-inch slices

2 tablespoons light-brown sugar

2 tablespoons all-purpose flour

crumble:

1/3 cup packed light-brown sugar

1/3 cup all-purpose flour

1/3 cup old-fashioned rolled oats

6 tablespoons cold unsalted butter, cut into small pieces

Make the crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).

Preheat oven to 375 degrees, Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges.

Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined.

Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.

Transfer peach filling to pie shell, then sprinkle crumble evenly over top.

Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour and 15 minutes.

Let cool on a wire rack 1 and 1/2 hours before serving.

citrus bars

the goods:

crust:

2 and 1/2 cups all-purpose flour, plus more for rolling

1 teaspoon sugar

1/2 teaspoon salt

1 cup (2 sticks) cold unsalted butter, cut into small pieces

1/4 cup to 1/2 cup ice water

filling:

1/2 cup fresh grapefruit juice (from 1 grapefruit)

2 tablespoons finely grated orange zest, plus 1/2 cup orange juice (from 1 orange)

2 tablespoons finely grated lemon zest, plus 1/2 cup lemon juice (from 3 lemons)

1 and 3/4 cups granulated sugar

5 large eggs, lightly beaten

confectioners' sugar, for dusting

Make crust: In a food processor, pulse flour, sugar, and salt until combined. Add butter and pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 1/4 cup ice water. Pulse just until dough is crumbly but holds together when squeezed (if necessary, add 1/4 cup more ice water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour.

Preheat oven to 375 degrees. On a lightly floured work surface, roll out dough to a 12-by-16-inch rectangle (patch any hols well). Place in a 10-by-14-by-1-inch rimmed jelly-roll pan with dough going up the sides; trim overhang. Prick dough all over with a fork and freeze until firm, 20 minutes. Line dough with parchment paper, leaving overhang on all sides. Fill with pie weights or dried beans. Bake until edges are dry, about 15 minutes. Remove parchment and weights; bake until bottom is dry and flaky, about 10 minutes.

Make filling:

In a medium bowl, whisk together citrus zests and juices, granulated sugar, and eggs until well combined.

Pour into crust and bake until custard is just set in center, about 15 minutes.

Let cool completely in pan on a wire rack, 1 hour. To serve. dust with confectioners' sugar and cut into squares. Keep refrigerated.