Preheat oven to 350
Line 8" square baking dish with parchment, leaving an overhang on two sides
Pulse almonds in mini-prep processor until finely ground
In a large bowl, whisk together ground almonds, cornmeal, flour, sugar and salt.
Add melted butter to combined dry ingredients and combine until it forms a crumbly dough
Press two-thirds of the dough into bottom on lined baking dish.
Scatter raspberries evenly on top
Crumble remaining dough over raspberries
Bake about 35-40 minutes until crumble is golden brown
Cool slightly, removed from dish and cut into six slices. Serve with a scoop vanilla ice cream or dollop of whipped cream
