Raspberry Chambord Squares ~ fresh juicy raspberries are baked right into a buttery shortbread crumble crust and then topped with a Chambord laced glaze ~ the liqueur gives this simple dessert an elegant flavor!
There’s no doubt about it, spring is nudging its way into our life lately, but then again, Los Angeles is in a kind of perpetual spring, so it doesn’t have the same meaning here as it does for some of you in other parts of the country. You might be seeing the tops of little crocuses peeking out from under a thin layer of snow, but we have entire boulevards bursting out in neon pink flowering trees.
I got into the spring spirit and picked up a couple of packs of fresh raspberries the other day and I designed these Raspberry Chambord Squares to showcase them. I love Chambord because it has a true raspberry flavor, and it enhances the fresh raspberries beautifully.
These crumb bars have become a signature dessert here on the blog. I’ve made tons of them and they’ve all turned out incredibly well. Each one has its own personality and flavor profile distinct from the others. I’ve been making them with whatever happens to be in season, and they lend themselves well to all sorts of fruit and non-fruit fillings. Because I don’t cook the raspberries, or add any sugar to this filling, these bars they have a vivid, fresh fruit flavor.
Some of my other favorite crumble squares ~
- JACK DANIEL’S PEACH PIE SQUARES
- WHOLE WHEAT & OATMEAL MARMALADE BARS
- NUTELLA S’MORES BARS
- MEYER LEMON MACADEMIA CRUMBLE SQURES
- 2 6 oz baskets of raspberries
- 1 Tbsp Chambord raspberry liquor
- 1 Tbsp lemon juice
- 1 Tbsp cornstarch
- 2 sticks (1 cup) unsalted butter, at room temperature
- 2/3 cup sugar
- 1/2 tsp salt
- 1 tsp vanilla
- 2 cups all purpose flour
- 1/2 cup confectioner's sugar
- 1 - 2 Tbsp Chambord
- Set the oven to 350F
- Grease a 9x9 square baking pan. I like to line it with parchment paper with overlapping ends so I can lift it out after it bakes for even cutting.
- Rinse the raspberries and shake off all the excess water. Toss them gently with the cornstarch, lemon juice and Chambord. Set aside.
- Cream the soft butter, sugar, and salt until well blended. Add in the vanilla, and then the flour. Blend until the mixture has a crumbly texture, and there is no dry flour remaining.
- Pat 2/3 of the dough into the bottom of the pan, using your fingers. It doesn't have to be perfect, just make sure to cover all of the bottom of the pan.
- Spread the raspberries and any juice evenly across the layer of dough. Crumble the remaining dough between your fingers and lay on top of the raspberries. There will be raspberries showing through, that's fine.
- Bake for about 45 minutes until lightly golden on top.
- Cool the squares in the pan until firm enough to lift out using the parchment paper as a sling. Finish cooling on a rack.
- Make the glaze by mixing the sugar, Chambord, and a little water, if necessary to form a glaze. Use more or less Chambord to taste. Drizzle the glaze lightly over the squares only when they have completely cooled. (They taste great without the glaze, too)
Make it your own ~
- I think these raspberry bars would also be nice with a little almond extract or Amaretto in the glaze in place of the Chambord.
- If you can’t locate fresh raspberries, try a good quality raspberry jam.