These raspberry crumble bars get a grown-up glow-up with a touch of Chambord in the glaze—it’s a subtle twist that makes a big difference!

Raspberry Chambord Bar with fresh raspberries.

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. Definitely time to bake up some pretty raspberry Chambord bars!

raspberry Chambord bar with pink glaze in a jar.

I picked up a couple of packs of fresh raspberries the other day and I designed these raspberry Chambord bars to showcase them. I love Chambord (a French black raspberry liqueur made from a blend of raspberries, blackberries, Cognac, vanilla, citrus peel, honey, and herbs.) It’s rich, sweet, and fruity with a deep berry flavor and a hint of warmth from the brandy. It enhances the fresh raspberries beautifully.

Raspberry Chambord Bar on a wooden table.

These raspberry Chambord 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 bars

Raspberry Chambord Bars

4 from 8 votes

Juicy raspberries and a hint of berry liqueur take these buttery Raspberry Chambord Bars bars from easy to unforgettable.

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Prep Time:15

Cook Time:45

Total Time:1

Servings: 9 servings

Equipment

9×9 square baking pan you can also use a round pan

Ingredients

for the filling

12 oz basket of raspberries
1 Tbsp Chambord raspberry liquor
1 Tbsp lemon juice
1 Tbsp cornstarch

for the crust

1 cup unsalted butter, at room temperature
2/3 cup sugar
1/2 tsp salt
1 tsp vanilla
2 cups all purpose flour

for the glaze

1/2 cup confectioner’s sugar
1 – 2 Tbsp Chambord

Instructions

Set the oven to 350F
Grease a 9×9 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)

Notes

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.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: baking, berries, dessert, raspberry, shortbread, summer

Nutrition

Calories: 399 kcal · Carbohydrates: 49 g · Protein: 4 g · Fat: 21 g · Saturated Fat: 13 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 54 mg · Sodium: 133 mg · Potassium: 96 mg · Fiber: 3 g · Sugar: 24 g · Vitamin A: 643 IU · Vitamin C: 11 mg · Calcium: 20 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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4 from 8 votes (8 ratings without comment)