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!
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!
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.
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
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Raspberry Chambord Bars
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.
these are beautiful bars. i love the colors!
Absolutely divine, Sue. I still have some frozen raspberries waiting to be used…might just turn them into these gorgeous bars.
Sue, all of your crumb bars look delightful but I think that I am partial to the ones with peaches – they remind me of the very popular Streusel cake that we enjoy so much around here – amazing photography and such a delightful blog! Thank you also for stopping by my blog – this way I got a chance “to find” your wonderful blog. Looking forward to your upcoming posts- but in the meantime, I shall look at some fo your recent posts.
Have a lovely Sunday!
I just made raspberry Chambord brownies, so I know how terrific this combo is! Gorgeous bars!
I love Chambord, these bars look so light and spring-like!
These bars sound like the best excuse ever to go get a bottle of Chambord. 🙂 I always have a hard time not just eating raspberries right out of the container, but I’d exert a little willpower for these!
Awesome, Sue! Love the other combos you’ve made too. Think I’ll have to try it with my beloved rhubarb!
Rhubarb is high on my list for the next version!
My son-in-law has Chambord..Yay..
Geesh those Nutella squares too Sue..well..all of them!
These are calling my name all the way to North Carolina! I love all fruit but raspberries are at the top of the list. Add crumbles and Chambord and I’m in heaven – amazing Sue! (I love the photo with the drizzle, so cool)
Thanks Chris — I’m not such a fan of raw raspberries, for some reason, but when they cook down like this they get so much more flavor — then add the Chambord and wow!
Chambord is the best! Beautiful!