The carefree appeal of the crumb bar never ceases to draw me in. There’s no pie crust to fuss over, and the portable squares are just what I want to box up for a picnic in the fresh spring grass. Depending on where you live, it may be a bit early for raspberries, but surely you can understand my eagerness to embrace the fruit.
Buttery crumbs envelop a deeply berry filling, essentially a quick “jam” made with fresh raspberries and a touch of Chambord. Brown butter infuses the crust and topping, making a fine match to the sweet-tart berries. Fortunately we have many months of berry love ahead!
- 5 Tbsp unsalted butter
- 1 2/3 cups flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 light brown sugar
- 1/4 cup sugar
- 1 large egg yolk
- 1 1/2 tsp Amaretto
- 1 1/2 cups raspberries
- 1/4 cup sugar
- 1 Tbsp water
- 2 tsp cornstarch
- 1 tsp Chambord
- Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
- Preheat oven to 350°F and line an 8-inch square baking dish with parchment paper. Whisk together flour, salt, and baking powder in a medium bowl. Beat solidified butter and sugars in a large mixer bowl at medium speed until light and fluffy; beat in egg yolk and Amaretto. Reduce speed to low and gradually add flour mixture until just combined; dough will resemble coarse meal. Reserve 1 cup dough for topping; use a sheet of parchment to press remaining dough evenly into bottom of prepared baking dish. Bake for 14 minutes, until lightly golden. Transfer to a wire rack to cool.
- For the filling, combine raspberries and sugar in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Whisk together water and cornstarch; add to berry mixture and continue cooking until thickened, 1 or 2 minutes. Remove mixture from heat and stir in Chambord. Let cool to room temperature.
- Use an offset spatula to spread filling over crust. Toss remaining dough with 2 teaspoons water to form large crumbs; sprinkle over filling. Bake until top is golden, about 14 to 15 minutes. Cool completely in baking dish on a rack; cut into bars with a sharp knife.
Taste your raspberries before using; you may need a little more or less sugar, depending on flavor.
- Calories: 165