May 2011

About six months ago, a coworker’s wife made these shortbread-like crumb squares and  OMG, were they amazing!  (she used apricot preserve and pecans instead of raspberry preserve and walnuts, but I won’t fault her for that [j/k])

Ever wonder what heaven would taste like (if it had a taste)?  I found out when I had my first bite of these.  The buttery crumbles compliment so well with the tart raspberry preserve, walnuts and hints of cinnamon.  I’m drooling just thinking about it.

Sorry – I didn’t mean to gross you out.

My point is (yes, I do have a point!), these are amazing.  You should make them.

Make them now.

Your family, friends, and cat/dog will love you for it.  You will love you for it.  Do you think I’m kidding?  Well, I dare you to prove me wrong.

Also, they’re so easy to make.  So why say no?  Give in to this buttery and tart goodness, like I did.  Your life will be altered for the better.

Seriously though, in the last six months of having this recipe, I’ve made them 6 times .  I share, of course.  If I ate this all by myself, I would have ballooned up by now.  And, no one wants to see that.  Trust me.

Here’s what you need to make this heavenly goodness:  flour, butter, preserve (I like raspberry, but you can use any kind you want), walnut (or pecans), a dash of cinnamon, and some salt.  That’s it!

In a stand mixer (I use my handy KitchenAid Stand Mixer), mix flour, cold butter cubes, sugar, and salt together.  Start off on low speed until everything’s starting to blend and then increase speed to medium and mix until the dough comes together.   It should look like this:

In a foil-lined square baking pan, grease foil lightly with cooking/baking spray.  Reserve half of the dough for later.  Press the remaining dough evenly into the bottom of the pan.

Pour the raspberry preserve over the dough.

Spread the preserve evenly over the dough.

Now, here’s where the magic happens.  With the remaining dough, mix into it the cinnamon and walnut halves with your hands.

Crumble this cinnamon-walnut-dough mixture over the raspberry preserve in the pan.

Bake for about 50 mins – 1 hour.  The top layer should be a little golden brown and bubbling when it is taken out of the oven.

Okay, here’s the important part:  wait until this is completely cooled down before you cut them into squares and remove them from the pan.  I know the wait will be difficult, but trust me, this is a must!  If you don’t wait until everything’s cooled, it will fall apart on you.  They don’t call it crumb squares for nothing!

The wait will be worth it though.

Welcome to heaven on a plate.

Raspberry Walnut Shortbread Crumb Squares

Print this Recipe!

Makes 16 squares
Prep time:  15 minutes
Total cooking time:  1 hour, 15 minutes


  • 2 cups flour
  • 1 cup cold unsalted butter, cubed
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup raspberry preserve (or any flavor preserve you prefer)
  • 1/4 teaspoon cinnamon
  • 1/2 cup walnut (or pecan) halves


  1. Preheat oven to 325 degrees F (160 degrees C).
  2. Mix flour, butter, granulated sugar, and salt in the bowl of a stand mixer on low speed until just blended.
  3. Increase speed to medium and mix until dough is no longer crumbly and just comes together.
  4. Line a square baking pan with foil (both 8×8 and 9×9 works)
  5. Grease foil lightly with baking spray.
  6. Reserve one cup of dough (about half the dough).
  7. Press the remaining dough evenly into the bottom of the baking pan.
  8. Spread 1 cup of raspberry preserve over the dough.
  9. Mix the reserved one cup of dough with the cinnamon and walnut halves and crumble mixture over the preserve.
  10. Bake for about 50 minutes, or until golden brown and bubbling.
  11. Let cool completely (I’m serious).
  12. Enjoy!