Preheat the oven to 350°F.
Grease a baking pan to bake a 8×8 inches square, and cover with a baking sheet.
Rinse the raspberries and drain well. Mix with the lemon juice, Chambord liqueur, and cornstarch, gently mashing some of the raspberries in the process. Set aside.
Whip the butter, sugar, and salt in a blender at medium speed until smooth and spongy, around 5 minutes. Add the vanilla and then the flour. Blend until the mixture has a sandy texture and there is no dry flour.
Put 3/4 of the dough on the bottom of the baking pan, and press it gently with your fingers, making sure the bottom is completely covered.
Spread the raspberries and juice evenly on top of the dough layer. Shred the remaining dough with your fingers over the top of the raspberries.
Bake for 45 minutes or until slightly brown on the top.
Cut the crumble into squares, forming bars, and cool down until firm enough to be lifted with the baking sheet. Finish cooling on a baking rack.
Prepare the glaze by mixing the sugar and Chambord liqueur, then spray on the top of the bars, cut, eat, and enjoy.