CRUST

• 2 cups (4 sticks) unsalted butter, melted
• 4 cups all-purpose flour
  FILLING
  
• 1 1/4 cups raspberry preserves (beaten smooth with a mixer or a spoon)
  TOPPING
  
• 4 1/2 cups all-purpose flour
• 3 cups unpacked light brown sugar
• 2 cups (4 sticks) unsalted butter, softened, cut into small pieces

Step 1
Preheat oven to 350 degrees. To make the crust: In a large bowl, combine the butter with the flour until you get a doughlike consistency. Spread crust evenly into an ungreased 12- by 18-inch jelly roll pan. Use a large piece of waxed paper to firmly and evenly press down crust. Bake the crust for 15 minutes. Remove from oven and let cool completely, 30 to 40 minutes.

Step 2
While the crust is cooling, prepare the topping: Mix the flour and the brown sugar. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. When the crust is cool, gently and evenly spread the raspberry preserves over the crust, leaving a 1/4-inch edge all around. Sprinkle crumbs generously over the preserves (it will seem like more than you think you need).

Step 3
Bake for an additional 15-18 minutes until golden brown. Allow to cool to room temperature, or overnight, before cutting and serving.

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