Raspberry Gratin

Fruit Mixture:
4 cups fresh or frozen (do not thaw) raspberries
1 tablespoon granulated sugar
1 tablespoon kirsch (optional)
1 pinch salt

Topping :
3 slices sandwich bread, torn into quarters
2 tablespoons unsalted butter, softened
1/4 cup lightly packed light or dark brown sugar
1 pinch cinnamon

Adjust oven rack to lower-middle position and heat oven to 400 degrees F.

Toss fruit gently with sugar, kirsch (if using), and salt in medium nonreactive bowl and transfer to 9-inch glass or ceramic pie pan.

Pulse bread, butter, sugar, and cinnamon in bowl of food processor fitted with steel blade until mixture resembles coarse crumbs, about ten 1-second pulses. Sprinkle crumbs evenly over fruit and bake until crumbs are deep golden brown and fruit is hot, 15 to 20 minutes. Cool on wire rack 5 minutes and serve.