From the Chef: Mixed Berry Crumble


Written by Mark Marques

In this week’s From the Chef, I am presenting a recipe for a dessert that is both fun to make and tasty. 

Fruit Filling

  • 4 Cups Frozen Mixed Berries (Blueberries, Blackberries, Raspberries)
  • ½ cup Sugar
  • ¼ Cup Bourbon (Can be Omitted – substitute 2 teaspoons Vanilla Extract)
  • 2 Teaspoon Pumpkin Pie Spice
  • ½ Stick Butter
  • 1 Tablespoon Dry Tapioca

Crumble Topping

  • 1 Cup Flour
  • 1 Cup Brown Sugar
  • 1 Stick Butter Melted


Pre-heat the oven to 350 degrees. In a medium sauce pan over medium heat, place all fruit filling ingredients into the pan and bring to a boil, stirring occasionally.

Immediately remove from heat once it is at a boil. Pour into a quart casserole dish or deep dish baking pan and set aside.

In a medium bowl, combine flour and brown sugar, mix thoroughly. Add melted butter and mix until all combined and moistened. Grab some and squeeze together to form clumps about the size of walnuts.

Sprinkle the crumbs on top of fruit mixture. Some make sink, but that is fine.

Place in oven on a baking sheet or sheets of foil in case it boils over during baking. Bake for 50 minutes.

Remove from oven and let cool for at least one hour prior to serving.

Serve with Vanilla Ice Cream or Whipped Cream.


Mark Marques is a graduate of the New York Restaurant School in New York City. He graduated with Top Honors. Mark has several years of experience in the Restaurant industry starting when he was kid working at his parent’s Italian Restaurant, Ducci’s, in Colorado. After serving in the US Navy, Mark attended culinary school and went onto work in some of the busiest eateries in the New York City, including in the Lincoln Building, the Empire State Building, Times Square,  the South Street Seaport and Pier 17. Mark has also run restaurants for Club Med as well in his current city of Las Vegas.  Please feel free to contact Mark at this newspaper with any questions concerning food, liquor, beer, wines, and cooking tips.


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