If you have never made a savoury crumble before then you must – it is as comforting as a macaroni cheese and as delicious as a lasagne, but perhaps a little less indulgent!
Again, like my Asian Abundance Bowl recipe, you can play with the fillings that you choose to use. Sauteéd courgette and spinach would be delicious while I think something like sweet potato and tomato would work really well too. This is a kind of ‘use up what is in the fridge’ recipe. Do note though that pre-roasting any root veg before adding it to the crumble would probably be best.
If you are a vegetarian, then a savoury crumble is just the ticket as it is – perhaps with a little green salad on the side. For non-vegetarians, savoury crumble also works brilliantly as a side to something like pork tenderloin with a delicious creamy mustard sauce.
Being easily re-heatable, and actually quite nice cold, its good to make a big batch as it makes for a great lunch to grab from the fridge.
Have a go!
- ½ a red onion, finely sliced
- 2 cloves of garlic, finely sliced
- 2tbsp of olive oil
- ¼ tsp salt
- 200g brown field mushrooms, roughly chopped
- 400g cherry tomatoes, halved
- 50g kale, roughly chopped
- 10g tarragon, roughly chopped
- 3tbsp water
- 250g jumbo porridge oats (gluten free if necessary)
- 50g spelt or gluten free flour
- 100g butter, cut into small cubes
- 50g pecorino or Parmesan cheese, grated
- ½ tsp. salt
- Very generous twist of black pepper
- Pre-heat the oven to 180°C
- Start by chopping the red onions and garlic and placing them in a pan with 1tbsp of the olive oil. Set over a medium head and sauté for 2-3 minutes. Add the second 1tbsp of olive oil, salt and the mushrooms and continue to sauté for another 4-5 minutes until the mushrooms are starting to turn a lovely golden brown.
- Remove the mushrooms from the heat while you chop the tomatoes before adding them to the tomatoes to the pan with the mushrooms along with the kale, tarragon and water. Stir together and then transfer the mixture to a casserole dish approx.
- Meanwhile, prepare the crumble. Put all of the ingredients into a bowl and rub the ingredients together with your fingertips until everything is completely incorporated.
- Pour the crumble over the top of the tomato and mushroom mixture and gently press down until the whole top is evenly covered.
- Bake in the oven for 30-40 minute until the top is just beginning to turn golden brown. Serve warm with a fresh green salad or as a side to griddled fish.
If you are a fan of pepper then I would suggest adding as much as you dare to the crumble topping. I tend to add a very generous twist or 6 as I love that slightly spicy, savoury element that it brings.