Moreish Savoury Crumble

 
  • Moreish savoury crumble recipe
  • Moreish savoury crumble recipe ingredients
  • 10-30 minutes to prepare
  • Under 10 minutes to cook
  • 6 small or 4 large portions
  • Can be frozen
  • How to make

Filling

1 parsnip
4 small carrots (or 2 large)
300g butternut squash
1 large leek (or 2 small)
400mls hot vegetable stock (ideally homemade with no added salt, or a low salt alternative)
Small bunch of chopped fresh thyme
50g parmesan cheese or vegetarian equivalent
250mls single cream
100g feta

Crumble

100g unsalted butter
200g plain wholemeal flour
50g oats
50g parmesan cheese or vegetarian equivalent
Optional - sunflower, pumpkin or sesame seeds

Step 1

Pre-heat your oven to 200°C / 180°C / Gas Mark 6.  Peel the parsnip, carrots and squash, then dice. Finely chop the leek

Step 2

Bring the stock to the boil in a large pan, then add the chopped root veg (not the leek). Reduce to a rapid simmer and cook for approx. 10 minutes until tender.  Add the leek for an extra 5 minutes with a lid on, then remove from the heat

Step 3

Meanwhile make the crumble topping. Cut the butter into cubes then rub into the flour with your finger tips until you get a breadcrumb like texture.  Mix in the oats and grate in the parmesan, then set aside

Step 4 

Pour the cooked vegetables into an oven proof dish, discarding any remaining excess cooking stock.  Chop the thyme and grate the parmesan, then stir into the vegetables with the cream. Crumble the feta and evenly distribute over the dish

Step 5

Finally top with the crumble and add the seeds on top if using. You can finely chop the seeds if you like, especially if for younger babies

Step 6

Bake for approx. 20 – 25 minutes until the crumble is golden, then allow to cool before serving

Contains

  • Gluten ingredients
  • Wheat
  • Dairy ingredients

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Recipe notes 

Serve warm with some fresh greens or salad. Or you could serve as a side dish with some fish or meat.  Mash or blend down for younger babies.

You can make this in advance and reheat the whole dish.  If reheating bake for at least 30 minutes, or until it is piping hot in the centre. If cooking for longer, prevent the crumble from burning by covering with foil. The crumble topping takes about 20 minutes to cook.

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