Vegetable crumble

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Recipe sent in by Abigail

★ ★ ★ ★ ★ 4 ratings Rate this recipe

Delicious vegetable crumble recipe, perfect for filling hungry tums...

Prep Time 15 mins
Cook Time 1 hr
Serves 4
Difficulty Level Medium

Preparation

Print this recipe

Total Time 1 hr 15 mins
Preparation Time 15 mins
Cooking Time 1 hr

Ingredients
Method

For the crumble topping

100g butter (or margarine)
175g wholemeal flour
100g cheddar cheese, grated
50g mixed nuts (use more seeds if you don't like nuts), chopped
2 tbsp seeds

For the filling

675g mixed root vegetables (parsnip, swede, turnip, potato, carrot etc)
1 onion (large)
garlic (2x cloves), crushed
50g butter (or margarine)
25g wholemeal flour
225g tinned tomatoes
275ml vegetable stock
150ml milk
3 tbsp fresh parsley, chopped
black pepper (to taste)

Rub the butter into the flour until the mixture resembles fine crumbs (or whizz together in a food processor)
Add the cheese, nuts and seeds and set aside
Chop the vegetables into small cubes
Melt the butter in a large saucepan and saute the onion until transparent
Add the prepared vegetables and cook over a gentle heat, stirring occasionally for 10 minutes
Stir in the flour and cook for a minute, then add the remaining ingredients
Bring to the boil, reduce the heat,cover and simmer for about 15 minutes, until the vegetables are just tender
Transfer to an ovenproof dish
Press the crumble topping over the vegetables and bake in the oven at 190'C/Gas mark 5 for about 1/2 hour, until golden

You will need

Large saucepan - We know this one is on the pricey side but it's SO worth it. Made from sturdy stainless steal and designed with a fully encapsulated aluminium base, it also features convenient 'stay cool' knobs and handles. Get it at Amazon for £40.

Ovenproof dish - This white Mason Cash stoneware is ideal for baking and roasting as it's durable and resistant to heat and breakage. You can find it at Amazon for £12.86.

Tips

It takes a little time to prepare the first time you make it, but if you make a large batch in a big dish, you can freeze it in portions and is scrumdiddlyumptious when heated up again in the microwave (you can heat it straight from frozen – perfect for busy mid-week dinners). It's also yummy with baked beans!

Mild Cheddar won't give a very cheesy flavour – we recommend mature Cheddar for the best taste. And for a even cheesier finish, sprinkle some Parmesan cheese on top just before it goes into the oven.

Remember that kids under five should never have large chunks of nuts, as they can be a choking hazard.

Variations

You can use absolutely any vegetables you want in this delicious crumble. Look for what's in season to find the cheapest buys and the best, freshest taste! Options include: mushrooms, peppers, courgettes , broccoli, cabbage, pumpkin, sweet potato, aubergine... just use whatever you have to hand (perfect for using up leftovers!)

You can also bulk this dish up even further by adding in some cooked pasta for a delicious vegatable pasta bake.

Love a bit of crunch? Try adding some oats into the topping!

Reviews

★ ★ ★ ★ ★ 4 ratings Rate this recipe

Polly L(45)

★ ★ ★ ★ ★ 5

This is really easy and the cheesy topping makes it tasty enough that the kids will actually eat some veg! I sometimes add a bit of mozzarella in with the veg to give it a great gooey texture.

on 21/4/20
Guest

★ ★ ★ ★ ★ 4

Love this as doesn't take to long and you can batch cook it. We're not fans of strong cheese so Substituted the strong chedda for Mozzarella

on 26/2/15
Guest

★ ★ ★ ★ ★ 5

This is nice...although we changed the name of it to gruffalo crumble to make it more appealing to the little ones.

on 26/1/15
Hannah C(409)

★ ★ ★ ★ ★ 5

My dad has been making this since the 80s its awesome!

on 21/1/15
Guest

I can't tell you how tasty this is! I admit I was a little dubious about the veg stock, tinned toms, milk combo but the result is like a cream soup! The filling is so tasty that next time I will be making double filling so I can reserve half for soup! The possible variations are endless and I can't wait to have it again this week with the addition of the spinach, as recommended earlier, and some smoked cooking bacon! Thanks for the recipe!

on 29/6/12
Guest

thanks for this, made it today but changed the veg to sweetcorn, leeks, carrots and brocolli and added puy lentils and it's lovely! also froze another 3 portions for another day

on 8/11/11
Sophie G(131)

Had this for tea last night it was lovely thank you

on 23/8/11
Guest

Just cooked a batch of this up for freezing. Done a taste test (tough job, but someone has to do it ;)) and it's yummy! I cheated a little and bought a couple of bags of ready-diced root veg from Teskimos. Really easy to make and it makes quite a lot, as well!

on 15/12/10
Guest

Made this for tea tonight - it was absolutely lovely! Thanks for sharing the recipe. I added a layer of uncooked spinach on top of the filling before I topped it off with the crumble mix, which worked really well. Will definitely be having this again!

on 12/3/10
Guest

Think I'll try this tonight!!

on 18/6/09
Guest

I made this last night. It's the nicest veg crumble topping I've ever tried. Good old Cranks. (Also, I added tofu to the filling for some extra protein, but since there are nuts and cheese in the topping, I didn't really need to. This is a really nice recipe for parents like me, who might be worried about their veggie kids not getting all the nutrients they need).

on 18/6/09
Guest

Made this last night and it's yummy. didn't put the nuts and seeds in the crumble but it was still lovely - my daughter loved it too.

on 18/3/09
Guest

I made this today as we are trying to cook more veggie meals and save money on buying meat. I used whatever veg I could find in the fridge and it's yummy...thanks!

on 15/10/08
Guest

unfortunately, my fussy eater and my non fussy eater didn't like this but hubby and I did!

on 2/9/08