Garden Veggie Crumble

A savoury crumble is the perfect way to celebrate summer vegetables. This recipe is a great fuss-free alternative to a pie – ideal for a summer evening.

  • 1 hr
  • Serves 4
  • Beginner


For the cheesy crumble topping

200g Yeo Valley Salted Butter, diced

200g brown flour

150g rolled oats

25g sunflower seeds

25g pumpkin seeds

100g Yeo Valley Mature Cheddar, grated

For the crumble filling

1 sweet potato, diced

1 courgette, diced

3 broad bean pods, shelled

8 cherry tomatoes

1 leek, sliced

Handful of garden pea pods

½ fennel bulb

6 rainbow chard, stalk and leaves

Handful of runner beans

3 garlic cloves

Pinch of saffron

2 bay leaves

500 ml of vegetable stock

1 tsp of sea salt

1 tbsp olive oil


  1. Chop all your vegetables roughly and sauté in a large pan for 5-10 minutes to soften. Then add your stock, season, and leave to cool. Preheat your oven to 180˚C.
  2. Make your crumble by rubbing your flour, butter, oats, and seeds together into a coarse bread crumb texture and add in the grated cheddar.
  3. Place a generous layer over the vegetables and bake in the oven for 45 minutes. Until the savoury crumble starts to bubble with the garden vegetables underneath.

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