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.
Ingredients
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
Method
- 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.
- Make your crumble by rubbing your flour, butter, oats, and seeds together into a coarse bread crumb texture and add in the grated cheddar.
- 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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