savory vegetable crumble

Don’t you find it annoying when you search for a recipe online, click on a picture, scroll down, and down, and down and down, and after 10 seconds, you’re like, “screw you, I don’t need your recipe!” So from now on I will post just a few words, related to the recipe.

Savory Vegetable Crumble

Servings: 2
Author: Shelly



  • 1-2 leeks - sliced
  • 1 medium purple onion
  • 2 garlic cloves - sliced
  • 2 squash - sliced
  • 1 cup grape tomatoes cut in half
  • 2-3 swiss chard - sliced
  • 3-5 thyme sprigs
  • 1 teaspoon sweet paprika
  • Sea salt
  • Olive oil


  • 1 cup rolled oats
  • 1 cup almond meal
  • Handful parsley - chopped
  • Handful barberries - optional
  • Sea salt
  • Pepper
  • Olive oil


  • Heat oven to 200°C/400°F. Put all filling ingredients in an ovenproof dish, toss to coat with the olive oil, and roast for 15 minutes. Meanwhile, make the topping.
  • Put all the topping ingredients in a bowl and mix.
  • Remove the filling from the oven and sprinkle the topping evenly over it.
  • Reduce the heat to 180°C/350°F. Put the dish back in the oven and bake until the crumble is golden brown, for about 20 minutes.

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