In this post we share a recipe for Gruffalo crumble. A great recipe to entice kids to eat some vegetables as this is a savoury crumble recipe.

The-Gruffalo-The-Gruffalo-Paperback1 gruffalo crumble

“My favourite food is Gruffalo Crumble”

Yesterday as I drafted my post on The Gruffalo I was reminded of something my mother in law found on the interweb a couple of year ago. It was a recipe for Gruffalo Crumble. At that point Mr Three was very enamoured with things Gruffalo and this recipe struck a chord with him.

Crumbles like apple crumble are one of the most famous of New Zealand puddings. However if you too are on a mission to reduce sugar then why not consider a savoury crumble?  There is hardly a quicker topping idea around and you can add your own variations with herbs and spices if you want to jazz up this recipe.

This is savoury crumble, rather than a sweet one. This recipe was nabbed from the and would go well with this Lamb Cassoulet or with this Lemon and Tarragon Chicken.


Mummy to three small boys
Make your own Gruffalo Crumble!
Prep time
Cook time
Total time
Serves: serves 4
  • 20g butter
  • 4 leeks, trimmed and cut into 2.5cm slices
  • 2 carrots, peeled and cut into 1cm slices
  • 1 cupful of garden peas
  • 500g baby new potatoes, diced
  • 2 x 400g cans butter beans, drained and rinsed
  • 400g can chopped tomatoes
  • For the crumble
  • 75g sliced wholemeal bread
  • 25g walnuts, roughly chopped
  • 20g fresh curly parsley, chopped
  • 100g Tasty cheese, grated
  1. Preheat the oven to 180ºC, gas mark 4.
  2. In a medium pan, melt the butter and add the leeks, carrots and potatoes.
  3. Cover and cook for 10 minutes, stirring occasionally.
  4. Add the butter beans, peas and tomatoes and simmer for a further 5 minutes.
  5. Meanwhile, make the crumble topping by placing the bread, walnuts, half the parsley and 75g of the cheese in a food processor. Pulse the mixture until it looks like breadcrumbs.
  6. Stir the remaining parsley into the vegetable mixture, then transfer to a shallow 2-litre ovenproof dish.
  7. Cover with the crumble mixture and level with the back of a spoon. Scatter the remaining cheese over the top.
  8. Bake for 30 minutes or until the topping is crisp. Serve immediately with a fresh salad."
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