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.
“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.
- 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
- Preheat the oven to 180ºC, gas mark 4.
- In a medium pan, melt the butter and add the leeks, carrots and potatoes.
- Cover and cook for 10 minutes, stirring occasionally.
- Add the butter beans, peas and tomatoes and simmer for a further 5 minutes.
- 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.
- Stir the remaining parsley into the vegetable mixture, then transfer to a shallow 2-litre ovenproof dish.
- Cover with the crumble mixture and level with the back of a spoon. Scatter the remaining cheese over the top.
- Bake for 30 minutes or until the topping is crisp. Serve immediately with a fresh salad."