Vegetable Crumble

A simple savoury twist on a crumble that makes for quick and easy vegetables to go with any meal or serve as a dish on its own.

Submitted by Felicity Barnett

Vegetable Crumble

A simple savoury twist on a crumble that makes for quick and easy vegetables to go with any meal or serve as a dish on its own.
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Prep Time 10 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 20 mins

Ingredients
 

Topping--

  • 1 cup Rice flakes
  • 1/2 cup Plain Flour, Gluten free
  • 1/3 cup Slivered Almonds, chopped
  • 1 tspn fresh Rosemary, chopped
  • 1/2 tspn cracked Pepper
  • 3-4 tblspns Olive oil

Filling--

  • 350g Sweet potato, chopped
  • 350g Carrots, chopped
  • 200g Swede, chopped
  • 400g Corn kernals
  • 400g Mushrooms, chopped
  • 50g Kale, shredded
  • 2 tspns Thyme, fresh
  • Pinch Cracked pepper

Instructions
 

Topping--

  • Combine rice flakes, flour, almonds, rosemary and pepper in a bowl.
  • Gradually whisk oil into dry ingredients until they resemble crumbs.

  • Prepare the filling by placing the vegetables, thyme and pepper in slow cooker bowl and toss to combine.
  • Sprinkle topping over the top of the vegetables.
  • Place lid on slow cooker with a tea towel under the lid.
  • Cook on auto for 4hrs (Breville Ikon 7L slow cooker).
  • Carefully remove lid and rubber handles from bowl.
  • Place under grill until golden.
  • Serves 8-10 as a side dish or 4-6 as a main meal.

NOTES--

  • Topping can be pre mixed minus the oil the day before.
  • Vegetables can be prepared the day before.
  • FODMAP friendly
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