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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
minutes
mins
Cook Time
4
hours
hrs
10
minutes
mins
Total Time
4
hours
hrs
20
minutes
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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