A gluten free winter crumble in a bowl

Winter crumble

Delicious fresh winter-time veggies made extra tasty with a cheesy, nutty crumble topping

Suitable for Gluten-free | Meat Free
Serves 4 as a side dish
Prep time 20 minutes
Cook time 60 minutes

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
100 kcal 5.7 g 1 g 3.4 g 2.5 g 7.6 g 3.5 g 0.1 g


  • 2 tbsp olive oil
  • 2 carrots, peeled and cut into chunks
  • 1 aubergine, cut into chunks
  • 1 courgette, cut into chunks
  • 200g small potatoes, halved
  • 2 parsnips, peeled and cut into chunks
  • 1 red onion, peeled and cut into wedges
  • ½ butternut squash, peeled and cut into chunks

For the topping:

  • 75g ground almonds
  • 1 tbsp wholegrain mustard
  • 50g parmesan, grated
  • 1 tbsp oil


Step 1
Heat the oven to 200ºC/180ºC fan/gas mark 6. Place all of your prepared vegetables in a medium sized roasting tin, drizzle with the olive oil and season well. Roast in the oven for 45 minutes or until the vegetables are golden and tender.

Step 2
Meanwhile make the savoury crumble topping. Combine the almonds and parmesan in a bowl; mix the mustard and oil in a small cup and drizzle over the dry ingredients. Season and mix well to combine (don’t worry about small lumps).

Step 3
When the vegetables have roasted, sprinkle the topping all over and bake for a further 15 minutes until the topping is golden. Serve immediately as a side dish.

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Related Topics

Vegetarian Recipes