A gluten free winter crumble in a bowl

Winter crumble

30 Nov 2021 • 1 min read


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
110kcal 5.7g 1g 2.5g 7.6g 3.5g 0.1g  



  • 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



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.


For 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).


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.

One-pot veggie meatball and potato bake recipe

A veggie twist on a classic crowd-pleaser, this one-pot bake dish is perfect for a warm winter dinner. 

Last updated: 30 November 2021

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