Crumbles are traditionally sweet –and filled with fruit, like apples, pears or berries. When you switch the fruit with vegetables and sugar for parmesan you get a tangy crumble that makes a delicious light lunch or dinner
Savory Parmesan and Vegetable Crumble
- 500g Cherry Tomatoes
- 4 Baby Marrow
- 1 tsp Salt
- 2 tbsp apple cider vinegar
- 1 1/2 cups rolled oats
- 6 tbsp oat flour
- 1/2 cup Parmesan cheese
- 1 1 /2 tsp dried oregano
- 1/4 tsp black pepper
- 1/2 tsp Salt
- 100g butter
- Preheat the oven to 175°C. Grease a 22 cm baking dish with butter.
- Rinse the tomatoes and cut in halves. Rinse the baby marrows and slice. Place in the prepared baking dish and toss with salt and apple cider vinegar.
- For the crumble: Mix oats, oat flour, grated parmesan, oregano, salt and pepper in a bowl until combined. Cut the butter into small pieces and add to the oat mixture. Using your hands, mix butter with oat mixture until large crumbs are formed. Pour the crumble filling evenly over the tomatoes and baby marrows.
- Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and lightly brown on top. Serve warm.
Adapted from Green Kitchen Stories