veggie crumble with pear, hazelnut, rosemary and sage

Gluten free. Vegan. Dairy free. 

Veggie Crumble with Pear, Hazelnut, Rosemary & Sage. Gluten free. Vegan. Dairy free. 
Veggie Crumble with Pear, Hazelnut, Rosemary & Sage. Gluten free. Vegan. Dairy free. 
Veggie Crumble with Pear, Hazelnut, Rosemary & Sage. Gluten free. Vegan. Dairy free. 

photos by Morgan Ione Yeager

"Because why do crumbles always have to be sweet? This recipe came to me one (very) cold day in winter as i was trying to think of a warm but healthy dish to make. Something that could go in the oven but didn't involve puff pastry! I love a good apple and pear crumble so i decided to mix it up by adding in a little savory and it came out really good! You can use whatever in season veg you like and even play around with the crumble ingredients by using different nuts and juice.I feel like anything goes with something like this. Oh, and it is incredibly easy to make!"

 

INGREDIENTS: (serves 4)

VEGGIES:

1/2 small sweet potato, peeled and roughly sliced

1/4- 1/2 small butternut squash, peeled and roughly sliced

3 rainbow carrots, washed and roughly sliced

2 leeks

2 handfuls spinach

olive oil

2-4 tbsp veggie stock

*option to use/add: beets, parsnips, potatoes, broccoli

TOPPING:

3/4 cup raw hazelnuts

3/4 cup raw almonds

1 + 1/2 cups almond meal/flour

1.5 tbsp coconut oil, melted

3/4 cup pear juice (not from concentrate)

fresh or dried herbs- i used a big pinch of both dried rosemary and sage the first time i made this then a couple of large sprigs of fresh stuff, finely chopped the second time. Both work perfectly!

 

 

  1. Preheat oven to 425F and brush a little olive oil on the bottom of the baking pan you are going to use (i used a 10 x11) and sprinkle a bit of salt and pepper.
  2. Layer the vegetables one by one in the pan.
  3. Sprinkle the herbs on top, add a little more salt and pepper and the veggie stock and transfer to the oven for 15 minutes.
  4. While this is happening throw the nuts into a food processor and pulse until chopped but still a little crunchy.
  5. Add to a medium sized bowl with the rest of the topping ingredients and mix together.
  6. Pull the veggies out of the oven and evenly spread the topping over them, cover with foil and return to the oven for about another 30-40 mins or until veggies are soft. The foil stops the top of the crumble from burning but i generally take it off for the last 10-15 minutes so it gets crispy. 
  7. Delicious served hot or cold!
  8. OPTION to use apple juice instead of pear. If you can't find a juice that's not from concentrate or it has other added nasties, just throw a couple of cored and peeled apples or pears (or both!) into a high speed blender or juicer until liquid. Easy!