When you need a fuss-free yet satisfying midweek meal, Mary Berry’s savoury crumble is the perfect answer. Celebrated for her approachable and flavourful recipes, this British culinary icon transforms the classic dessert crumble into a wholesome, savory main dish that’s sure to please the whole family.
This recipe showcases a medley of roasted vegetables, including butternut squash and sweet potato, combined with tangy blue cheese. Topped with a golden Parmesan crumble, this dish strikes a delightful balance between creamy and crunchy textures.
Not only is this meal comforting and hearty, but it also assembles quickly, making it ideal for busy weeknights when time is short.
READ MORE: Bridgwater MP Calls on Somerset Council to Reject Solar Farm Near M5
READ MORE: Urgent Search Underway for Missing Teen Lily Last Seen Near Taunton Fields
Originating from Mary Berry’s cookbook, Foolproof Dinners, the recipe is straightforward and satisfying. Here’s how to create this delicious dish:
Ingredients for the Crumble:
Start by preheating your oven to 220°C (200°C fan/Gas mark 7). Peel and deseed your selected vegetables, then cut them into evenly sized cubes. Toss them in a roasting tin with olive oil, seasoned generously with salt and freshly ground black pepper.
Roast for 30 to 35 minutes, turning halfway through, until tender. While the vegetables roast, mix sun-dried tomato paste with minced garlic in a small bowl.
Transfer the roasted vegetables to an ovenproof dish, spread the tomato-garlic mixture over them, and dot with blue cheese.
For the crumble topping:
Combine flour and butter in a bowl and rub together with your fingertips until the mixture looks like fine breadcrumbs. Stir in grated Parmesan, fresh parsley, and a pinch of seasoning.
Evenly spread the crumble topping over the vegetables, then bake for another 30 to 35 minutes until the crust is golden brown and crispy.
The result is a vibrant, flavour-packed vegetarian meal that’s both nourishing and comforting — perfect for bringing the family together around the table on a busy evening.