If you are searching for a satisfying and hearty main course that will delight the entire family, this savoury crumble recipe from Mary Berry is the perfect solution. The beloved British chef, renowned for her reliable and comforting home cooking, offers a clever twist on the classic dessert, transforming it into a substantial and delicious vegetarian dinner.
An Effortless Midweek Meal
Mary Berry's savoury crumble is designed for simplicity and flavour, making it an excellent choice for a fuss-free weeknight family dinner. As reported by the Express, this dish combines a tasty vegetable filling with a crisp, golden crumble topping, requiring minimal effort to prepare. It is a brilliant option for busy households seeking a nutritious and comforting meal without extensive cooking time.
Recipe from 'Foolproof Dinners'
This recipe is extracted from Mary Berry's cookbook 'Foolproof Dinners' and shared by Happy Foodie. The dish features chunks of roasted butternut squash and sweet potato, tossed with blue cheese, and topped with a Parmesan crumble before baking. The result is a hearty and warming vegetarian dinner that promises to satisfy even the pickiest eaters.
Ingredients for Mary Berry's Crumble-Topped Veggie Pie
For the vegetable filling:
- One small butternut squash
- Two large sweet potatoes
- One large red pepper
- One small onion
- Two tablespoons of olive oil
- Two tablespoons of sun-dried tomato paste
- One garlic clove
- 150g of Dolcelatte cheese
- Salt to taste
- Black pepper to taste
For the crumble topping:
- 175g of plain flour
- 115g of butter
- 75g of Parmesan cheese
- Two tablespoons of freshly chopped parsley
Step-by-Step Method
Step 1: Begin by preheating your oven to 220°C (200°C fan/Gas 7). Peel and deseed all the vegetables, then chop them into uniform chunks. Place the vegetables into a large roasting tin and drizzle generously with olive oil.
Step 2: Season the vegetables liberally with salt and freshly ground black pepper, tossing everything together until evenly coated. Roast in the preheated oven for 30 to 35 minutes, turning halfway through, until the vegetables are tender. Once roasted, set them aside to cool slightly.
Step 3: While the vegetables are roasting, combine the sun-dried tomato paste and minced garlic in a small bowl. Transfer the roasted vegetables into an ovenproof dish, spoon the tomato mixture over them, and dot with pieces of Dolcelatte cheese.
Step 4: To prepare the crumble topping, place the flour and butter into a mixing bowl. Rub them together with your fingertips until the mixture resembles fine breadcrumbs. Gently fold in the grated Parmesan, chopped parsley, and a pinch of seasoning.
Step 5: Spread the crumble mixture evenly across the vegetables in the dish. Return the dish to the oven and bake for an additional 30 to 35 minutes, or until the topping turns a beautiful golden brown and crisp.
Serving Suggestions
This savoury crumble is best served hot, straight from the oven. It pairs wonderfully with a simple green salad or steamed greens for a complete meal. The combination of roasted vegetables, tangy cheese, and crunchy topping creates a delightful texture and flavour profile that is sure to become a family favourite.
Mary Berry's recipe not only simplifies weeknight cooking but also introduces a creative vegetarian option that is both nutritious and indulgent. With its straightforward instructions and accessible ingredients, this savoury crumble is a testament to her expertise in making home cooking enjoyable and stress-free.
