Herby veggie crumble

Three versions of this recipe are available to download including a standard recipe, a presentation and a step by step with photographs.


40g butter or baking fat/block

150g wholemeal flour

50g cheese

50g oats

2 x 5ml mixed herbs

2 leeks (small)

1 red pepper

4 mushrooms

1 can chopped tomatoes (400g)


Weighing scales, mixing bowl, grater, wooden spoon, chopping board, knife, baking dish (approx. 20cm x 20cm), can opener.


  1. Preheat oven to 200°C or gas mark 6.
  2. Rub the fat into the flour until it resembles breadcrumbs.
  3. Grate the cheese.
  4. Stir in the grated cheese, oats and 1 x 5 ml mixed herbs.
  5. Slice the leeks and red pepper.
  6. Quarter the mushrooms.
  7. Arrange the vegetables in a baking dish.
  8. Pour over the canned tomatoes and 1 x 5ml spoon mixed herbs.
  9. Sprinkle the crumble topping over the vegetables.
  10. Bake in the oven for 25 – 30 minutes, until golden.

Top tips:

  • Try different combinations of vegetables, such as sweetcorn or broccoli.
  • Use different herbs to vary the flavour e.g. parsley or thyme.
  • Be creative with your crumble topping. Try different types of cheese e.g. parmesan or feta or add crushed digestive biscuits instead of oats.
  • Serve the crumble with a side salad.
  • The baking dish gets hot so remember to wear oven gloves.

Food skills:

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Mix, Stir & Combine
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Cut, Chop, Slice, Dice & Trim
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