I absolutely LOVE a savoury crumble…And this one is especially delicious as it’s made with a Gruffalo…well, not really. But it’s got orange, brown, green and purple colours in it to represent a Gruffalo Crumble.
And, importantly it tastes delicious and is nice and easy to put together too! I know we’re coming into summer, but we’re still getting some cold evenings and this crumble is perfect for any occasion!
You can freeze it and have it another day too really easily – add a drizzle of oil when reheating until piping hot and then allowing to cool completely before giving to kids. If you have babies/toddler, give the kidney beans a squash before adding them in. This helps them stay purple but reduces the risk of them being a choking hazard (they are super soft at the end anyway!
A great recipes for babies, toddlers and adults – I really hope you enjoy it.
Cook time: 40-45 mins
Serves around 2 adult & 2 portions for a baby/toddler (plus leftovers)
Ingredients:
- 1 tbsp olive oil
- 2 large sweet potatoes, peeled and chopped into small chunks
- 2 cloves of garlic, peeled and crushed
- 2-3 leeks (approx 350g) topped and tailed, washed, sliced in half lengthways and chopped well.
- 1 heaped tbsp of plain flour
- 400 mls of milk of choice
- 1 tin of kidney beans, drained (and roughly mashed up for babies)
Crumble topping:
- 75g plain flour (wholemeal, if possible)
- 50g cold butter, cubed (or spread works too)
- 20g oats
- 15g cheese, grated (you can leave this off if you prefer, or use a dairy free alternative)
Method:
- Preheat the oven to 180C Fan oven. In a medium roasting tray (approx 20 x 30cm) add the sweet potato and drizzle with a little oil, bake for 20 mins.
- Meanwhile, pop a large saucepan on medium high heat, add a splash of oil, garlic and the leeks, cook for 15 minutes stirring occasionally. Then stir in the plain flour, mixing in with the leeks, then add in a splash of milk, to thicken to a sauce, then keep adding the milk gradually each time allowing it to thicken to a nice sauce.
- Once the sweet potatoes are ready, pour these in the leek mix, along with the drained beans, and give it a good stir.. (keep the tray to one side as you will use it for the crumble soon!)
- Pop to one side whilst you make the crumble topping. In a bowl add the butter, flour and using your hands rub it between your thumb and finger to create chunky breadcrumbs,
- Mix in the oats and cheese then decant the leek mix back into the tray you roasted the sweet pots in, top with the crumble topping and bake for 25-30 mins
- Scoop out a serving and give it a little mash, if needed.