Mary Berry's Savoury Crumble: A Hearty Vegetarian Dinner for Busy Weeknights
For a fuss-free and delicious midweek supper, Mary Berry has crafted a savoury crumble that promises to delight the entire household. The beloved British chef, renowned for reliable home cooking, has built her reputation on recipes that are straightforward, warming, and genuinely scrumptious.
Her savoury crumble represents an ingenious twist on the traditional pudding, reimagining it as a substantial main dish that everyone around the table will relish. This creation combines a flavoursome vegetable base with a crunchy, golden-brown topping, making it swift and uncomplicated to prepare—ideal for a hassle-free family supper during the week.
How to Prepare Mary Berry's Crumble-Topped Veggie Pie
This recipe originates from Mary Berry's cookbook Foolproof Dinners. Happy Foodie, who shared the recipe, highlighted: "Chunks of roasted butternut squash and sweet potato are tossed with blue cheese. It is then topped with a Parmesan crumble before being baked in this hearty and warming vegetarian dinner from Mary Berry."
As an alternative, you might consider trying Mary Berry's 'speedy' prawn stir fry, which can be on the table within 15 minutes. If you prefer a meat-based option, then Mary Berry's straightforward chicken curry takes less than 30 minutes to prepare.
Otherwise, continue reading below for the complete ingredients list and step-by-step instructions for the chef's crumb-topped veggie pie.
Ingredients
- 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:
- 175g of plain flour
- 115g of butter
- 75g of Parmesan
- Two tablespoons of freshly chopped parsley
Method
- Begin by heating your oven to 220°C (200°C fan/Gas 7). Peel and remove the seeds from your vegetables, then chop them into chunks. Spread all the vegetables across a generous roasting tin and pour over the olive oil.
- Season the vegetables generously with salt and freshly milled black pepper, then mix thoroughly to ensure they are uniformly coated.
- Place them in the oven for 30-35 minutes, turning them midway through, until they are soft and tender. Once done, set them aside.
- In the meantime, combine the sun-dried tomato paste and garlic in a small dish. Transfer the roasted vegetables into an ovenproof container, then spread the tomato blend over the top and add dollops of the cheese.
- Prepare the crumble topping by combining flour and butter in a bowl. Work them together using your fingertips until the mixture resembles fine breadcrumbs. Mix in the Parmesan, parsley, and a touch of seasoning.
- Sprinkle the crumble mixture uniformly across the vegetables and place the dish back in the oven for 30-35 minutes, or until the top turns a lovely golden colour and is crisp to the touch.
This savoury crumble is not only a testament to Mary Berry's culinary innovation but also a practical solution for busy evenings, offering a comforting and nutritious meal that brings families together around the dinner table.
