Spiced pumpkin and sweet potato crumble

    50 min

    This spiced crumble has a perfect combination of flavours and a crispy tasty crumble top. It is a great way to creatively use those left over root vegetables. It is easy to make, healthy and a complete meal that everyone can enjoy. Combine with steamed leeks for a fresh finish.


    Berkshire, England, UK
    1 person made this

    Serves: 4 

    • 200g diced pumpkin
    • 150g diced sweet potato
    • a little olive oil
    • 1 onion, diced
    • 1 teaspoon fennel seed
    • 1 teaspoon ground nutmeg
    • 1 teaspoon honey
    • 80g rolled oats
    • 125g self raising flour
    • 225g butter
    • salt and pepper, to taste

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Bring a saucepan of water to the boil. Add the pumpkin and sweet potato and cook until tender, about 12 minutes. Drain.
    3. In a frying pan heat the oil and fry the onions until golden brown. Add the drained pumpkin and sweet potato and cook on a medium high heat for a couple of minutes.
    4. Turn down the heat and add the fennel seed, nutmeg and honey. Set frying pan aside whilst assembling the crumble topping.
    5. In a mixing bowl, mix the oats, flour and butter together. Add a pinch of salt. The crumble mixture should be a combination of large and small clumps.
    6. Spoon the spiced vegetable mix into an oven proof dish. Carefully add the crumble topping and press down with the back of a fork.
    7. Bake in the preheated oven for 30 minutes or until the topping is golden brown. Remove from the oven and serve.


    For extra flavour, try adding 140g grated cheese to the crumble topping before cooking in the oven!

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