Go Back
+ servings
Savory crumble, gluten free

Crumble with Summer Vegetables

No ratings yet
Baked summer vegetable (tomatoes, eggplants and zucchini) with a savory crumble topping. The addition of sun-dried tomato makes this crumble really special.
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4


For the crumble

  • 50 g gluten free oats
  • 50 g almonds
  • 50 g rice flour
  • 50 g cornstarch
  • 65 g margarine e.g., Solo
  • 1 pinch of salt and pepper

For thevegetables

  • 6 (350 g) small tomatoes
  • 1 (250 g) eggplant
  • 1 (250 g) zucchini
  • 1 red onion
  • 1 handful sun-dried tomatoes


  • Preheat the oven to 180°C.
  • Peel and chop the onion. Wash, then cut all the vegetables into 1 cm dices. Cut the sun-dried tomatoes into small pieces.
  • Sauté all the vegetables and sun-dried tomatoes in a frying pan over medium-high heat for 15 minutes, stirring regularly.
  • In the mean time, prepare the crumble. Cut the butter into small cubes. Grind the oats and almonds in a small food processor. Mix the dry ingredients and gradually add the butter. Form a crumble dough by kneading the ingredients with your fingers.
  • Transfer the vegetables to an oven-proof dish. Top with the crumble.
  • Bake for 35min at 200°C.
Leave a rating and comment below! Thank you!Don't forget to mention @cookingwithelo on social media