Carrot Crumble

Carrot Crumble

Carrot Crumble
Pin it


  • 400g carrots
  • 1 fennel bulb
  • About 100g/a bag of chard or spinach
  • 2 tablespoons Maple Syrup
  • A sprinkle of salt flakes
  • A splash of water
  • 250g oat flour
  • 100g butter or plant-based spread of your choice
  • 50g gluten free porridge oats


  1. Chop 300g of carrots and a fennel bulb and lay them on a bed of chard or spinach in a baking tin. Drizzle with maple syrup, a sprinkle of salt flakes and a splash of water. Cover with foil and bake in the oven at 180c for 25 minutes.
  2. Chop a further 100g of carrots and boil until soft. Once cooled slightly, blitz with a hand blender and pour over the roasted vegetables and muddle together.
  3. For the topping. Add the oat flour to the butter or plant-based spread and rub in with your hands until you get a crumb texture. Stir through the porridge oats and some caraway seeds. Spread over the vegetables and bake at 180c for 20 minutes until slightly browned and crisped.

You may also like...