Jamie Oliver Vegetable Crumble

There’s something deeply comforting about digging into a warm, golden-topped Jamie Oliver Vegetable Crumble. Packed with caramelized vegetables and crowned with a buttery, cheesy topping, it’s hearty, satisfying, and brimming with flavour. I made this dish on a rainy evening and was blown away by how much depth the veggies developed after a good roast. It’s cozy, it’s clever, and it’s absolutely delicious (inspired by Jamie Oliver).

Ingredients Needed

For the Crumble Crust and Topping:

• 1 cup crushed buttery crackers (such as Ritz or similar)
• 1 cup panko bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon fresh thyme leaves, roughly chopped
• 8 tablespoons (1 stick) unsalted butter, melted and cooled

For the Vegetable Mixture:

• 2 tablespoons olive oil
• 1/2 cup diced yellow onion
• 1 clove garlic, thinly sliced
• 2 cups Brussels sprouts, trimmed and quartered
• 3 medium carrots, peeled and sliced into 1/4-inch thick rounds
• 2 cups cremini mushrooms, trimmed and quartered
• 1 teaspoon fresh thyme, roughly chopped
• Salt, to taste
• Pepper, to taste
• 2 tablespoons all-purpose flour
• 1 cup chicken or vegetable broth
• 1/3 cup heavy cream
• 1/2 cup finely shredded Gruyere cheese

How To Make Jamie Oliver Vegetable Crumble

1. Prep the Oven and Dish: Start by preheating your oven to 350°F (175°C) and placing the rack in the center. Lightly butter a deep 9-inch pie dish and set it aside.
2. Build the Crumble Base: In a medium bowl, mix together the crushed crackers, panko, Parmesan, black pepper, thyme, and melted butter. Give it a good stir until the mixture is well coated. Spoon just under half of this mix into the bottom of the buttered dish, pressing it gently up the sides. Bake for 12 minutes until lightly golden, then set aside to cool.
3. Cook the Veggies: Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until soft and golden. Stir in the garlic and cook for another minute. Now, crank up the heat to medium-high and toss in the Brussels sprouts, carrots, mushrooms, and thyme. Cook for 15–20 minutes, stirring occasionally, until everything is nicely caramelized. Season as you go with salt and pepper.
4. Make It Saucy: Reduce the heat to medium and sprinkle the flour over the veggies. Stir it in well so you don’t see any raw flour left. Slowly pour in the broth while stirring to deglaze the pan. Let it simmer until the sauce thickens up, then finish with a swirl of heavy cream off the heat.
5. Assemble and Bake: Taste and tweak your seasoning if needed. Pour the creamy vegetable mixture over the baked crust. Scatter Gruyere cheese over the top, then finish with the rest of your crumble topping. Bake for 12–15 minutes until golden and bubbling.
6. Cool and Serve: Let the crumble rest for about 15 minutes before slicing. This helps the layers settle and makes serving a breeze.

Why I Love This Recipe

The first time I made this Jamie Oliver Vegetable Crumble, I was amazed at how luxurious a veggie dish could taste. My partner, who’s not usually a fan of Brussels sprouts, went back for seconds! It’s clever comfort food—easy enough for a weeknight, but impressive enough to serve friends.

Recipe Tips

• Bake the base first: This keeps the bottom nice and crisp.
• Caramelize your veg: Browning brings out their natural sweetness.
• Season in layers: Salt and pepper during cooking make a big difference.
• Check your sauce: It should coat a spoon—not too runny or too thick.
• Let it sit: Resting after baking makes for cleaner slices and better texture.

How To Store This Jamie Oliver Vegetable Crumble

• At Room Temperature: Leave uncovered for up to 2 hours before storing.
• In the Fridge: Store in an airtight container for up to 3 days.
• In the Freezer: Freeze in a tightly sealed container for up to 2 months. Thaw overnight in the fridge.

Reheating:

• Oven: 350°F for 15–20 minutes, covered with foil.
• Microwave: 2–3 minutes on high per serving, stirring halfway.
• Stovetop: Medium heat with a splash of broth to keep it moist.

Let’s Answer a Few Questions!

Can I use frozen veggies instead of fresh?
Totally! Just make sure they’re thawed and drained to avoid a watery crumble.

What if I don’t have Gruyere cheese?
No problem—Swiss, cheddar, or even mozzarella work beautifully.

Can I make this ahead of time?
Yes! Assemble everything (don’t bake), refrigerate overnight, and bake fresh.

How do I make the topping extra crispy?
Pop it under the broiler for a couple of minutes. Watch closely!

Nutrition Facts (per serving)

• Calories: 350
• Carbs: 45g
• Protein: 10g
• Fat: 15g
• Sugar: 8g
• Fibre: 5g
• Sodium: 500mg

More Jamie Oliver Recipe:

• Jamie Oliver Chicken Pilaf
• Jamie Oliver Chicken Tomato Pasta
• Jamie Oliver Greek Chicken Pasta