Two toasty crumble recipes for autumn

We all moan about getting up in the cold and leaving work in the dark, but if you need something to cheer you up, just remember that now is the season of casseroles, pies, roasts and – of course – crumble.

Image of crumble in Sophie Conran ovenproof tableware

Simple, hearty and, above all, comforting, the humble crumble is worth getting excited about. I’ve picked my two favourite recipes, one savoury and one sweet, and both will do just as well for a busy midweek evening as a lazy Sunday afternoon.

So with no further ado, let’s get ready to crumble…

Leek and Cheese Crumble

Image of Leek and Cheese Crumble

This is a pretty simple veggie dish that’s great for families or if you’ve got a few friends popping round. The topping has hazelnuts whizzed through which I think is a lovely touch – extra autumnal!

You can add all the ingredients to your trolley in one click on our site.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 30 mins


  • 500g leeks, trimmed
  • 400ml light vegetarian stock
  • 100ml single cream
  • 1 tbsp wholegrain mustard
  • 100g white breadcrumbs
  • 30g skinned hazelnuts
  • 2 tbsp parsley, roughly chopped
  • 125g vegetarian caerphilly or cheshire cheese, finely grated or crumbled


  1. Pre-heat oven to Gas 6/200˚C/400˚F.
  2. Slice the leeks into thick circles (no larger than 2 cm) and place in a large saucepan with the stock, cream and mustard. Cook gently for 15 minutes until starting to soften.
  3. Transfer to a ceramic baking dish, saving 2 or 3 tbsp of the stock mixture.
  4. Place the breadcrumbs, nuts and parsley in a food processor and whizz together until finely chopped.
  5. Scatter the crumble and cheese over the leeks and drizzle the remaining stock mixture over the top. Bake for 10 to 15 minutes until starting to turn crisp and golden. If necessary finish under the grill.

Peach and Raspberry Crumble

Image of Peach and Raspberry Crumble

Peaches – all fragrant and juicy with baking – are a wonderful reminder of summer. But this recipe is made with ingredients you’d find in your freezer and kitchen cupboards, so it’s easy to throw together on a whim.

Again, you can add everything you need on the recipe page at

  •   Serves 4
  • Preparation time: 10 mins
  • Cooking time: 20 mins


  • 350g frozen raspberries (or frozen summer fruit mix)
  • 410g peach slices in juice, drained
  • 25g caster sugar
  • 50g Flora Buttery
  • 75g plain flour
  • 30g demerara sugar
  • 50g porridge oats
  • 1 zest of an orange


  1. Preheat oven to gas mark 6/200°C/180°C fan/400°F.
  2. Place the fruit in a shallow ovenproof dish and sprinkle with the caster sugar.
  3. Rub the Flora Buttery into the flour until it resembles rough breadcrumbs (tip – use a fork to avoid messy fingers). Mix in the sugar, oats and orange zest. Spoon over the fruit mixture.
  4. Cook for 20 minutes – until the fruit is bubbling and the topping is golden.
  5. Serve with crème fraîche, fat free Greek yoghurt or low fat custard.

To serve them up, I’ve got my eye on the Sophie Conran for Portmeirion range, spotted in the Inspire catalogue. Very stylish indeed…


Naomi, PR and Social Media Executive

2 thoughts on “Two toasty crumble recipes for autumn

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