Oat crumble with fennel, butter beans and tomatoes
Serves: 4
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Oat crumble with fennel, butter beans and tomatoes
Crumbles aren’t just for pudding! This savoury version uses oats and parmesan in the topping for a hearty vegetarian main course
Serves: 4
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
786Kcal
Fat
46gr
Saturates
28gr
Carbs
64gr
Sugars
5gr
Fibre
14gr
Protein
19gr
Salt
1.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 large fennel bulbs (about 650g)
- 30g unsalted butter
- 2 garlic cloves, finely sliced
- 30g plain flour
- 150ml white wine
- 300ml vegetable stock (made with ½ stock cube)
- 1 x 570g jar Bold Bean Co Queen butter beans, drained
- 125g crème fraîche
- 2 tbsp chopped fresh tarragon, plus extra leaves to serve
- 200g cherry tomatoes
For the crumble topping
- 110g whole rolled oats
- 90g plain flour
- 90g cold unsalted butter, cubed
- 60g parmesan*, finely grated
Step by step
- Quarter the fennel bulbs lengthways, then core and thinly slice. Melt the butter in a large sauté pan over a medium-low heat, then cook the fennel for 10 minutes until softened. Add the garlic and cook for a further minute. Add the flour and cook for 2 minutes, stirring. Pour in the wine and stir until absorbed. Gradually stir in the stock, then bring up to a simmer and cook for 2-3 minutes until thickened.
- Remove from the heat and stir in the butter beans, crème fraîche and chopped tarragon. Season to taste, then transfer to a medium oven dish (about 26cm x 19cm x 6cm) and set aside.
- Preheat the oven to 200°C, fan 180°C, gas 6. For the topping, mix the oats and flour in a large bowl with a good pinch of salt and black pepper. Rub in the butter to form small clumps, then briefly rub in the parmesan until you have a chunky crumble.
-
Dot the tomatoes over the fennel filling, then scatter over the crumble topping so that some of the tomatoes peek through. Bake for 35-40 minutes until golden and bubbling. Stand for 5-10 minutes, then scatter with extra tarragon to serve.
*Use a vegetarian cheese alternative, if required.
