Carrots + Crumble. Together. Forever.
I’m a carrot hoarder. Right now there are 2.5 bags of carrots in my fridge. And 4 in my handbag. A couple on my kitchen bench…There’s no method or reason to my carrot consumption, it’s just real and intense. Need a snack? No problem, I’ll hand you a carrot.
Growing up in my household, mum would often make crumble for dessert. Apple crumble, usually. This was the dessert of choice for my family. Well, actually it was my dessert of choice, and of course everything I loved was just as equally adored by the rest of my family, right? No, looking back with somewhat wiser eyes I see that the world did and does not, in fact, revolve around me and my preferences. Perhaps my younger brother believed “glub” to be the family favourite? He was mad for that cocoa custard concoction, whereas I would respond with an indignant *sigh* if glub were to be served…where was my crumble? Regardless of any likely grandiose dessert views, my family surely did delight in apple crumble with splendid regularity.
A short while ago I got the urge to marry my two loves in one dish. “What a novel idea!”, I thought. My adored orange vegetable, dressed up all fancy-like in a crumble coat with currant jewels, attending an event I am rather fond of…dinner. Playing with ingredients here was super fun, and the resulting dish totes a lovely level of sweetness and crunch.
I like to serve this carrot crumble just warm with a bossy dollop of creme fraiche. It’s all kinds of comforting. Especially when eaten while sitting on the couch reading Vogue Entertaining from the 80s.
Carrots ♥ Crumble 4 ever…
Serves 3-4, depending on your hunger level and whether you’re serving it as a side or main. The photograph above is of the small serve left after devouring two large portions for dinner the night before.
Ingredients for the filling
370g Carrots (3-4 small-medium)
1/2 a large Leek
1 tablespoon Olive Oil
A good pinch of salt
A good pinch of fresh thyme leaves
A generous pinch of freshly grated Nutmeg
10 grams Unsalted Butter
1/2 tablespoon Red Wine Vinegar (a delicate splosh)
1 & 1/2 tablespoon Currants
Ingredients for the topping
3/4 cup Rolled Oats
2 tablespoons Wholemeal Flour
1/4 teaspoon Baking Powder
A pinch of salt
1 tablespoon Brown Sugar
2 tablespoons chopped Almonds
20g Unsalted Butter
1 tablespoon cold Water
1. Pre-heat your oven to 180 Degrees Celsius and prep your vegetables by slicing your carrots into 1.5cm thick pieces on a diagonal and thinly slicing your leek.
2. Steam your carrot slices until just tender (~5 minutes). Place the cooked carrots into a circular baking dish 18cm diameter & 4cm deep (or one of similar dimensions) and add the butter, thyme and nutmeg, stirring to combine.
3. Heat the olive oil in a pan over medium heat. When hot, add your leek and the salt, then cook until soft (2-3 minutes). Transfer the cooked leeks to the baking dish, add the vinegar and currants and stir until everything is well combined.
4. Prepare your crumble topping by whisking the oats, flour, baking powder, salt and sugar in a mixing bowl. Add the almonds and stir. Chop your butter into 2cm chunks, then add to the oat mixture. Work in the butter with your finger tips until incorporated with some small chunks of butter remaining. Add the cold water and stir to combine.
5. Pour the crumble topping over the carrot filling and then bake in the hot oven for 50-60 minutes until the filling is juicy and tender. Check your crumble at ~30 minutes and cover with foil if the topping is getting too brown. Serve with creme fraiche.