Crumbles are easy to make, but I usually make sweet ones with apples, peaches or other fruit. This is the first savoury crumble recipe I tried and it came out well.
Ingredients
1 kg of courgettes
1 onion
2 cloves of garlic
3 or 4 cups of flour
100-130g margarine
800g of soya milk
A small handful of nuts (e.g. pine nuts, peanuts), finely chopped
1 stock cube or 1-2 teaspoons of stock powder
A few springs of fresh parsley or tarragon
Salt
Black pepper
Olive oil
Slice the courgettes and steam them for five minutes to soften them just a little. Chop the onion and garlic and fry for a minute or two in a little olive oil. Add about half a cup (or two and a half dessert spoons) of flour to the pan and stir for a minute or so to cook the flour. Add the soya milk and stir until the mixture thickens, then crumble the stock cube into the pan and add black pepper. When the stock cube (or powder) has dissolved, remove from the heat and stir in some chopped parsley or tarragon. Lay the courgette slices in a shallow oven dish and pour the sauce over them.
Put the rest of the flour into a bowl with a little salt and the margarine. Rub the mixture with the fingers of one hand until all the margarine is rubbed into the flour. You should have a dry mix which clumps together when you squeeze it. Stir the nuts into the mixture then spread it over the courgettes and sauce. Bake in a medium-hot oven for about 45 minutes.