Savoury Tomato & Parmesan Crumble


Just needed to write this before we share today’s recipe: Damn! (or Holy F**k!, as TK probably would put it). We asked for some travel tips but never expected that you would be so incredibly helpful. We will compile all your recommendations into a document and it is going to be the perfect travel guide for us. Huge, huge thank you! After having read your comments we are now leaning towards dividing our time between Sydney and Melbourne. And do a month in NZ in between. We will keep you updated regarding our workshops as soon as we have more info.


If you’ve been cooking with us this summer, you probably know that we love crumbles. They are imprecise and easy improvised – try quinoa flakes instead of oats, coconut oil instead of butter, a little less of this or a little more of that.

Instead of doing yet another sweet crumble, this a savoury version. It’s a nice little autumn dinner that we recommend making with some heirloom tomatoes or flavourful cherry tomatoes. The sweet tanginess from the tomatoes goes perfectly with the rich and crunchy parmesan and oat topping. If you can’t find any good tomatoes, I imagine that diced eggplant/aubergine and zucchini would be great as well. Serve with a simple bean salad for some extra protein.



Savoury Tomato Crumble
Serves 4

You can read our thoughts on the use of rennet in cheese at the bottom of this post.

1,5 pounds / 700 g ripe tomatoes
1 tsp coarse sea salt
2 tbsp apple cider vinegar

1,5 cups / 140 g rolled oats (cert. gluten free if you prefer)
6 tbsp almond meal/flour
1/2 cup / 25 g grated parmesan cheese (choose rennet-free cheese if you prefer)
4 sprigs oregano, leaves picked and chopped
1 pinch sea salt
100 g butter (or try coconut oil)

Preheat the oven to 175°C / 350°F. Grease a 22 cm / 9 inch baking dish or pie tin with butter (or coconut oil).
Rinse the tomatoes and cut in halves. Place in a baking dish and toss with sea salt and apple cider vinegar. Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond meal/flour, grated parmesan, oregano and sea salt. Cut the butter into smaller pieces and add to the oat mixture. Use your hands to mix until large crumbs are formed. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes until the tomato juices are bubbling around the edges and the crumble is firm and browned. We served it with lettuce, pear and chickpeas on the side.

Keeps for about a 5 days in the fridge. Freezes and reheats well.


PS. Through these last weeks, some of our favourite food bloggers have cooked their own versions of recipes from Green Kitchen Travels. Their interpretations are honestly so beautiful so make sure to check them out:
Vegetarian Pho by Kelsey from Happyolks.
Crispy Eggplant Polenta Bites with Honey + Lime by Laura from The First Mess.
No Noodle Pad Thai by Anya from Golubka.
Lemongrass & Coconut Summer Rolls by Sara from Sprouted Kitchen.
Halloumi Veggie Burgers by Brian from A Thought for Food.
Ribollita (Tuscan Vegetable Stew) by A Couple Cooks.
No Noodle Pad Thai by Kathryne from Cookie+Kate.

Here are a few other press clips about the book: Red Online, British Vogue, Marie Claire & Epicurious.

If you already have our book we’d be super grateful if you wanted to write a short review of it on Amazon. Thank you, Thank you!
Next week I think it’s time to share the recipe for these.


  • mmm I'm dribbling this looks so delicious! I'll definitely be trying this! Betty x
  • I like the idea of savoury crumble. And since I love tomatoes I'll definitely give this recipe a try in the near future! I bought your new book favourite is the halloumi veggie burger, which I adapted to my taste. I blogged about it too.
  • I just had this yesterday as a dinner, I was sooooo impressed, tastes amazing :)
  • Oooer I love crumbles and it's so refreshing to see a savoury version for a change :) I live in Melbourne, but hail from Sydney and really hope you have an amazing time while travelling here! You'll absolutely love the Harbour Bridge, Circular Quay and The Rocks in Sydney. Visit all three on a warm, sunny day :)
  • YUM! This looks SOOOOO good! I can't wait to try this recipe (: Thank you for sharing! I am always looking for healthier options for my day.
  • Nice photography! I felt hungry just by looking at it. Wanna try that one soon! Thanks for sharing!
  • Jane
    Made this tonight, added 2 small cloves of garlic to reinforce the savoury and substituted thyme for oregano because that's what was in the garden- delicious! Thank you for the idea
  • Did a vegan version without the cheese earlier tonight, amazing one! Like some of the other commenters: never thought of doing a savoury crumble pie.
  • Adinda
    Awesome recipe :-) I love crumbles but the thought of making a savoury one had never crossed my mind! I made this just now with half cherry tomatoes, half courgette, and had to contain myself not to eat the entire pan in one sitting! (Also, inspired by your side salad I had this with oven roasted kale, chickpeas and pears. Am now wondering why I'd never thought of combining chickpeas with pear, it's so perfectly autumn-y!)
  • Pernilla
    I tried it today with coconut oil - it turned out to be very good! Although I used much less than 100 g since I'm on a diet. And instead of almond flour I used a mixture of oat bran, psyllium husks and coconut flour, and I added a chopped onion and 2 garlic cloves to the tomatoes. Kind of big changes but it turned out to be super while it was very diet-friendly! Since I'm not a vegetarian, I used it as a side dish to chicken. Very delish! :)
  • s.e.
    hi, such a lovely recipe... just wondering if i could use flax seed meal instead of almond meal (i just don't have almond meal handy, with a ton of flax seeds that are just sitting around)??
  • Wow vad gott! Har aldrig sett en salt variant på smulpaj innan. Låter magiskt!
  • I love crumbles but I'm yet to try any savoury recipes! This looks totally amazing!
  • Looks absolutely delicious and the book is beyond gorgeous - photography is fantastic!
  • Emily
    Hello!! Savory crumble pie, why haven't I thought of that before? It's brilliant!
  • Sabina
    Hi Swedish Family, I have Swedish roots myself and love the Swedish touch in your recipes! I am 3.generation vegetarian and very inspired by your cooking, I love it. I live in the " Rainbow-Region", in Australia and I think you should really visit this area because it has the highest percentage of Vegetarians living here in all of Australia. There are some really nice and also iconic vegetarian places to eat and the landscape and nature is stunning. Byron Bay is the most Easterly point of Australia and you can see the Sun go up before anyone else does. It has amazing rainforest and the beauty of the Ocean but wherever you go you will find beutiful places. I hope you have a wonderful time in Australia, lots of love, Sabina
  • Looks so good :) I would never come up with this kind of stuff, so happy others do Check out my new blog:
  • Sonja
    P.S. I ordered this book AND your first one a couple days ago. I kept meaning to order the first one and seeing your second one already out was a big kick in the butt to stop procrastinating and do it. I have loved the blog for a long time.

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