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.


  • Raquel
    I made this tonight and it was deliiicious!! I served it with mixed beans and left out the parmesan and sprinkled some yeast flakes before serving instead. We loved it and will definitely be making it again! Thank you :)
  • Ilse
    Awesome that crumble, I love oats what a great idea, yummy
  • Lize
    This looks awesome! I was wondering if it was possible to substitute almond meal for some other flour? I have coconut flour but google tells me it needs more liquid due to it's tendency to soak up more moisture. Any suggestions??
    • Nicola
      Hey! Made it tonight and used chopped pumpkin seeds instead! Hope this helps :)
  • Hi guys, we just made the crumble and are so excited. We used our own tomatoes from the balcony and added some basil. Thanks for the great recipe! Greetings from Ye Olde Kitchen, Eva and Philipp
  • Titia
    I made this recipe for a picnic with friends. They were first amazed by the idea of a savoury crumble, and then by the delicious flavour. When I got home, I made another batch just for me to enjoy for lunch this week. Thank you!
  • Couldn't believe I missed this recipe. It looks so pretty when finished. This will make a great side dish for dinner.
  • Awesome direction :-) i like crumbles however the thought of creating a savoury one had ne'er crossed my mind! I created this just with 0.5 cherry tomatoes, 0.5 courgette, and had to contain myself to not eat the complete pan in one sitting! (Also, impressed by your aspect dish I had this with kitchen appliance cooked kale, chickpeas and pears. Am currently inquisitive why I’d ne'er thought of mixing chickpeas with pear, it’s therefore utterly autumn-y!)
  • I love the idea of a savoury crumble! Can't wait to try this! - Hannah
  • Mish
    Hi guys! I totally love your recipes. Spent my summer vacation cooking and baking most of the stuff in your book. And Your spinach pancakes are my go-to recipe when I want something satisfying! Ok, I'm sure you get this all the time, so I'll just cu to the chase. Any chance you guys want to experiment/have fun with and share a No-gluten, no-fry doughnut recipe? It's Chanukah season soon and I'm sure many of us would love to make their donuts a little bit healthier!
  • Adriana
    This one caught my attention, but I have to say it took me time to try it and it was my daughter who helped out and did almost everything. What a wonderful surprise!! Even my very very very picky son said: "what are you baking? It smells so good, it smells like a restaurant!" And what's more he tried it! Thanks for such an original and delicious recipe, it is good with your serving suggestions or all by itself.
  • 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!)

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