Almond Vegetable Crumble
This almond vegetable crumble is a savoury vegetarian main course topped with a crunchy mix of roasted almonds and wholemeal flour. The Thermomix grinds the almonds evenly, kneads the crumble topping to the ideal consistency and cooks the vegetables gently, so every component succeeds with minimal effort and washing up.
About this recipe
Almond vegetable crumble Thermomix TM7 is the savoury bake that turns simple vegetables into a comforting vegetarian main course. If you have been searching for easy crumble recipes for your all-in-one kitchen machine, this one shows exactly why the TM7 earns its place on your worktop. The roasted almonds are ground from coarse to fine in seconds, giving the topping a nutty depth that shop-bought crumbs never achieve, while the wholemeal flour adds a wholesome, rustic bite. Beneath the golden crust, the vegetables stay tender and full of flavour thanks to gentle cooking before baking. This makes it an ideal quick weeknight dinner yet special enough for a weekend gathering with friends. The contrast between the crunchy almond topping and the soft vegetables is what makes people come back for seconds. Serve it straight from the oven with a fresh green salad for a complete, satisfying meat-free meal.
Preparation tips
- Use roasted almonds for the topping rather than raw ones, as their deeper flavour carries the whole crumble. Keep a few almond pieces slightly coarse so the crust keeps a pleasant bite after baking instead of turning uniformly powdery.
- Prepare the crumble topping in advance and keep it in the fridge in a sealed container for up to two days. The baked crumble also reheats well the next day, making it a practical option for a leftovers lunch.
- For a nuttier, more festive flavour, add a pinch of smoked paprika or dried thyme to the wholemeal flour before mixing. Children can help sprinkle the crumble over the vegetables, making this an easy family-friendly kitchen activity.
Recipe variations
- Gluten-free version: replace the wholemeal flour with a gluten-free flour blend or buckwheat flour. The ground roasted almonds already provide structure, so the topping stays beautifully crisp and crumbly without any gluten.
- Seasonal version: swap in autumn vegetables such as pumpkin, parsnip and leek, or go for a summer version with courgette, fennel and cherry tomatoes. Hazelnuts can replace the almonds for a festive Christmas variation.
Thermomix TM7 Benefits
- Weighing the wholemeal flour directly in the mixing bowl guarantees the exact crumble ratio without extra scales.
- Grinding the roasted almonds evenly gives the topping its signature nutty crunch in just seconds.
- Kneading the almond and flour mixture produces uniform buttery crumbs without any manual rubbing by hand.
- Heating the vegetables gently before baking keeps them tender and full of flavour without risk of burning.
- Mixing the oil, salt and pepper distributes the seasoning consistently through every layer of vegetables.
Ingredients
- roasted almonds
- salt
- raw almonds
- water
- wholemeal flour
- salt
- ground black pepper
- water
- waxy potatoes
- cauliflower florets