SAVORY TOMATO & MUSHROOM CRUMBLE

Crumble's are usually synonymous with dessert. Berries, stone fruits, chocolate, you name it. I guess you could think of this as a quiche, but it's a lot better, and a lot healthier, than that. I bought a huge box of chanterelle mushrooms last week, and this recipe just popped into my head. That's usually how all of my recipes on this blog become recipes, they just come to my mind and I write them down and make them! Tomatoes and mushrooms are a perfect combination, and for whatever reason, I decided to make a savory crumble. Dessert crumbles are one of my favorite things to eat, so I figured, this would be delicious too. I opted out of making a crust, because sometimes too much crust is too much dough and I'd rather focus on the main ingredients. There was no need for a crust, anyways.

I mixed the mushrooms and tomatoes with flour, sea salt, olive oil and some spices, just as you would mix fruits with sugar, flour and butter. I made the crumble topping using a mix of gluten free oats, almond flour, olive oil, sea salt and fresh herbs. This is such an easy recipe to make, and so hearty and savory, I will definitely be experimenting this again using different vegetables. I am thinking pumpkin, sweet potatoes, and even zucchini. Stay tuned!

Husband approved.

Ingredients:

1 1/2 cups cherry tomatoes, chopped

2 cups chanterelle mushrooms (or whatever mushrooms you have on hand)

4 tbsp extra virgin olive oil

2 tsp sea salt

2 tbsp fresh rosemary

1 tsp cayenne

1 tsp paprika

1 cup gluten free oats

1 cup almond flour

Directions:

Preheat the oven to 375F. Wash the tomatoes and mushrooms. Slice the tomatoes in half and de stem the mushrooms. In a large bowl, mix together the mushrooms and tomatoes with 2 tbsp extra virgin olive oil, and 1 tsp of sea salt. Place in the bottom of a baking dish. To make the crumble, mix the gluten free oats, almond flour, 2 tbsp extra virgin olive oil, 1 tsp sea salt, fresh rosemary, cayenne and paprika. Using your hands, crumble over the tomato and mushroom mixture. 

Bake for 45 minutes to 1 hour, until the mushrooms and tomatoes are fully cooked and the crumble is golden brown.