Leek Crumble, with fresh and dried cranberries, and walnuts

Dec 18, 2021 | 0 comments

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Leek Crumble, with fresh and dried cranberries, and walnuts

I was watching a programme on cranberries and what to do with them and one of the chefs talked about a creamy base of leeks, topped with a crumble mix. I thought it sounded really nice, but they hadn’t put that recipe on the internet for that programme, so I came up with this version

As with so many things on Thrifty Lesley, you can make lots of changes depending on what you have in.

How to make leek, cranberry and walnut crumble

Clean the leeks making sure you get rid of traces of grit. Grit in finished dishes is really unpleasant. Then chop the leeks into manageable lengths, half the leeks lengthways and slice down the length again. Finally slice across into fine crescents.

leek crumble - sliced leeks

Put into a saucepan with a splash of oil and cook gently until the leeks have reduced right down.

leek crumble - cooked leeks

Now tip in the fresh and dried cranberries and stir through the cream. Add the salt and pepper and check the seasoning.

leek crumble - cooked base in dish

For the topping, just put all the dry ingredients into a bowl (flour, oats, walnuts and salt) and stir thoroughly to combine.

Add the oil and give it all a good stir again to coat everything with the oil.

Put the leek mixture in a baking dish and top with the crumble. Bake in a moderate oven until golden brown. This will take about half an hour.

leek crumble - in dish, close up

What was the leek crumble like?

I really loved this. It felt decadently extravagant, deliciously creamy and very tasty. I shall put the recipe in my notebook as I’ll definitely be making it again!

Would make a nice centrepiece for vegetarians for a special meal.

Variations for leek crumble

  • You could use all fresh or all dried cranberries, or swap out the cranberries for a different sharp fruit, preserved lemon perhaps.
  • Add chopped chicken, ham or chunks of sausage
  • Add cooked mushrooms, a handful of peas, chopped and cooked carrot, swede or parsnip
  • Include some herbs. Leeks go particularly well with chervil, parsley, sage, thyme or basil.
  • Add some mustard – Dijon or grainy mustard
  • Add a bit of cooked rice to the leek mixture
  • Change the leeks to onions.
  • Change the walnuts to salted peanuts, salted cashews, chopped hazelnuts or chopped almonds
  • Add some cheese to the topping
  • Top the leek base with mashed potato, or a  mix of mashed root veg
  • Put the leek mix in a pastry case and top with breadcrumbs, or in a double shortcrust pie, or roll in a puff pastry roulade
  • Use value soft cheese instead of the cream. Or mascarpone, ricotta – anything creamy

 

What else can I do with leeks

What Goes Well With Leeks?

Other savoury crumbles you might like

Vegetable Crumble. Root veg in a tomato sauce, topped with oats, cheese and salted peanuts

 

Chickpea Crumble

 

Vegetarian Christmas Meal Plan – Vegan Walnut and Chestnut Crumble

 

 

 

 

Leek Crumble with Fresh and Dried Cranberries, and Walnuts
leek crumble - on plate

Leek Crumble

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Creamy leeks, with the pop of fresh and dried cranberries, topped with a walnutty crumble.
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Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Course:
Dinner
,
Lunch
,
Main Course
Cuisine:
English
Vegetarian
Servings: 4
Cost per portion 49p
Calories: 572kcal
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Ingredients

Base

  • 400 g leeks 95p/500g Aldi 76p
  • 1 tblsp oil 1.09/litre 2p
  • 50 g fresh cranberries 1.49/300g 35p
  • 30 g dried cranberries 1.29/150g 26p
  • 100 g double cream heavy cream 28p
  • ½ tsp salt
  • 1 clove garlic 5p

Topping

  • 100 g flour 45p/1.5kg 4p
  • 100 g oats 75p/kg 9p
  • 80 ml oil 1.09/litre 9p
  • 1 pinch salt
  • 1 pinch freshly ground black pepper 1.94

Instructions

Base

  • Clean and chop the leeks.
  • Put the leeks in a saucepan, with the oil and gently cook until the leeks have reduced right down.
  • Tip in the fresh and dried cranberries.
  • Stir in the cream.
  • Season and taste.
  • Tip the leek mixture into a baking dish

Topping

  • Put the flour, oats, walnuts and salt in a bowl and stir well to combine.
  • Add the oil and stir thoroughly so everything is combined
  • Spread the topping over the base
  • Bake in a moderate oven (Gas 6 / 400°F / 200°C / 180°C Fan) 30-35 minutes until golden brown.

Notes

Variations for leek crumble

  • You could use all fresh or all dried cranberries, or swap out the cranberries for a different sharp fruit, preserved lemon perhaps.
  • Add chopped chicken, ham or chunks of sausage
  • Add cooked mushrooms, a handful of peas, chopped and cooked carrot, swede or parsnip
  • Include some herbs. Leeks go particularly well with chervil, parsley, sage, thyme or basil.
  • Add some mustard - Dijon or grainy mustard
  • Add a bit of cooked rice to the leek mixture
  • Change the leeks to onions.
  • Change the walnuts to salted peanuts, salted cashews, chopped hazelnuts or chopped almonds
  • Add some cheese to the topping
  • Top the leek base with mashed potato, or a  mix of mashed root veg
  • Put the leek mix in a pastry case and top with breadcrumbs, or in a double shortcrust pie, or roll in a puff pastry roulade
  • Use value soft cheese instead of the cream. Or mascarpone, ricotta - anything creamy

Nutrition

Nutrition Facts
Leek Crumble
Amount per Serving
Calories
572
% Daily Value*
Fat
 
35
g
54
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
8
g
Monounsaturated Fat
 
18
g
Cholesterol
 
34
mg
11
%
Sodium
 
332
mg
14
%
Potassium
 
333
mg
10
%
Carbohydrates
 
59
g
20
%
Fiber
 
6
g
25
%
Sugar
 
10
g
11
%
Protein
 
8
g
16
%
Vitamin A
 
2042
IU
41
%
Vitamin C
 
14
mg
17
%
Calcium
 
95
mg
10
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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