How To Make Jamie Oliver Vegetable Crumble
1-Preheat your oven to 350°F (175°C) and: Preheat your oven to 350°F (175°C) and place the rack in the center. Lightly butter a deep 9-inch pie dish and set it aside.
2-In a medium bowl, mix together the: In a medium bowl, mix together the crushed crackers, panko, Parmesan, black pepper, thyme, and melted butter until well coated. Spoon just under half of this mix into the bottom of the buttered dish, pressing it gently up the sides. Bake for 12 minutes until lightly golden, then set aside to cool.
3-Heat olive oil in a large skillet: Heat olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes until soft and golden. Stir in the garlic and cook for another minute. Now, crank up the heat to medium-high and toss in the Brussels sprouts, carrots, mushrooms, and thyme. Cook for 15-20 minutes, stirring occasionally, until everything is nicely caramelized. Season as you go with salt and pepper.
4-Reduce the heat to medium and sprinkle: Reduce the heat to medium and sprinkle the flour over the veggies. Stir it in well so you don’t see any raw flour left. Slowly pour in the broth while stirring to deglaze the pan. Let it simmer until the sauce thickens up, then finish with a swirl of heavy cream off the heat.
5-Taste and tweak your seasoning if needed: Taste and tweak your seasoning if needed. Pour the creamy vegetable mixture over the baked crust. Scatter Gruyere cheese over the top, then finish with the rest of your crumble topping. Bake for 12-15 minutes until golden and bubbling.
6-Let the crumble rest for about 15: Let the crumble rest for about 15 minutes before slicing. This helps the layers settle and makes serving a breeze.