We often associate crumble with apples and berries. Why not give it a savory twist? Bruxelles Secrète invites you to reimagine this classic dessert with our favorite seasonal ingredient. I’m talking about: pumpkin. And for that comforting crunch, we’ll sprinkle it generously with Parmesan. PERFECT for getting in shape this winter! Here’s the recipe for pumpkin and Parmesan crumble!
Ingredients
- Pumpkin (500 grams)
- Flour (50 grams)
- Almond flour (50 grams)
- Breadcrumbs (50 grams)
- Grated Parmesan (100 grams)
- 1 chicken bouillon cube
- Soft butter + a little extra for the dish (125 grams)
- salt and pepper to taste
Preparation
- Heat some water with a chicken bouillon cube.
- Meanwhile, peel the pumpkin. Remove the seeds and strings, and cut it into large cubes.
- Add the pumpkin cubes to boiling water, reduce the heat to medium, and cook for 5 minutes or until the pumpkin cubes are tender.
- Drain them in a colander and set aside. Preheat the oven to 180°C.
- Cut the butter into cubes.
- Pour the flour, breadcrumbs, almond flour, butter, and grated Parmesan into a mixing bowl.
- Mix everything together for several minutes until you have a crumbly, sandy dough, then set aside.
- Butter an oven-safe dish. Spread the pumpkin cubes in the bottom of the dish, then crumble the crumbly dough over the top. Season with salt and pepper.
- Place the dish in the preheated oven and bake the crumble for 20 minutes.
💡 The Brussels Secret tip: Serve the pumpkin and Parmesan crumble while it’s still warm.
