Every summer around this time, I make a version of this crumble. So much so that I can’t help but get to late-August and start to crave it when I’m inundated with too many tomatoes.
Also every year, we go to the coast for a family reunion over Labor Day weekend. When we get back and September has arrived, the light begins to change dramatically and the fall colors soon set in. So this is the last week of true summer.
And thus it’s a proper time to make a savory dinner crumble, filled up with the season’s best tomatoes and enjoyed on one of these still-long, slow evenings.
Summer’s End Tomato Crumble, serves 4-5
I love to add just a bit of non-dairy cheese to the crumble topping. I think it adds a nice flavor complexity that the otherwise simple ingredients need. Also, I’ve made this so many times and it’s quick and easy to get in the oven, but sometimes corners are cut and I can tell in the result. For instance, fresh herbs really make the seasoning. Use oregano, thyme, or even rosemary, minced quite fine. Add arrowroot flour to the tomato and bean filling if using large slicing tomatoes, but feel free to skip if using smaller cherry varieties. The flour will thicken it up when the tomatoes are extra juicy.
1 1/2 pounds / 700 g ripe tomatoes
1 tsp coarse sea salt
2 tbsp apple cider vinegar
2 cups cooked white beans such as flageolet or small lima beans
1/4 cup arrowroot flour (optional, see notes)
1 1/2 cups / 140 g rolled oats, gluten-free as necessary
6 tbsp almond flour
1/2 cup / 25 g grated vegan parmesan or cheddar cheese (I prefer Vtopian aged cheddar)
4 sprigs fresh oregano or thyme, leaves picked and chopped
1 pinch sea salt
1/4 cup / 55 g coconut oil
- Preheat the oven to 350°F / 175°C.
- Rinse the tomatoes and cut in halves if using cherries, or dice if using large slicers. Place in a 9-inch pie pan or baking dish and toss with sea salt, apple cider vinegar white beans, and arrowroot flour if using.
- Prepare the crumble in a separate bowl. Start by thoroughly mixing oats, almond flour, grated cheese, oregano and salt. Add the coconut oil in small pieces. Use your hands to mix until large crumbs begin to form. Pour the crumble filling evenly over the tomatoes. Bake in the oven for 40 minutes or until the tomato juices are bubbling around the edges and the crumble is firm and browned.