WHAT IS A CRUMBLE?
That is a deceptively good question. There are a number of “crumble” recipes, including this one, that don’t involve a broken up pie crust. The reality is that the “crumbly” part of them name applies to any recipe that at least simulates or has that crumbly look or texture to it. The recipe below is an innovative one-skillet dish of colorful Swiss chard dish enhanced with yellow split peas and coconut. There are a lot of variations on this type of recipe, for example still using Swiss chard the N.Y. Times came up with a beet version!
SUGGESTIONS WHEN MAKING A CRUMBLE
This is a great recipe for easy veggie variations! You can make Broccoli Lentil version or Spinach Lentil one by substituting 4 cups fresh baby spinach for the Swiss chard or 4 cups fresh chopped broccoli. Though why some people love these evil green trees is beyond me.
WHAT GOES WELL WITH A CRUMBLE?
Sounds like the opening line of some Greek or Shakespearean tragedy. Think of this family of recipes as deconstructed savory tarts for the sophisticated diner! This is a dish that can also be easily prepped over the weekend for a quick but delicious meal later in the week.