4,122 crumble recipes

A Mexican-inspired chilled gazpacho loaded with fresh Roma tomatoes, zucchini, roasted garlic and spicy vegetable juice, topped with crispy tortilla strips and crumbled Cotija cheese.

This delicious BLT potato salad has all the right flavour and texture. Nobody could resist this tasty salad.

This appetizer is quick and easy to make. Beautiful.

Make this quick, easy and tasty salad as your side-dish with any of your BBQ main course. Light and refreshing, wonderful in a warm summer day.

Creamy, sweet and delicious. It's worth making your own creamed corn instead of getting it from a can.

An amazing omelette with a bruschetta-like stuffing. Pleasing to the eye and incredibly satisfying to the belly. Makes for an impressive Sunday brunch sure to please.

These mini pizza muffins are quick-easy to make, and very tasty. They won't last long, kids and adults gobble them up in record breaking time. Great for a snack and they freeze very well (that is if you can get them into the freezer before someone eats them all!)

Savory muffins seasoned with Parmesan, sage and parsley. Breakfast buttermilk muffins; perfect for a grab 'n go brekkie.

This pizza is coated with garlic olive oil, topped with freshly made bruschetta, quick, easy, and refreshingly delicious! It can be grilled on your Barbecue as well!

Authentic Ukrainian borscht from Kiev with beef chuck, ham bone, oven-roasted beets, cabbage, potatoes, and prunes for subtle sweetness. Topped with sour cream, dill, and crumbled bacon. Serves 12.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Sauté asparagus, mushrooms, and bell peppers until tender, pour in herbed eggs with goat cheese, then broil until golden for a veggie-packed frittata perfect for any meal.

Crumbled silken tofu scrambled with mushrooms, red pepper, green olives, scallions, and a hit of turmeric for color. Vegan, protein-packed, and ready in 40 minutes.

The perfect make-ahead breakfast, it keeps well in the fridge for 4-5 days. The subtle flavor of lemon works beautifully with both leeks and tangy goat cheese.

The balsamic-honey glaze gives the earthy beets a nicely caramelized flavor that goes very well with peppery arugula and creamy goat cheese. The toasted walnuts adds the nutty flavor and crunchy texture, which is well paired with the dried cranberries or cherries. A delicious combination and refreshing salad.