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Leek & blue cheese crumble recipe

Leek & blue cheese crumble recipe

4 ratings

See method

  • Serves 6
  • 20 mins to prepare and 45 mins to cook
  • 451 calories / serving


  • 2 leeks, halved, washed and finely sliced
  • 200g Stilton, crumbled
  • 50g butter
  • salt
  • pepper

For the crumble

  • 100g plain flour
  • 100g unsalted butter, cold and cubed
  • 100g breadcrumbs
  • salt
  • pepper
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

  • Fat

    33g 47%
  • Saturates

    20g 100%
  • Sugars

    2g 2%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 27.5g Protein 12.3g Fibre 2.5g


  1. Preheat the oven to 200°C.
  2. Prepare the crumble topping by pulsing together the flour, breadcrumbs and butter in a food processor with some seasoning until they resemble fine breadcrumbs. Transfer to a mixing bowl and set to one side.
  3. Prepare the filling by melting the butter in a large saucepan over a medium-high heat. Add the leeks and sweat them with some salt for 4-5 minutes until they start to soften, making sure you stir occasionally. Continue to cook them for another 4-5 minutes, then remove from the heat and stir in the cheese.
  4. Spoon into a large, oval, ceramic baking dish. Sprinkle the crumble topping evenly over and bake for 20-25 minutes until golden brown in colour.
  5. Remove and allow the crumble to sit for a few minutes before serving.

*This dish is very indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!

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