Recipe: Apple-Fennel Crisp with Pine Nut Topping

APPLE-FENNEL CRISP WITH PINE NUT TOPPING

"In August, fennel flowers fill the driest corner of the garden with yellow lace and the smell of licorice. In September, the flowers go to seed--just in time for apple season. I cut the seedheads while they are still plump and let them dry in a bowl in the kitchen so I can continue to enjoy the scent. Then I bake." - Ariel Swartley (Los Angeles, CA)

Butter, for the baking dish
2 teaspoons fennel seeds
3 pounds firm, sweet-tart apples, such as Gravenstein, Granny Smith, Gala, or Braeburn, quartered, corded and thinly sliced
1/8 teaspoon crushed mace blade
1 cup sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/4 cup pine nuts, toasted
6 tablespoons (3/4 stick) butter, at room temperature, cut up
Heavy (whipping) cream or ice cream for garnish (optional)

Preheat the oven to 350 degrees F. Lightly butter a 2 1/2 quart ceramic or glass baking dish.

Toast the fennel seeds in the oven, an ungreased skillet in the stovetop, or a microwave oven until beginning to brown, about 1 minute. (You can toast the fennel seeds and pine nuts at the same time; be sure to keep them separate.) Remove and let cool enough to handle. Crush in a mortar and pestle or in a spice grinder.

Place the apples, mace, fennel seeds, and 1/2 cup of the sugar in the baking dish and stir to mix.

Combine the remaining 1/2 cup of sugar, flour, salt, pine nuts, and butter in a medium bowl and mix with your fingers until crumbly. Sprinkle over the apples.

Bake until the apples are tender and the topping is golden brown, about 1 hour, depending on the type of apple.

Cool slightly, then serve warm, accompanied with cream or ice cream, if using.

Makes 6-8 servings
Source: Smith & Hawken Gardeners' Community Cookbook by Victoria Wise