It’s a foggy, mellow weekend in the city today – I LOVE days like this, where I wake up to the fog curling up against my windows, and then by noon it starts to clear but only kind of, so if you look up, you see it moving fast overhead, and obscuring bits and pieces of the city.
Then by midafternoon it starts coming in again, and by evening things are covered again. Arguably, I think one of my favorite things about living in the city is the fog – I find it magical and beautiful.
It’s also insanely windy today – I took a long, rambly walk down to Fort Mason & along the water, and the bay is verrrryyy whitecappy today.
In other news, made a crumble! I had some fresh fennel in my produce drawer that I’d been ignoring, and I really couldn’t figure out how I was going to get around to slotting it into meals. Instead, I used it here!
Fennel + apple + walnut is a match made in heaven, and I love the addition of ginger to anything. This crumble is also very dietary-choice friendly; it’s gluten, dairy & refined sugar free with an easy grain-free alternative. Yay! It also comes together in a snap and requires minimal effort, a yay for those lazy weekends.
I felt like I spent most of today doing house tasks… I kind of love days like this though, since they make me feel accomplished. Spent a ton of time troubleshooting & descaling my moka pot today too… I love good coffee and it’s so sad that my bialetti has suddenly decided to not work properly. I THINK it needed a good descaling, so ran it through two cycles of that… let’s see how this goes. Fingers crossed it starts behaving. It’s been giving me trouble for at least a week, and I’m over it.
Happy weekend! I hope yours is equal parts fun and relaxing.
Fennel, Apple & Blueberry Crumble
Gluten, dairy & refined sugar free + vegan. Easily grain free if needed/wanted – just omit the oats (it’s just as good that way, promise!). Earthy fennel, fresh apples + blueberries & a nutty crumble topping. Yield: 1 8 or 9″ crumble, serves several. A Wait are those Cookies original.
For the crumble
1 c almond flour, packed
1 tbsp vanilla
1/4 tsp sea salt, heaping
1 tbsp maple
1/4 c melted coconut oil
1/2 c chopped walnuts
1/3 c oats* (Omit for grain free)
1/4 c unsweetened coconut
1/4 c crystalized ginger
2 tsp fennel seeds, very finely chopped (or ground in a mortar)
1 bulb of fresh fennel, finely diced
2 granny smith apples, peeled & chopped into small cubes
~1 c wild blueberries (mine were frozen)
1 tbsp tapioca starch + 1/4 c water
1 tbsp maple
zest and juice of two lemons
Preheat the oven to 350 and grab some kind of 8″ or 9” baking dish – this is the least fussy recipe ever, so square, round, etc – whatever you have is fine! I used a deep 9″ pie dish. In your baking dish of choice, toss together fennel, apples, blueberries, lemon juice and zest. In a smaller bowl, whisk together tapioca starch & water, add maple, then pour over the prepared fruit. Bake for 20 minutes.
While the fruit is baking, make the crumble. In a large bowl, stir everything together: almond flour, vanilla, salt, oats (if using), maple, chopped walnuts and coconut, fennel seeds, and coconut oil together, then stir in crystallized ginger.
Remove the fruit from the oven, and toss a bit to redistribute. Drop the topping over the fruit, and bake for another 25 minutes until the top is lightly golden brown and the fruit is bubbly. Remove and let cool completely before serving. Excellent with ice cream! It’s also fabulous cold after being refrigerated overnight and served straight out of the fridge – highly recommended. Leftovers keep well covered in the fridge for a day or two but I dare you to have any ;)