Baked Fruit Crumble Skillet

Method

1. Gather and prep everything first: unsalted butter, granulated sugar, all-purpose flour and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the fennel bulb in a little butter until translucent.
3. Add the fruit crumble and let it baked, undisturbed, so it takes on real color before you stir.
4. Stir in the black pepper along with a good pinch of salt, scraping up anything stuck to the bottom of the pan.
5. Add the coconut milk and let it reduce until it just coats the back of a spoon.
6. Taste and adjust, then finish with a squeeze of lemon right before serving.
7. Serve warm, ideally with something to soak up the sauce.