Here we have a recipe by the famous Ottolenghi. I was interested in it as there are not such many fennel recipes. Normally I use a griddle pan and roast them until dark which gives them a nice sweet flavor. Or I use it raw for a salad with blood oranges.
Fair to say the 30g of sugar in the original recipe by Ottolenghi is certainly not everybody´s cup of tea. Maybe you have to leave it out. On the other hand this crumble could be nice as a side-dish for game, game birds or poultry and meat. Or for a veggie it is a really good main dish.
https://www.wineberserkers.com/content/?p=4296
ENJOY
Martin