Apple Cranberry Crisp.
Apple-Cranberry Crisp with Polenta Streusel Topping
Adapted from Michael Chiarello via Bon Appetit, December 2007
Topping:
1 teaspoon aniseed
1 1/2 cups pastry flour
3/4 cup polenta (coarse cornmeal)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, beaten to blend
Filling:
2 cups fresh cranberries
White sugar–original recipe calls for 2/3 cup, I’d suggest 1/3 cup or omitting it entirely
2/3 cup (packed) golden brown sugar
2 teaspoons finely grated lemon peel
1 1/2 teaspoons finely grated orange peel
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 pounds Granny Smith apples, peeled, cored, cut into 1-inch cubes
2 tablespoons fresh lemon juice
Vanilla gelato or ice cream
For topping: Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes. Place seeds in processor. Add next 5 ingredients; blend 5 seconds. Add butter; blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened.
For filling: Preheat oven to 375°F. Combine first 8 ingredients in large bowl; stir to blend. Add apples and lemon juice; toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish).
Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato.