Apple-Cranberry Crisp with Polenta Streusel Topping |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The fragrant spices in this apple crisp are pure Christmas, and the cornmeal in the topping adds a rustic touch. Ingredients:
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 |
2 cups fresh cranberries |
2/3 cup sugar |
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 |
Directions:
1. 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.
2. 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).
3. 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.
4. *Sold at some supermarkets and at natural foods stores and Italian markets.
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