Worth a trip

Apple-Cranberry Crisp with Polenta Streusel Topping

Name: Apple-Cranberry Crisp with Polenta Streusel Topping
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

A small grocery run gets this on the table.

Ingredients

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directions

1.
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.
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.

Recipes sourced from Epicurious.com.

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