Apple-Cranberry Crisp with Polenta Streusel Topping
Rating
0 out of 5 stars
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Ingredients
- 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, suggested 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
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Preparation
Step 1
For topping: Toast aniseed in a small skillet over medium heat until slightly darker in color, about 3 minutes.
Step 2
Place seeds in processor.
Step 3
Add the next 5 ingredients; blend for 5 seconds.
Step 4
Add butter; blend, using on/off turns, until mixture resembles coarse crumbs.
Step 5
Transfer mixture to large bowl.
Step 6
Drizzle egg over and stir until ingredients are evenly moistened.
Step 7
For filling: Preheat oven to 375°F.
Step 8
Combine first 8 ingredients in a large bowl; stir to blend.
Step 9
Add apples and lemon juice; toss to blend.
Step 10
Transfer filling to 11x7x2-inch glass baking dish (or other shallow 2-quart baking dish).
Step 11
Crumble topping finely over filling.
Step 12
Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour.
Step 13
Cool for 15 minutes.
Step 14
Serve crisp warm with gelato.
Step 15
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Chef's notes
The recipe was found to be overly sweet, suggesting to reduce the amount of sugar used.
Consider halving the sugar or reducing by one-third for a balanced taste.
The flavors of lemon, orange, cinnamon, and pepper complement the fruits beautifully.
The dish was recommended for winter dinner parties.
