Apple-Cranberry Crisp with Polenta Streusel Topping
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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
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.