Apple Cranberry Crisp with Polenta Streusel Topping


1 tsp ground anise seed
1 1/2 cups flour
3/4 cup polenta
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1 cup chilled unsalted butter, cut into 1/2-inch cubes
1 large egg, beaten


2 cups fresh cranberries
2/3 cup sugar
2/3 cup (packed) light brown sugar
2 tsp lemon zest
1 1/2 tsp orange zest
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 lbs macintosh apples, peeled, cored, cut into 1-inch cubes
2 Tbsp fresh lemon juice

Preheat oven to 375°F. For topping, Combine the anise seed, flour, polenta, sugar, baking powder and salt in a food processor with a blade attachment; blend 5 seconds. Add the butter and pulse until the mixture resembles coarse crumbs. Drizzle egg over and pulse until ingredients are evenly moistened. For the filling, combine cranberries, sugar, brown sugar, lemon and orange zest, cinnamon, salt and pepper in a large bowl; stir to blend. Add the apples and lemon juice. Mix well and transfer filling to a glass or clay baking dish. Sprinkle topping evenly over filling – do not press it down. Bake until the apples are tender, juices bubble around the edges, and the topping is crisp and golden, about 1 hour. Cool completely. Serve warm with vanilla ice cream.

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