Skill required: Confident baker
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
1. For topping: Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes.
2. Place seeds in processor.
3. Add next 5 ingredients; blend 5 seconds.
4. Add butter; blend, using on/off turns, until mixture resembles coarse crumbs.
5. Transfer mixture to large bowl.
6. Drizzle egg over and stir until ingredients are evenly moistened.
Filling:
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
1. For filling: Preheat oven to 375°F.
2. Combine first 8 ingredients in large bowl; stir to blend.
3. Add apples and lemon juice; toss to blend.
4. Transfer filling to 11x7x2-inch glass baking dish or other shallow 2-quart baking dish.
5. Crumble topping finely over filling.
6. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour.
7. Cool 15 minutes.
Serve crisp warm with gelato.
Yield: 8 servings
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