Apple-Cranberry Crisp with Polenta Streusel Topping


  • 1 teaspoon aniseed
  • 1 /12 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 chilled unsalted butter, cut into 1/2-inch cubes
  • 1 large egg, beaten


  • 2 cups fresh cranberries
  • 1/3 cup granulated sugar
  • 1/2 cup (packed) golden brown sugar
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 pounds tart, crisp apples (we like Grannysmith, Pink Lady, or Braeburn)
  • 2 tablespoons lemon juice


  1. To make streusel topping, toast aniseed in a 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; pulse blender 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 combine. Add apples and lemon juice; toss to blend. Transfer filling to a shallow 2-quart baking dish. Crumble topping finely over filling.

  3. Bake crisp until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve warm, with vanilla ice cream or freshly whipped cream.

    *Adapted from Bon Appetit