Apple-Cranberry Crisp with Polenta Streusel 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
• 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. 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.
7. Preheat oven to 375F.
8. Combine first 8 ingredients in large bowl; stir to blend.
9. Add apples and lemon juice; toss to blend.
10. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish).
11. Crumble topping finely over filling.
12. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour.
13. Cool 15 minutes.
14. Serve crisp warm with gelato.
15. *Sold at some supermarkets and at natural foods stores and Italian markets.

aniseed, pastry flour, polenta, sugar, baking powder, salt, butter, egg, fresh cranberries, sugar, golden brown sugar, lemon peel, ground cinnamon, salt, freshly ground black pepper, apples, lemon juice, vanilla gelato

Taken from www.epicurious.com/recipes/food/views/apple-cranberry-crisp-with-polenta-streusel-topping-240747 (may not work)