Apple-Cranberry Crisp with Polenta Streusel Topping
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 teaspoon salt
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup sugar
- 2/3 cup sugar
- 2 cups fresh cranberries
- 1 large egg, beaten to blend
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 teaspoon aniseed
- Carbohydrate 99 g(33%)
- Cholesterol 54 mg(18%)
- Fat 13 g(20%)
- Fiber 6 g(23%)
- Protein 5 g(10%)
- Saturated Fat 8 g(38%)
- Sodium 305 mg(13%)
- Calories 526
PreparationFor topping: Toast aniseed in 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; blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened. For filling: Preheat oven to 375°F. Combine first 8 ingredients in large bowl; stir to blend. Add apples and lemon juice; toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish). Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato. *Sold at some supermarkets and at natural foods stores and Italian markets.
PreparationFor topping: Toast aniseed in 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; blend, using on/off turns, until mixture resembles coarse crumbs. Transfer mixture to large bowl. Drizzle egg over and stir until ingredients are evenly moistened. For filling: Preheat oven to 375°F. Combine first 8 ingredients in large bowl; stir to blend. Add apples and lemon juice; toss to blend. Transfer filling to 11x7x2- inch glass baking dish (or other shallow 2-quart baking dish). Crumble topping finely over filling. Bake dessert until apples are tender, juices bubble thickly, and topping is crisp and golden, about 1 hour. Cool 15 minutes. Serve crisp warm with gelato. *Sold at some supermarkets and at natural foods stores and Italian markets.
