Apple-Cranberry Crisp with Polenta Streusel Topping

Name: Apple-Cranberry Crisp with Polenta Streusel Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

895

kcal

Calories

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon aniseed, 1 1/2 cups pastry flour, 3/4 cup polenta (coarse cornmeal)*, 1/2 cup sugar, and more.

Yes, Apple-Cranberry Crisp with Polenta Streusel Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!