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1
Preheat the oven to 375 degrees F.
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2
To make the topping, measure the flour, polenta, sugar, salt, baking powder, and anise seeds into a food processor or a stand mixer fitted with the paddle attachment.
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3
Pulse for a few seconds to combine.
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4
Add the butter and pulse or mix on medium-low speed until the mixture resembles coarse crumbs.
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5
Transfer the mixture to a bowl and make a well in the center.
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6
Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed.
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7
The mixture will not adhere in the manner of a dough but will clump together if pressed in your palm.
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8
Set aside until needed.
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9
To make the filling, combine all the ingredients in a large bowl and toss until well mixed.
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10
Turn mixture into a 2 quart shallow baking dish.
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11
Sprinkle the topping over the filling in an even layer.
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12
Do not press down.
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13
Place the dish on a baking sheet to catch the drips and place in the oven.
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14
Bake until the juices are bubbling up around the topping and the top is crisp and golden brown, about 1 hour.
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15
Serve warm with gelato, if desired.
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16
Chef's note: If you choose to bake the dessert in individual dishes, cut the baking time by about half.
