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Apple-cranberry Crisp with Polenta Streusel Topping

In anticipation of the OíDonnellís WildCard Saturday Party, I made a dessert. Unfortunately, I donít have a photo of it, so Iím going to borrow this one from Bon Appetit. Just know that it looked almost as good. Promise.

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Here is the recipe.

The ingredients for the topping:

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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

The ingredients for the filling:

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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
Preparation
For topping:

Toast aniseed in small skillet over medium heat until slightly darker in color, about 3 minutes.

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Place seeds in processor. Add next 5 ingredients; blend 5 seconds.

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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.

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For filling:
Preheat oven to 375įF. Combine first 8 ingredients in large bowl; stir to blend.

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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.

From Bon Appetite, Dec. 2007.

11:01:00 on 01/05/08 by liz - Category: Recipes

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