Dessert: Apple-Cranberry Crisp with Polenta Streusel Topping

Recipe by Michael Chiarello The fragrant spices in this apple crisp are pure Christmas, and the cornmeal in the topping adds a rustic touch.

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

Instructions

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.

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