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

Instructions

1. 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.
2. 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).
3. 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).
4. 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.
5. *Sold at some supermarkets and at natural foods stores and Italian markets.