smittenkitchen
Apple Cranberry Crisp with Polenta Streusel
This apple-cranberry crisp is fragrant with citrus and cinnamon and is topped with a polenta streusel that tastes like buttery crumbled cornbread.
👥 8 Servings⏱️ Prep & Cook: 1h👤 deb📖 smittenkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking dish
- ●bowl
- ●blender
- ●whisk
- ●food processor
📝 Preparation Steps
1
Heat your oven: To 375°F (190°C).
2
Make the filling: In a 3-quart baking dish (mine here is 2.5 quarts and it just barely makes it), combine all of the filling ingredients and spread them out evenly.
3
Make the topping: Whisk together flour, polenta, aniseed (if using), sugar, baking powder, and salt in a large bowl. Add chopped butter and use your fingers or a pastry blender to work it in until there are no chunks; the whole mixture should look like coarse cornmeal. Add the egg and stir to mix into the chunks. The mixture should be relatively thick like a cookie dough.
(900 grams) granny smith or another tart baking apple, peeled, cored, cut into 1-inch chunks2 pounds(7 ounces or 200 grams) fresh cranberries2 cups(135 grams) all-purpose flour1 cupbaking powder1 teaspoonlarge egg, lightly beaten1
4
[If you have a food processor, you can make the topping there too. Blend the dry ingredients together, then blend the butter in until it disappears, and finally pulse the egg until it’s mixed into the crumbs.]
(900 grams) granny smith or another tart baking apple, peeled, cored, cut into 1-inch chunks2 pounds(7 ounces or 200 grams) fresh cranberries2 cups(135 grams) all-purpose flour1 cuplarge egg, lightly beaten1
5
Sprinkle the topping over the apple-cranberry filling, breaking it up with your fingers into small chunks.
6
Bake the crisp: For 45 to ⏱️ 50 minutes, until the topping is golden brown and the juices from the fruit are bubbling through it. Check around ⏱️ 30 minutes; if the topping is getting too dark, cover it with a piece of foil for the remaining baking time. Let cool for ⏱️ 5 minutes if you can bear it and serve warm, with a scoop of ice cream.
7
You can assemble the crisp and bake it up to a day later. The finished crisp will keep in the fridge for up to one week. Rewarm in a 350-degree oven, if you wish.
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