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Apple-Cranberry Crisp with Polenta Streusel Topping and Aleppo Marash Pepper

November 14, 2016

Apple-Cranberry Crisp with Polenta Streusel Topping and Aleppo Marash Pepper

There's always room for dessert with this Apple-Cranberry Crisp with Polenta Streusel Topping and Aleppo Marash Pepper. The spice and the tartness makes it a nice and rustic Thanksgiving dessert you'll always look for!

Serves 8

 

Ingredients:

Topping:

  • 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

Filling:

  • 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 Aleppo Marash Pepper
  • 2 pounds apples, peeled, cored, cut into 1-inch cubes
  • 2 tablespoons fresh lemon juice
  • Vanilla gelato or ice cream

 

Instructions:

For topping:

  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.

For filling:

  1. 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).
  2. 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.

 

Click here to buy Aleppo Marash Pepper and other herbs and spices

 

Source: Epicurious

 

Photo Credit to: Kana Okada




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