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Apple-Cranberry Crisp with Polenta Streusel 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', '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']

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.
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).
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.

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