Apple Cobbler

Our apple tree graduated from its "creep year" of barely growing and producing just a handful of apples to its "leap year" growing much taller and producing a TON of fruit. Naturally, this put me on the hunt for recipes. Since we have Braeburns, my awesome baker friend Jackie said their flavor and soft texture would be perfect for cobblers. Her recipe brings out the best in the fruit without being too sweet. The aniseed is an unexpected and wonderful addition. Enjoy!

APPLE COBBLER
Topping:
1 tsp aniseed
1 1/2 cups pastry flour
3/4 cup polenta (coarse cornmeal)
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp 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
1/3 cup sugar (or you may omit, depending on how sweet your apples are)
2/3 cup (packed) golden brown sugar
2 tsp finely grated lemon peel
1 1/2 tsp finely grated orange peel
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 lbs. Apples, peeled, cored, cut into 1-inch cubes
2 tbsp fresh lemon juice
Vanilla gelato or ice cream to serve

For topping: 
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: 
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.