Save Recipe Print
Yield:
6 servings

Ingredients

For the topping: 
For the filling:

Directions

To make the topping:

Preheat the oven to 375 degrees F. Measure the flour, polenta, aniseeds, sugar and salt into a medium mixing bowl. Add the butter and mix with your hands until the mixture resembles coarse crumbs. Make a well in the center of the mixture. Pour the egg into the well and toss the egg and flour together lightly and thoroughly with your fingers until evenly mixed. The mixture will not adhere in the manner of pastry dough but will clump together if pressed in your palm. Set aside until needed.

To make the filling:

Combine all the ingredients in a large bowl and toss until well-mixed. Turn into a 2-quart shallow, buttered baking dish. Sprinkle the topping over the filling in an even layer. Do not press down. Place the dish on a baking sheet to catch the drips and place in the oven. Bake until the juices are bubbling up around the topping and the top is crisp and golden brown (about 1 hour). Serve warm with gelato or whipped cream if desired.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Pumpkin Banana Mousse Tart

Recipe courtesy of Ina Garten

Strawberry, Rhubarb, and Banana Crostata

Recipe courtesy of Michael Chiarello

Raspberry Rhubarb Crostata

Recipe courtesy of Ina Garten

Strawberry Almond Crostata

Recipe courtesy of Annie O'Hare

Crostata with Strawberry Jam

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword