This recipe may be reproduced with the following credit:
 SILVIA BIANCO (www.chefsilvia.com)

Apple/Blueberry Cobbler with Polenta Crust

Topping
1 teaspoon anise seed
1 ½ cups unbleached white flour
¾ cups cornmeal
½ cup white granulated sugar
1 ½ teaspoon baking powder
¼ teaspoon salt
1 stick butter
1 beaten egg

Place all ingredients except butter and egg in the bowl of a food processor and pulse until well mixed. Add butter and egg and pulse again until well mixed and the topping is somewhat moist and crumbly.
In the meantime preheat oven to 375 degrees

In a separate, large bowl, add the following:

The Filling
2 cups berries (these can be any seasonal berries)
2/3 cups granulated white sugar
2/3 cups brown sugar
2 teaspoons grated lemon peel
1 teaspoon cinnamon
½ teaspoon salt
¼ teaspoon black pepper
2 lbs granny smith apples peeled and cut into bite size pieces (these also can be any seasonal fruits)
2 tablespoons fresh lemon juice

Mix all the filling ingredients together and place in an oblong 9 x 13 inch oven safe dish which has been sprayed with a cooking spray. Top with the crumb topping and place in the oven, uncovered and cook for about 1 hour or until the topping is golden. Set aside for about 15 minutes to set and serve warm, topped with vanilla ice cream.