Apple Crisp


  • 1 bag apples
  • 1 bowl lemon water
  • 1/4-1/2 cup sugar
  • 1 tbs GF flour
  • 1/4 cup cider
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon

Buckle Topping

  • Mix with pastry mixer until looks like coarse corn meal
  • 1 cup sugar
  • 2/3 cup flour
  • 1 tsp cinnamon
  • 1/2 cup (1 stick) butter


  • Preheat over to 375
  • Note: Regular 9x13 lasagna pan works well to serve 9-10 people
  • Spray or grease pan.
  • Peel, cut , and core, apples: 1 whole bag of apples fits one dish.
  • Once peeled, have lemon water close by to put slices in so they don’t turn brown since it takes a while to slice all the apples.
  • Dry apples in clean towel and put in a bowl. Toss with: ¼ cup -1/2 cup sugar 1 TBS. GF Flour ¼ cup cider ½ tsp. nutmeg 1 tsp. cinnamon
  • Place mixture in lasagna pan and top with Buckle topping (recipe below).
  • Recommend making a double batch of topping with some left over.
  • Bake 375 degrees for 40-45 minutes minutes until bubbly and golden brown. Serve warm with vanilla ice cream.

Buckle Topping

  • In a mixing bowl, combine ingredients and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake.