Apple Crisp

Topping:

3/4 cup gluten free flour mix
1/2 cup packed brown sugar
1/2 cup sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
10 T. butter, cut into 1/2 inch pieces and softened
1-1/2 cups. finely chopped walnuts or pecans

Filling:

6 pounds apples (around 14), peeled, cored, and sliced into 8 slices, then each slice halved
1/2 cup sugar
1-1/2 T. fresh lemon juice
1 tsp. grated lemon zest

• In a large bowl, toss together apple slices, sugar, lemon juice, and lemon zest.  Place in a 9 x 13" baking dish. 
• Adjust oven rack to the lower-middle position, and heat oven to 375 degrees.
• Put all ingredients for topping in a medium bowl.  With hands, squeeze it all together until thoroughly combined.  Sprinkle over the top of apples.
• Bake for about 1 hour, until the fruit is bubbling and the topping is golden.  Let cool on wire rack for 10 minutes before serving.

I have made this dairy free by substituting Earth Balance spread for the butter.  The people whom I made it for said it was really good!  Enjoy!  I will have a picture up the next time that I make this.