Apple Buckwheat Crisp

Yield: 6 Servings


  • 6 firm apples (try Braeburns, Galas, or Gravensteins)
  • ¼ cup maple syrup
  • ½ teaspoon ground ginger
  • 140 grams (about 1 cup) gluten-free all-purpose flour mix
  • 1 cup Erewhon buckwheat/hemp cereal
  • ¾ cup packed brown sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup (1 stick) cold unsalted butter, cut into 1-inch cubes



Preparing to bake. Preheat the oven to 375°. Grease a 9x13 casserole pan with butter or a neutral-tasting oil such as canola.

Preparing the apples. Peel the apples and take out the cores. Cut them into 1-inch slices and put them into a large bowl. Drizzle the apples with the maple syrup and the ginger. Toss to evenly coat the apples. Pour them into the casserole pan.

Combining the dry ingredients. Put the flour, cereal, sugar, salt, cinnamon, and nutmeg in the bowl of food processor. Pulse until the ingredients are mixed and the cereal is somewhat crushed.

Cutting in the butter. Add the butter to the food processor. Pulse until the butter is in pieces the size of lima beans. (Some might be smaller, like peas. That’s fine too.)

Baking the crisp. Distribute the crisp topping evenly over the apples. Bake until the apple slices are tender, the juices beginning to ooze, and the topping a golden-brown, 45 to 55 minutes.

Take the crisp out of the oven. As soon as it is cool enough to eat, serve.

Source: Shauna & Dan Ahern of Gluten Free Girl & Chef