Mixing varieties of apples in any apple pie, cobbler, crisp, or crumble increases the depth of flavor and, if blending harder apples with softer ones, creates a firmer, denser texture.
Preheat oven to 350 deg. F. Grease 9x13 baking dish. Core and thinly slice 8-12 medium-large apples. In a large bowl, toss apple slices with 1 tsp ground allspice, 1 tsp. ground cinnamon, 1 tsp. ground ginger, and 1 cup golden raisins. Add 1/3 cup maple syrup and turn to coat evenly. Put apple mixture into the dish.
In a medium-large bowl, stir together 2 cups old-fashioned rolled oats (make sure these are gluten-free oats, if making this gluten-free), 1+1/2 cups chopped walnuts or pecans, 1 cup barley flour (for gluten free version, use 1/2 cup amaranth flour + 1/2 cup brown rice flour), 1/2 cup brown sugar, 1+1/2 tsp. ground cinnamon, 3/4 tsp. ground allspice, 3/4 tsp. ground mace, and 1/4 tsp. salt. When ingredients are well mixed, add 1/2 cup maple syrup and 1/2 cup melted butter, soy butter, or corn oil. Stir to coat ingredients evenly, making a crumbly topping.
Top apples. Put crisp into oven and bake 40-50 minutes, until soft and bubbly.