Apple Crisp with Bourbon Sauce

I cut this recipe in half and made half regular and half gluten free. I used 2 square 8x8 pans.

Ingredients:

Regular Version

Filling:
6 Granny Smith apples or apples of your choice, peeled, cored, chopped (about 8-9 cups)
1/4 cup all-purpose flour or gluten free flour mix
1/2 cup brown sugar or coconut sugar
1 tablespoon lemon juice
1/4 cup maple syrup
Topping:
1 cup all-purpose flour or gluten free mix or sorghum flour
3/4 cup brown sugar or coconut sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
8 tablespoons (1 stick) chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
Bourbon Cream:
1 cup heavy cream or 1 can of full fat coconut milk (chilled)
1/4 cup confectioners' sugar or 1 T maple syrup
1 T bourbon

Directions

GF Version

Preheat oven to 350 degrees F.

For the Filling:
Butter a 9 by 13-inch casserole dish. In a large bowl mix all the filling ingredients together and toss to coat all the apples. Pour in the prepared baking dish

For topping:
In a food processor combine the flour, brown sugar, cinnamon and salt in large bowl. Pulse to blend. Pulse in the butter until mixture forms pea size lumps. Add the pecans and pulse 1 or 2 more times. Sprinkle over filling. Bake crisp for 45 to 50 minutes. Cool 10 minutes before serving.

For Bourbon cream:
For regular version, in a medium sized bowl, beat the whipping cream until it begins to thicken. While beating, add the sugar and bourbon and beat until soft peaks form. Dollop over servings of apple crisp.
For non-dairy version, remove can of chilled coconut milk and turn it upside down. Open can and remove liquid (you can use this in a smoothie). Place hardened coconut milk into a chilled medium bowl. Whip with a hand mixer until fluffy. Add 1 T maple syrup and 1 T bourbon. Whip again until mixed well and fluffy. You can always replace the bourbon with vanilla. If using vanilla, I would use 1t.

*adapted from The Neely's recipe on the Food Network