In a large bowl, toss the apple slices with tapioca starch or cornstarch, lemon zest and lemon juice and sweetener of your choice. The amount you use will depend on how naturally sweet the apples are.
Combine the crisp topping ingredients in a food processor, pulsing to mix evenly.
Fill a 9.5 or 10-inch deep glass or ceramic pie plate or other baking dish with the apple mixture, then add the topping.
Bake for 35- 45 minutes or until fruit is bubbling and crisp topping is golden brown.
While the crisp is baking, prepare the Salted Caramel Bourbon Sauce.
Cool the crisp slightly, then top with ice cream if desired and drizzle with Salted Caramel Bourbon Sauce.
Salted Caramel Bourbon Sauce
Heat sugar and water in a 2 or 3-liter saucepan. Stir to dissolve the sugar but stop stirring once the mixture boils.
Continue to boil until the edges start to turn an amber colour. At this point, you can swirl the pan to distribute the heat. Continue to boil until the mixture has turned a dark amber colour. If you are using a dark or stainless steel saucepan, it may appear darker than it actually is, so let it boil a little longer to be sure.
Add the butter all at once and whisk it into the liquid sugar. It will immediately foam up. Once the butter has melted, remove the pan from the heat.
Whisk in the whipping cream. It will foam up again. Continue whisking until it is well incorporated.
Stir in the salt until dissolved, then stir in the Bourbon.
The caramel sauce may seem too thin, but it will thicken as it cools. Pour into sterile jars. It will freeze well or will keep in the refrigerator for 2 - 3 weeks.
Gently warm it before serving.
Caramel sauce tips: Use a brush moistened with water to brush the sides of the saucepan when sugar crystals form.Be sure to remove the saucepan from the heat before adding the heavy cream to prevent it from overflowing.You will have much more salted caramel sauce than you need. See the post for other ways to use it.