This recipe is super adaptable, so feel free to sub the whiskey for another liquor or leave it out entirely. The gluten free flour can be subbed for regular AP flour, and other kinds of nuts can be used instead of pecans. Basically, no matter what you do, you can't mess it up! Lastly, this recipe can easily be halved for a smaller group of people.
Preheat the oven to 350* F. Brush some melted butter on the bottom and sides of a 9x13 pan. Set aside.
In a medium bowl, stir together the sliced apples, sugar, gluten free flour, Irish whiskey, vanilla extract, cinnamon, cardamom, and nutmeg. Spread evenly into the 9x13 pan. Set aside.
In a small bowl, whisk together the oats, gluten free flour, and brown sugar. Drizzle the butter over the top and mix until crumbly. Stir in the pecans and a pinch of salt. Spread evenly over the apples.
Bake for 45-60 minutes, or until the top is golden brown and the apples are bubbling slightly. Remove from oven and cool slightly. Serve warm with vanilla ice cream or whipped cream. (You can reheat it in a 200*F oven for 15-20 minutes to reheat the crisp if you want to make it ahead!)