Preheat the oven to 350* F. Brush some melted butter on the bottom and sides of a 9×13 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 9×13 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!)