Preheat oven to 400
Make the caramel: Heat all ingredients in heavy pot, stirring frequently, and brushing down the sides until a thick caramel forms. When it gets good and syrupy, whisk in the butter to make it a bit creamy and sprinkle in sea salt.
make the apples: Melt the butter in a heavy pan over high heat. Add the sugar and blend until a pseudo-caramel occurs. Add in the apples and stir. Get a little color on them.
Splash in the whiskey and cook down. You can flame this to burn off the alcohol or cook over a lower heat to let it evaporate.
Add in the spices and stir well to mix.
make the topping:Melt the butter. While that is melting, mix all the dry ingredients in a bowl. Pour in the butter and mix well to make an evenly distributed streusel topping.
Spray a bake proof casserole dish or baking pan with pan spray. You can do individual ramekins if you want as well. Put the apple mix in the receptacle and then top with the streusel.
Bake for about 30 minutes until the topping has browned and crisped enough.
While it is baking make the whipped cream by whisking heavy cream either by hand or a mixing bowl until it starts to thicken, but is still loose. Add in the sugar, nutmeg, and vanilla and continue whisking until soft peaks (the cream holds its shape. Don't over-whip or you will end up with butter.
Check the crisp to make sure it is fully cooked. Remove from the oven and allow to coola bit, but not completely. Serve with the caramel saue and whipped cream.
