Apple Crisp with Bourbon Cream

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Filling:

6 Granny Smith apples, peeled, cored, chopped (about 3 1/2 pounds)

1/4 cup all-purpose flour

1/2 cup brown sugar

1 tablespoon lemon juice

1/4 cup maple syrup

Topping:

1 cup all-purpose flour

3/4 cup brown 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

1/4 cup confectioners' sugar

1 tablespoon bourbon