Preheat oven to 350 degrees.

Peel and core apples and thinly slice them using a mandolin. Add lemon and orange zest, orange and lemon juice, apple pie spice, sugar, and three tablespoons of your favorite bourbon.

Spoon the apple mixture into several individual oven safe serving bowls and bake at 350 degrees for 15 minutes.

Grate 1 1/2 stick of frozen unsalted butter using a block-grater.

In the bowl of a stand mixer fitted with the paddle attachment, combine whole oats, flour, brown sugar, granulated sugar, sea salt, pure vanilla extract, apple pie spice, and ground cloves.

Mix ingredients on medium speed and add the grated butter a little at a time until the mixture is well-combined.

In a large skillet melt 1/2 stick of unsalted butter over med-high heat.

Add the topping mixture a 1/2 cupful at a time to the melted butter, stir constantly the mixture will come together and form a crumble mixture.

Remove the bowl with the apple mixture from the oven and spoon the topping over the apples liberally.

Place the apple crisp into the preheated oven and bake for 45 minutes, the tops of the apple crisp should be golden brown.

Take the apple crisp from the oven and top each bowl with two (2) tablespoons of marshmallow creme.

Set the oven to high broil and return the bowls of apple crisp to the oven on the uppermost rake, toast the marshmallow creme until it is golden brown.

Remove from the oven and drizzle with salted caramel sauce.

Serve.