Instructions:

1. Preheat oven to 350°F.
2. Peel apples and immediately squeeze half lemon over it. This will keep it from going brown.
3. In a separate bowl, mix coconut sugar, bourbon, arrowroot, cinnamon and sea salt. Toss apples in mixture.
4. For the topping, mix all ingredients except for the butter. Add the softened butter and use your fingers to smear the butter and combine well with the dry ingredients.
5. To assemble, coat a cast iron skillet, baking pan or individual ramekins with cooking spray. Add apples to each individual ramekin. Sprinkle with oat topping.
6. Bake for 40-45 minutes until golden grown and apples are fork tender.
7. Serve with maple mascarpone cream or vanilla bean ice cream.

For the Maple Mascarpone:

1. Ensure that the mascarpone cheese and heavy whipping cream are chilled for the best results. You can also place your mixing bowl in the freezer to help the cream whip faster.
2. In a medium bowl, add the mascarpone cheese and maple syrup. Use a hand mixer or stand mixer and mix until smooth and combined. Pour the heavy whipping cream. Whip the cream on medium-high speed until soft peaks form.
3. Taste the cream and adjust the sweetness with an extra drizzle of maple syrup if needed.
4. Cover the bowl with plastic wrap and chill the maple mascarpone cream in the fridge for at least 20 minutes before serving.
5. Store in an airtight container in the refrigerator for up to 3 days.