First, make the streusel: Combine plant based butter, gluten free flour blend, oats, salt, cinnamon, sugar and molasses in a bowl until well combined. I like to use my hands for this. Set aside.
Preheat oven to 375* F
Into a 10 inch oven safe skillet, add sugar and 2 tablespoons of water. Cook over meduim high heat, swirling the pan occasionally to help the sugar caramelize evenly, until the sugar turns a caramel color. Remove from heat.
Immediately but carefully pour coconut cream into the pan. It will likely steam and sputter a bit so just let it do its thing until it calms down, then stir.
Be sure that your stove top is off- as alcohol is flamable. Add bourbon to the pan and stir to incorporate.
Add spices and salt and stir to combine.
Combine cornstarch and water in a small measuring cup. Pour into the caramel mixture and stir to combine.
Next, add apples to the pan. Carefully toss the apples in the caramel to coat everything.
Top the apples with all of the streusel mixture.
Place a baking sheet on the bottom rack of your oven just in case and caramel drips out of the skillet. Mine did not, but better safe than sorry!
Bake on the middle rack in a 375* Oven for 45 minutes. The top will be brown and the caramel will be bubbling around the edges of the pan.