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Adjust oven rack to middle position and preheat to 375°F (190°C).
In a food processor, pulse flour, raw sugar, lemon zest, nutmeg, and salt until well combined, about 3 pulses.
Add pecans; pulse just until pecans start to break apart, 2 to 3 pulses. (Some whole pecans should still be visible.)
Add butter and pulse until mixture resembles a coarse meal, with pea-sized chunks, 20 to 25 pulses.
Transfer to a large bowl and chill in refrigerator or freezer until ready to bake.
In a large mixing bowl, toss apples, sugar, cornstarch, salt, and whiskey until evenly coated.
Transfer to a 2-quart baking dish; cover with crisp topping, spreading it into an even layer across the dish. Do not pack topping down with your hands.
Bake until topping is golden brown, and apples are tender when pierced with a fork, about 45 minutes.
Let crisp cool for at least 15 minutes before serving.