Heat oven to 375°F. Grease bottom and sides of 8-inch square baking dish with shortening or cooking spray.
In medium bowl, toss apples with 1/3 cup of the brown sugar. Spread apples in dish. In another bowl, stir remaining 2/3 cup brown sugar, the flour, oats, cardamom and cinnamon until well mixed. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in pecans. Sprinkle over apples.
Bake 30 to 40 minutes or until topping is golden brown and apples are tender when pierced with fork. Cool 45 minutes before serving.
In chilled large deep bowl, beat whipping cream and caramel topping with electric mixer on high speed until stiff peaks form. Serve caramel cream with warm crisp. Drizzle with additional caramel topping, if desired.