Apple Crisp (the better version)

I like this version much better than my old one, but I'll leave the old one in case someone likes it better or you are desperate for apple crisp and don't have everything to make this new one.  I got it from a Relief Society dinner. (That doesn't happen very often because I think there's too many people who don't cook anymore so the food is never as good as it used to be).

Makes 1 13 x 9 pan or 12 servings.

8 c. peeled and sliced tart apples (granny smith, honeycrisp, jonathans, or fugis work best)
I also have used 4 cans drained canned apples if you're in a hurry
1/2 c. white sugar
1/2 c. brown sugar
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cardamom (optional)
1 tsp. cornstarch

1 c. oatmeal (you can use instant if you want but I use regular)
1 1/4 c. flour
1/2 tsp. salt
1/2 c. white sugar
1/2 c. brown sugar
1 tsp. cinnamon
1/2 c. butter

Combine first set of ingredients minus the apples.  Toss in apples and stir to coat evenly.  Pour apples and any extra juice and sugar mixture into greased pan.
Stir together next 6 ingredients (oatmeal thru cinnamon).  Using pastry blender or knives, cut butter into mixture to form small pea sized pieces.  Mixture should be very crumbly and resemble streusel topping.  Sprinkle mixture evenly over apples, do not press down.
Bake 350 degrees for 45-50 minutes or until apples are very bubbly and crumb topping is deeply golden.  Serve with ice cream, cool whip, and/or caramel sauce.