Brown the butter by cutting 8 tablespoons into pieces and placing in a light-colored saucepan over high heat. Once melted, reduce heat to low and cook for about 20 minutes, until golden brown.

Remove from heat, stir in remaining 1-1/2 tablespoons of butter, and refrigerate until cold and solid.

Cut the cold browned butter into 1/2-inch cubes and keep in the refrigerator while preparing other ingredients.

In a medium bowl, whisk together flour, cinnamon, cardamom, and salt. Toss in the cold butter until well coated, then use a pastry blender to cut butter into the flour until it resembles clumpy sand.

Add brown sugar and rub into the butter-flour mixture until crumbly. Stir in chopped pecans and refrigerate for 30 minutes or freeze for 15 minutes while preparing the apple filling.

Preheat oven to 350?F. Butter the baking dish.

In a small bowl, mix granulated sugar, tapioca flour, cinnamon, and salt. Set aside.

Peel apples and cut into 3/4-inch cubes. Toss apples with lemon juice, then sprinkle the tapioca-sugar mixture over the apples, folding gently until coated.

Spoon apples into the prepared baking dish and spread the crumble over the top, leaving some edges exposed.

Bake the apple crumble for 40-60 minutes, baking 40-45 for firmer apples and 50-60 for softer apples until topping rises and juices bubble.

Remove from oven and cool for at least 20 minutes before serving.