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Mix the flour, brown sugar, granulated sugar, cinnamon, and salt together. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture looks like crumbly wet sand. Add the nuts and toss to incorporate. Refrigerate the topping for at least 15 minutes before baking.
Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Mix the apples, sugar, lemon juice, and lemon zest together and place in an 8-inch-square (2 quart) glass or ceramic baking dish or 9-inch deep-dish pie plate. Distribute the chilled topping evenly over the fruit.
Bake until the fruit is bubbling and the topping is deep golden brown, about 40 minutes. Let cool on a wire rack for 10 minutes before serving. Serve with whipped cream or vanilla ice cream.