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Preheat oven to 350°F. Coat a 9-inch springform pan with cooking spray.
Whisk 1 cup whole-wheat flour, 1 cup all-purpose flour, 2 teaspoons baking powder, ½ teaspoon each baking soda, salt, and cinnamon and ¼ teaspoon nutmeg together in a medium bowl.
In a large bowl, combine softened butter and ¾ cup granulated sugar; beat with an electric mixer on medium speed until fluffy, about 1 minute.
Add 1 cup yogurt, 2 eggs, 2 teaspoons vanilla and 1 teaspoon lemon juice; beat just until combined.
Add the flour mixture and beat until just incorporated. Fold in chopped apples.
Transfer the batter to the prepared pan and smooth the top.
Combine melted butter, ⅓ cup brown sugar, ⅓ cup oats, ¼ cup all-purpose flour and ¼ teaspoon cinnamon in a small bowl; stir until no dry spots remain. Crumble evenly over the batter in the pan.
Bake until a toothpick inserted in the center comes out clean with only a few crumbs and the top is golden brown, about 45 minutes.
Transfer to a wire rack and cool completely in the pan, about 1 hour.