Combine the flour, brown sugar, white sugar, and cinnamon.

Mix in the butter by hand until it holds together in a crumbly mass. Add the nuts, spread on a plate and chill until use.

In a large sautee pan over medium heat, warm brown sugar, maple syrup, apple cider, and vanilla bean till bubbly, and add ¾ the apples keeping the rest on the side.

Cook the apples in the mixture stirring well, until apples are cooked and translucent. Turn off the heat and let cool slightly.

Stir in the remaining raw apple slices, and mix in cinnamon, salt, zest and juice of lemon, and pour mixture into prepared baking pan.

Sprinkle chilled crisp topping evenly over and bake until golden brown on top and apples are bubbling on the edges, 20-25 minutes.