Searched for different apple crisp recipes. Have not found one with the right topping yet. Found a video featuring Emeril Lagasse that looks closest to what I want.

CLASSIC APPLE CRISP SERVES 6 to 8 4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces, plus 1 tablespoon for skillet, room temperature 1/2 cup all-purpose flour 1/4 cup light-brown sugar 1/4 cup plus 3/4 cup granulated sugar 1/4 teaspoon salt 3 Granny Smith apples 3 Golden Delicious apples 2 teaspoons fresh lemon juice 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon cinnamon Place a rack in the center position and preheat the 375 degrees. Butter a 9 or 10-inch cast-iron skillet with 1 tablespoon butter. Set aside. In a medium bowl, combine flour, brown sugar, 1/4 cup granulated sugar, and salt. Add cold butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate crumb topping while preparing the filling. Peel and core the apples. Cut in half and cut each half lengthwise into 6 slices. Place the slices in a large mixing bowl and toss with lemon juice after each addition. Add the remaining 3/4 cup of granulated sugar, cornstarch, and cinnamon. Using a large spoon, stir well to combine. Transfer apples to prepared skillet and crumble topping evenly over apples. Bake until golden brown and bubbling, about 45 minutes to 1 hour. Transfer skillet to a wire rack to cool for at least 10 minutes before serving. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

Apple Of My Eye Crisp

INGREDIENTS

1 tablespoon plus
4 tablespoons (1/2 stick) cold unsalted butter cut into 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup plus 3/4 cup granulated sugar
1/4 teaspoon salt
3 Granny Smith apples
3 Golden Delicious apples
2 teaspoons fresh lemon juice
1 tablespoon plus 1 teaspoon cornstarch
1 teaspoon cinnamon

DIRECTIONS

Make sure the oven rack is in the center position and preheat the oven to 350?F.
Grease a 9 by 9-inch baking dish with 1 tablespoon of the butter. Set aside.
Place the flour, brown sugar, 1/4 cup of the granulated sugar, and the salt in a medium mixing bowl.
Add the remaining 4 tablespoons of butter pieces and work them in with two forks, a pastry blender, or your fingers until the mixture resembles coarse crumbs. Refrigerate the crumb topping while preparing the other ingredients.
Peel and core the apples. Now cut one apple in half. Place one apple half flat on the cutting board and cut lengthwise into 6 slices.
Place the slices in a large mixing bowl and use your hands or a wooden spoon to toss with the lemon juice.
Repeat with the remaining apples, tossing with lemon juice after each addition.
Add the remaining 3/4 cup of granulated sugar, the cornstarch, and the cinnamon to the apples and stir well with a large spoon.
Pour the apples into the prepared baking dish and crumble the topping evenly over the mixture.
Bake until golden brown and bubbling, about 1 hour and 15 minutes.
Using oven mitts or pot holders, remove the dish from the oven and cool on a wire rack for 10 minutes before serving.
Be careful coring and slicing apples! Have an adult help you. And heyóbe really careful taking the hot, bubbly crisp out of the oven.
If you want to make a pie instead, just pour the apples into an (unbaked) store-bought or premade piecrust and proceed as directed above to make an apple crumb pie!

Really delicious, but I think the amounts for the topping should be doubled from what was published on the website. Was looking for the larger clumps of topping.