Apple-Raspberry Crumble with Oat-Walnut Topping

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For the Topping:

7 tablespoons unsalted butter, softened, plus more for the baking dish

1/2 cup rolled oats

3/4 cup all-purpose flour

1/2 cup packed light brown sugar

Pinch of salt

3/4 cup chopped walnuts

For the Filling:

3 pounds baking apples (such as Macoun or Cortland)

2 cups raspberries

3 tablespoons granulated sugar

2 tablespoons all-purpose flour

1 teaspoon vanilla extract

Pinch of freshly grated nutmeg

Pinch of ground cinnamon

Pinch of salt

2 tablespoons cold unsalted butter, cut into small pieces