• -Preheat oven to 350-degrees Fahrenheit.

TO MAKE THE FILLING:

• -Place filling ingredients in a large bowl and toss to mix thoroughly.

TO MAKE THE TOPPING:

• -Place the topping ingredients in a large bowl and use your hands (or a pastry blender) to work the butter into the flour, sugar, and oats to form a mixture that resembles small peas or coarse crumbs.

TO PREPARE THE CRUST:

• -Use a rolling pin to gently roll the pie dough to increase the circle's circumference by about ½ inch. Transfer the rolled pie doughs onto two baking sheets that have been sprayed with baking spray.

TO ASSEMBLE THE CROSTATAS:

• -Place half of the sliced apples into the center of each pie dough, making sure to leave an approximate 2" border. *Note - Make sure to drain the liquid from the apples before adding them onto the pie crust if needed.
• -Fold the border crust over the apples in sections. *NOTE - Don't forget that this pie is rustic, so do not worry that it's not perfect.
• -Top each crostata with half of the crumble topping and bake in a preheated oven for 40-45 minutes or until the juices start to bubble.
• -Remove to a cooling rack and cool completely.
• -In a small bowl, whisk together the icing ingredients until smooth. Drizzle the top of the cooled crumble topping with the icing, or fill a piping bag with the icing and pipe stripes of icing all over each apple crumble crostata.
• -Transfer the cooled and iced crostata using a large, wide spatula to serving platters or cake plates.
• -Cut into wedges, serve and enjoy!