Cinnamon Roll Apple Crisp

Cinnamon Roll Apple Crisp one 12.4-ounce package refrigerated cinnamon roll dough with icing (mine had 8 rolls in it) 4 medium apples, peeled, cored and sliced thin (I used 2 Gala and 2 Granny Smith) 1/4 cup granulated sugar 2 teaspoons cinnamon icing from cinnamon rolls Crumble Topping 1/2 cup unsalted butter, softened 1 cup light brown sugar, packed 1 cup old-fashioned whole rolled oats (not quick cook or instant) 1/2 cup all-purpose flour 1 tablespoon cinnamon, or to taste 1/2 teaspoon salt, or to taste 1/2 teaspoon allspice 1/2 teaspoon ginger 1/4 teaspoon cloves Preheat oven to 35oF, line a 9×13-inch pan with aluminum foil for easier cleanup, and spray with cooking spray. Cinnamon Rolls and Apples – Add the 8 cinnamon rolls to the pan, evenly distributed. I put two rolls in each of four rows. Smoosh or flatten each of the rolls with your hand. They will not completely cover the pan but they expand when they bake. Evenly scatter the apples over the entire surface of the pan, slightly layering them as needed, as if you were making a pie. Evenly sprinkle with granulated sugar, cinnamon; set aside and set icing aside. Crumble Topping – To a large bowl add all the ingredients and cut with two forks to combine mixture into pea-sized clumps. Evenly sprinkle the crumble topping over the apples and bake for about 40 minutes, or until top is lightly golden brown and set. Evenly drizzle the icing and serve immediately; optionally serve with whipped topping or ice cream. Crumble is best warm and fresh but will keep airtight at room temp for up to 4 days.