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Preheat oven to 425°F.
On a lightly floured surface, stack pie crusts on top of each other and roll out into a 12x17-inch rectangle.
Place crust into a 10x15-inch jelly roll pan, pressing into the corners. Fold any overhang down so crust is even with edges of the pan.
In a large bowl, mix together the brown sugar, flour, cinnamon, and nutmeg. Add apples and toss to coat. Spoon apples into pan, spreading evenly across the crust.
In a medium bowl, mix together the crumb topping. Stir together the flour, sugar, and oats, and add butter, cutting in with a pastry blender or two knives until crumbly. Sprinkle topping over apples.
Bake until crust and streusel are golden brown, 35-38 minutes. Let cool on wire rack 30 minutes before serving. Enjoy!