Roll pie dough into a 10-inch round. Ease dough into a 9-inch tart pan with a removable bottom and press it firmly into the edges. Roll pin over the top to cut off excess dough. Place in the refrigerator 15 minutes while you make the filling.
Heat dessert sauce in the microwave or in a small sauce pan over low heat until it is pourable, but not hot. Toss apples and sauce in a medium bowl until well coated. Place apples in the prepared tart crust.
Place streusel topping ingredients in a bowl and work with your hands until uniformly mixed and the crumbs are the size of small peas. Sprinkle over the apples.
Place tart on a rimmed baking sheet. Bake for 50-60 minutes or until the crust and top is golden brown and the apples are tender when pierced with a fork. Remove to cooling rack and cool.