Heat oven to 350 degrees F.

Spray two Wilton 12 cavity mini tart pans with Wilton Bake Easy Non Stick Spray (or your favorite cooking spray)

Prepare cutout cookie version of the cookie dough pouch: Stirring dry cookie mix and flour in a medium bowl. Add softened 1/3 cup butter and egg. Stir until soft dough forms.

Drop cookie dough by rounded teaspoons, pushing dough into the bottom and up sides 3/4 of the way.

Fill each cavity with 1 tablespoon pie filling.

Prepare crumb topping by mixing brown sugar, oats and cinnamon in medium bowl. Cut in cold butter with pastry blender or two forks until well combined and crumbly.

Sprinkle crumb topping over tarts.

Bake for 14 to 16 minutes or until sugar cookie crust is golden brown.

Cool 5 minutes before moving tarts to wire rack to cool completely.