Preheat the oven to 400 degrees.

Place the pie dough circle on a piece of parchment paper on a large cookie sheet.

Spread the chocolate hazelnut spread on top of the pie dough circle, leaving 1/2 inch edge around the dough circle.

Thinly slice the apples then arrange them in an outer circle with the larger pieces and in an inner circle with the smaller pieces. Slightly overlap each apple to make a lovely spiral pattern. Try to cover as much of the chocolate hazelnut spread as possible.

In a small bowl combine the flour, oats, brown sugar, and cinnamon. Add the butter and mix with your fingers until it resembles coarse sand. Sprinkle over top of the apples.

Bake for 23-27 minutes or until the apples have softened, the crust has browned, and the crumble topping has browned.

Remove from oven and drizzle with caramel sauce.

Cut into 12 pieces and serve.