Preheat oven to 400°F. Coat a 15x10x1-inch baking pan with nonstick cooking spray.
Press the dough into the bottom of the prepared pan. Bake for 8 minutes or until light golden brown.
Meanwhile, for the streusel, in a medium bowl combine flour, brown sugar, oats, 1/2-teaspoon of the cinnamon and the nutmeg. Using a pastry blender, cut in butter until pieces are pea size. Stir in macadamia nuts; set aside.
In a small bowl, combine the mascarpone cheese and remaining 1/2-teaspoon cinnamon. Spread over the warm crust. Top with apple pie filling. Sprinkle streusel mixture evenly over apple pie filling.
Bake for 10 to 12 minutes more or until edges are golden brown and filling is bubbly. Cool slightly in pan on a wire rack.
Place caramel topping in a 1-cup microwave safe glass measure. Micro-cook on high (100% power) for 20 to 30 seconds or until heated through. Stir in rum extract. Drizzle caramel mixture evenly over the apple filling. Cut into squares and serve warm.