In a large bowl combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumbs.
Coat a 9" springform pan with non-stick cooking spray, or cut 2 pieces of parchment to fit 2 9-inch round cake pans. Sprays pans, line with parchment, and spray parchment.
Divide dough in half and keep remaining half covered with plastic wrap.
Divide the dough again in to two pieces — a smaller piece ⅓ of the dough and a larger piece ⅔ of the dough. Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.
Divide the smaller piece in to four pieces. Use your hands to roll each piece in to a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside to create an decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.
Repeat with remaining half of the dough.
Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.
Cover; let rise in warm place until doubled in size, about 45 minutes.
Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.
Icing: In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.