1 tbsp. plus 1/2 c. quick cooking oats
1 tbsp. plus 1 1/2 c. sifted flour
1/4 c. brown sugar, packed
3 tsp. ground cinnamon
3 to 4 tbsp. lowfat butter spread
1 c. granulated sugar
4 egg whites
2 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
3/4 c. nonfat milk
1 1/2 lbs. firm apples, peeled, cored and cut in 1/2 inch dice (4 cups)
1 c. low fat whipped topping blended with 1 tablespoon rum or apple brandy,
optional

Combine 1 tablespoon oats, 1 tablespoon flour, brown sugar and 1 teaspoon cinnamon in small bowl and set aside.

Cream low fat spread and granulated in mixer bowl until fluffy. Add egg whites, beating 4 to 5 minutes. Beat in vanilla.

Resift remaining 1 1/2 cups flour with 2 teaspoons cinammon, baking powder and baking soda. Alternately stir into egg white mixture with nonfat milk just until blended. Reserve 1 cup diced apples and fold remaining apples and 1/2 cup oats into batter. Turn into lightly greased 12 x 7 inch baking dish.

Scatter reserved apples on top, then sprinkle over brown sugar mixture. Bake at 350 degrees 35 to 40 minutes or until wood pick inserted in center comes out dry. Serve warm or room temperature with rum flavored topping. Makes 9 servings.