TOPPING:

1 tbsp. quick-cooking oats
1 tbsp. flour
1/4 c. brown sugar, packed
1 tsp. cinnamon

CAKE:

1/2 c. quick-cooking oats
1 1/2 c. all-purpose flour
2 tsp. cinnamon
3 to 4 tbsp. low-fat butter spread
1 c. sugar
4 egg whites
2 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
1 tsp. allspice
3/4 c. skim milk
4 c. (1 1/2 lbs.) peeled apples, diced

Mix topping ingredients together in small bowl and set aside. Cream low-fat spread and sugar in mixer bowl; add egg whites, beating 4 to 5 minutes. Add vanilla. Mix dry ingredients together thoroughly; add alternately with milk to creamed mixture until blended. Reserve 1 cup diced apples and fold remaining apples and 1/2 cup oats into batter. Turn into greased or sprayed 9 x 13 inch pan. Scatter reserved apples on top, then sprinkle with topping mixture. Bake 35 to 40 minutes at 350 degrees or until done.