1 tbsp. + 1/2 c. quick-cooking oats
1 tbsp. + 1 1/2 c. sifted flour
3-4 tbsp. low-fat butter spread
4 egg whites
2 tsp. baking powder
1 tsp. ground allspice
1 1/2 lbs. firm apples, peeled, cored and cut in 1/2 inch dice (4 c.)
1/4 c. brown sugar, packed
3 tsp. ground cinnamon
1 c. granulated sugar
2 tsp. vanilla
1 tsp. baking soda
3/4 c. non-fat milk
1 c. low-fat whipped topping

Combine 1 tablespoon oats, 1 tablespoon flour, brown sugar and 1 teaspoon cinnamon in small bowl and set aside. Cream low-fat spread and sugar 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 cinnamon, baking powder and baking soda.

Alternately stir into egg white mixture with non-fat 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 on brown sugar mixture. Bake at 350 degrees for 35 to 40 minutes or until wood pick inserted in center comes out dry. Serve warm or at room temperature with rum-flavored topping. Makes 9 servings.