Preparation:

Lightly spray large cookie sheet with cooking spray.

For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl; pulse machine on-off several times until well mixed.

In small saucepan, heat water and oil until very warm - 120° to 130° F.

With motor running, add liquids to flour mixture with egg white. Process until dough begins to form a ball; continue processing 1 minute.

Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size.

Heat oven to 400° F.

For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well.

Spread mixture evenly over top of dough; sprinkle with pecans.

Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm.

Servings: 16
Source:
Submitted by: Recipe Group Member
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