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°F 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.
Substitute chocolate for caramel.