Combine in mixing bowl;
1 cup oats
1/2 cup brown sugar
6 Tablespoons flour
8 Tablespoons butter
1/2 cup chopped pecans
1 cup mixed raisins
1/2 cup shredded coconut
1/4 cup Stöger Cherry Seed Oil
Stir together with a wooden spoon or use hands to make topping.
In a separate bowl, mix together 3 Tablespoons granulated sugar and 1 Tablespoon cinnamon and set aside.
Peel, core and slice about 5 apples. We used 2 Granny Smith and 3 Macintosh. Place apples in pie plate and squeeze 1/2 of a lemon over apples. Toss lightly. Sprinkle apples with cinnamon sugar and cover with Topping Mixture. Press down slightly to distribute evenly.
Bake at 350 for approximately 40 minutes or until pie starts to bubble and brown.
For Baked Apples:
Slice off top of apple. You can use any kind, we used Granny Smith. Core center of apple with a melon baller or grapefruit spoon. Place apples in glass Pyrex dish. Squeeze lemon juice over apples and sprinkle with cinnamon sugar. Fill core of apple with Topping Mixture and mound on top.
Bake at 350 for approximately 45-60 minutes until apples are very soft.
Apple anything, in our opinion, should always be served with a scoop of vanilla ice cream.