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 food processor 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 chopped 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.