Part pie, part cobbler, this dish is a must for all your fall parties and get-togethers.

1 cup all-purpose flour
2 teaspoons sugar
3 tablespoons reduced-calorie margarine, chilled and cut up
2 tablespoons water (or more)
4 medium apples, McIntosh, peeled and thinly sliced
1/4 cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/3 cup uncooked old fashioned oats
5 tablespoons all-purpose flour
2 tablespoons sugar
2 tablespoons reduced-calorie margarine, melted

1. Preheat oven to 400ºF.
2. To make the crust, combine 1 cup of flour and 2 teaspoons of sugar in a large bowl or food processor. Add 3 tablespoons of chilled margarine and process (or mix together with your fingers if you do not have a food processor) until mixture resembles coarse meal. Add cold water, one tablespoon at a time, and process or mix until a manageable dough forms. Press dough into the bottom and up the sides of a 9-inch pie plate. Pinch the edges to form a decorative rim; set aside.
3. To make the filling, combine apples, 1/4 cup of sugar, cornstarch and cinnamon in a large bowl; toss to coat apples. Arrange mixture in prepared piecrust.
4. To make the topping, combine oats, 5 tablespoons of flour, 2 tablespoons of sugar and melted margarine in a small bowl; sprinkle over apples.
5. Bake until apples are tender and crumb topping is golden brown, about 45 to 50 minutes. Allow to cool for 30 minutes before slicing into 8 pieces.