For the Crunchy Granola Topping

Preheat oven to 350° F.

Cover a large cookie sheet with aluminum foil, then spray with non-stick vegetable spray.  Set aside.

In a medium bowl combine the rolled oats, margarine, brown sugar, flour and chopped pecans.

Blend together with a fork or your fingers until only small lumps remain.

Spread out on the prepared cookie sheet and bake for 15 minutes, tossing occasionally, until golden brown. Set aside to cool.

Can be stored in an airtight container.

For the Fresh Apple Pie Filling

In a large bowl, coat the apple slices with the lemon juice.

Melt the margarine in a large skillet, over medium-high heat.

Add the apples, sugar, and brown sugar, and cinnamon and sauté until the apples are soft and caramelized, about 30 minutes.

In a small bowl or measuring cup combine the cold water, corn starch, and vanilla. Stir until the corn starch is completely dissolved. Add to the apples and cook over medium heat until the liquid thickens.

Set aside and cool completely.

Can be made in advance and stored in the refrigerator for up to two days.

For the Apple Pie Cream

Remove 1/3 of the apple mixture, and place in the bowl of a food processor and pulse until coarsely ground.

In the bowl of an electric mixer, whip the cream until stiff peaks form.

Blend in the processed apples, thoroughly combining.

To Assemble

Layer the cream and apples in large parfait cups (cream, apples, cream).

Top with Crunchy Granola Topping and additional decorations.