First, layer the pie pan with the crescent roll dough then place in the refrigerator. Next, peel and cut the apples into slices. I used six apples. Once the apples are cut pour 1/2 cup Cognac, 2 tbsp vanilla extract, 1 cup brown sugar over the apples. The measurements depend on the amount of apples.Mix the apples and ingredients together.
Add 5 tbsp butter into a skillet over high heat then the apples once the butter is melted. Cook until the apples are tender. Add 1 tsp cinnamon over the mixture. Set aside.
Preheat the oven to 350 degrees. Remove the dough from the frig and pour the warm apple mixture over the dough. Set aside.
In a bowl combine 2 cups instant oats, 1 cup cornflakes, crushed, 1 tbsp flour, 2 tbsp brown sugar and 5 tbsp melted butter. Mix well. Pour the mixture over the apples. Make sure to spread the oat mixture over the apples.
Use the rest of the crescent roll to put on top of the apple-oat mixture to make the crust. Bake in the oven for 40 minutes or until the bottom crust is cooked.
