Preheat oven to 325. Melt 2 butter and add prepared apples, sauté until light golden.
Combine oats, milk and cinnamon stick in a saucepan, and bring to boil. Once mixture comes to boil reduce heat to low and continue to cook for 4 minutes, stir occasionally. Add the sauteed apples cover pit and let sit.
Place the cream, 1/2 cup of sugar, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean. In a medium bowl, beat egg yolks then add the cream a little at a time, stirring continually. Stir in the remainder of the cream mixture and the apple oatmeal. Discard the cinnamon stick.
Divide the oatmeal-custard mixture among the 6 ramekins. Place the ramekins into a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the crème brûlée is set, approximately 45- 50 minutes.
Before serving divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the crème brûlée to sit for at least 5 minutes before serving.