As for fermentation that gives you about 6.95% ABV of Alcohol. It appears to be about 71 % Attentuation, which is a bit low--the minimum for 05 is 73% according to BeerSmith.
It is highly likely that your problems with temp and the mash left you with a more dextrinous wort, so little if any more is going to happen. Your right that the green apple could mean that it is still conditioning. If you want to try to push for a few more points you could either rack into a secondary, making sure to swirl up some yeast from the bottom. Or you could use a santized object to swirl up some of the yeast cake, being careful not to introduce oxygen by swirling too hard.
If it were me, I'd let it ride where it is to finish conditioning, but make sure it is not sitting too cold. I don't see where you live. Where I am in South Texas a too cold fermentation is not a problem, but many in more northern climes have to keep the temp up into the proper range.