Apple Crisp
(from Gail Thomas’s mom, on Wallbank Ave. in Downers Grove, Illinois, sometime in the 1960s–the handwriting is mine, not hers 
Translated, that would be:
Butter pie plate and fill with sliced apples [5-8, depending on size].
Mix and spread on:
1 cup brown sugar
1 cup sifted flour
1/2 cup butter or margarine
1/2 tsp. cinnamon
Bake in 350° oven for 45-50 min.
Serve with whipped cream.
Note: I still prefer my apple crisp like this, without any oatmeal in the crisp. Just warm cooked apples with a sweet crunchy topping.
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