This classic oatmeal apple crisp recipe is a favorite from the First National Bank cookbook compiled by the bank employees in my hometown around 1969. It consists of mimeographed pages bound in brown with someone’s artwork on the cover.
It is full of wonderful recipes, frequently mentioning “oleo” as an ingredient. For anyone born after 1980, you may never have heard the term. It means margarine. Back then, folks considered it much healthier than butter; how things change.
The cover reads “First and Last Edition.” It probably turned out to be way more work than anticipated, and the committee vowed, “Never again.”
A lady named Opal contributed this recipe, so you can guess she was part of the “Grand Generation.” It is simple but the best oatmeal apple crisp I have ever eaten.