This crisp uses corn flakes instead of oats.
From a box sold in Columbiaville, Michigan.
Apple Crisp
2 (20 oz.) cans apple pie filling
2 t. cinnamon
2 t. sugar
1 1/2 c. corn flakes (not crushed)
5 c. crushed corn flakes
1 c. brown sugar, packed
3/4 c. flour
1/4 t. salt
1/4 lb. oleo (2/3 c.), melted
1 t. vanilla
1 c. light corn syrup
Grease 10x 14 pan–place apples in bottom. Sprinkle sugar and cinnamon over apples.
Mix crushed corn flakes with brown sugar, salt and flour. Melt the margarine and add to corn flakes. Mix. Spread over apples.
Pour the corn syrup over evenly 1/2 c. at a time. Over corn syrup, sprinkle the uncrushed corn flakes.
(Any fruit can be used instead of apples.)
350 deg. (center of oven) 45 minutes.