2 c. flour
1/2 c. oatmeal
1 tsp. salt
1 1/4 c. brown sugar
3/4 c. butter
Nuts (optional)

Mix like pie crust. Place 3/4 cup crumb mix on bottom of a 9 x 12 inch pan. Cover with a layer of apples one inch thick. Boil 1 1/4 cups white sugar, 1 cup milk, 2 tablespoons corn starch, 2 beaten eggs, lump of butter, 1 teaspoon vanilla. After it thickens, pour over apples. Place the rest of crumbs over custard and fruit. Bake one hour at 350 degrees. With rhubarb, use 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg instead of vanilla in custard. This crust can also be used with 1 can cherry pie filling.