2 cups white sugar
1/2 cup plain flour
2 sticks room temperature butter (not margarine or spread!)
1 cup brown sugar
1 cup white sugar
1 cup plain flour
2 cups old fashioned oats
1/4 teaspoon salt
Preheat oven to 375*.
Grease or spray 2 (9x13) baking pans with non-stick cooking spray. Set aside.
In a large bowl, toss blueberries, 2 cups white sugar and 1/2 cup flour till berries are well coated. Divide berry mixture evenly between greased pans.
In the same bowl, combine remaining ingredients and rub together with your hands, mixing butter into the dry ingredients to make a crumbly mixture. Sprinkle evenly over berries in both pans, dividing evenly.
Bake at 375* for 35-40 minutes or until berries are bubbly and topping is crisp and medium brown.
I freeze one of the pans to cook later, wrapping tightly in aluminum foil. To bake, thaw completely in the refrigerator, then bake as directed above, removing foil before baking.
Fresh or frozen blackberries, raspberries, strawberries, peaches or plums may be used instead of blueberries. Sliced apples may be used, adding a teaspoon of cinnamon to the apples, flour and sugar.
**4 cans of blueberry pie filling or any fruit pie filling may be used instead of fresh or frozen berries. Omit the 2 cups of white sugar and 3/4 cup of flour in the berries if canned pie filling is used, and prepare the oatmeal topping and proceed as directed from that point.