This is an apple crisp type topping that I have adopted because 3 of my children are allergic to oatmeal. I usually make both types because I like the oatmeal one as well.
I use either apple alone, blueberry alone or I add any combination of pear, strawberries, rasberries to the apple or blueberries. Sometimes I use a mixture of all depending of what's hanging around or in season. I add no sugar or liquids to the fruits because of Rudi's diabetes and I find the fruit/berries have plenty of juices and are quite tasty.
This crisp mixture makes a large amount of which I keep any unused portions in the refridgerator for up to six weeks.
6 cups brown sugar
8 cups flour
1 teaspoon salt
3 cups non-hydrogenated margarine
1 tablespoon vanilla extract
Mix well and cook at 350 degrees for 30-40 minutes.