4 c. chopped apples, peaches, pineapple or whole blueberries (or any other preferred fruit)
Enough reserved juice if using frozen fruit to make 1 c. (you may add water or use water only to make the 1 c.)
2 tbsp. lemon juice
1 1/4 c. sugar
1/3 c. cornstarch
3 c. all purpose flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. ground mace
1 c. butter
2 eggs, slightly beaten
1 c. milk
1 tsp. vanilla

TOPPING:

1/2 c. sugar
1/2 c. all purpose flour
1/4 c. butter
1/2 c. chopped walnuts

In a saucepan combine fruit and 1 cup liquid. Simmer 5 minutes until fruit is tender. Stir in lemon juice. Mix 1 1/4 cups sugar and cornstarch, and stir into fruit mixture. Cook and stir until thickened and bubbly; cool.

In a mixing bowl stir together 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon and mace. Cut in the cup of butter until mixture resembles fine crumbs.

Combine milk, eggs and vanilla; add to flour mixture, mixing until blended. Spread 1/2 the batter in a greased 13"x9"x2" pan or 2 (8"x8"x2") pans.

Spread the cooled fruit mixture over the batter. Spoon remaining batter in small mounds over fruit, spreading out as much as possible.

Combine 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup of butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over batter in pan; bake at 350 degrees for 45 to 50 minutes for 13"x9"x2" pan and 40 to 45 minutes for 2 (8"x8"x2") pans.