6 c. sliced peaches, pears, or apples
2 tbsp. lemon juice
1 2/3 c. sugar, divided
2 1/4 c. water
2 c. flour
3 tsp. baking powder
1 tsp. salt
6 tbsp. Crisco
2/3 c. milk
1/4 c. melted butter
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Toss fruit with lemon juice to prevent browning. Combine 1 1/4 cup sugar with water, simmer 5 minutes. Pour into 9 x 13 pan and let cool to room temperature. Combine flour, 2 tablespoons of the sugar, baking powder, salt, and mix well. Cut in Crisco until very fine. Stir in milk and melted butter to make a soft dough. Gather in ball and knead 10 times on floured surface.

Roll to 8 x 12 rectangle. Distribute 1 1/2 cup fruit over dough to 1 inch from edge. Sprinkle remaining sugar and spice over dough. Roll up as for jelly roll, cut into 8 one-inch slices. Put in baking dish. Surround slices with remaining fruit, pushing down into syrup. Bake at 450 degrees for 23-30 minutes (richly browned).