Double recipe - large cookie sheet (11 1/2 x 17 1/2 inches).

1 c. butter
2 1/2 c. flour
2 tsp. baking powder
1 tsp. salt
2 tbsp. sugar
2 egg yolks
4 tbsp. milk or cream

Cream butter. Add sifted dry ingredients. Mix thoroughly. Mix egg yolks and milk together and add to dry mixture. (Mixture will be rather stiff and-or crumbly). Press into bottom and up sides of greased pan by sections until pan is evenly covered. Arrange fruit evenly over dough.

TOPPING:

1 1/2 c. sugar
3 tbsp. flour
1 tsp. cinnamon
6 tbsp. butter

Mix dry ingredients. Cut in butter and spread over fruit. Bake for about 1 hour in 350 degree oven. Following fruits may be used: apples, peaches, Italian freestone plums, cherries, blueberries.

When using apples or peaches, peel fruit and slice (not thinly) and lay slices side by side closely in rows. When using plums, cut in half, discard pit and place fruit, cut side up in rows. Use canned pitted cherries, drained and cover dough well. Use fresh blueberries to completely cover dough.