4 c. chopped (apple, peach so on...)
1 c. water
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. ground cinnamon
1/4 tsp. ground mace
1 c. butter
2 slightly beaten eggs
1 c. milk
1 tsp. vanilla
1/2 c. all-purpose flour
1/4 c. butter
1/2 c. chopped walnuts
1/2 c. sugar

In the saucepan, combine fruit and the water. Simmer, covered, for about 5 minutes or until fruit is tender. Stir in lemon juice, cornstarch, and 1 1/4 cups sugar. Cook and stir until thickened and bubbly. Cool.

In mixing bowl, stir together 3 cups of flour, 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup of butter until mixture resembles a fine crumb mixture. Combine eggs, vanilla, and milk. Add to flour mixture, mixing until blended. Spread half of the batter in greased pan, 13 x 9 x 2 inch or two 8 x 8 x 2 inch.

Spread the cooled fruit mixture over the batter in pan. Spoon the remaining batter in mounds over the fruit mixture, spreading out as much as possible. Combine the 1/2 cup sugar, 1/2 cup flour, and cut in 1/4 cup butter until crumbly. Stir in nuts. Sprinkle over top of coffee cake. Bake 40-45 minutes at 350 degrees.