CRUST:

1/4 lb. salt butter
2 c. flour
1 c. sugar
1 egg
2 tsp. baking powder

Mix together with hands until it forms a ball. Then press into pan. Enough crust for two 9 inch round or square pans or one large pan.

Arrange fruit. Put water, skins and pits from fruit in a small pan. Bring to a boil and simmer. Drain and add lemon juice, butter, cornstarch mixed with water and sugar. Bring to a boil, then simmer until thickened. Drizzle over cake. Sprinkle cake with sugar and cinnamon. Bake at 350 degrees for 45 minutes.

If you have none, crush a small amount of the fruit, e.g. blueberries or Italian plums and proceed.