4 c. fruit
1 c. water

1 1/4 c. sugar 1/3 c. cornstarch 3 c. flour 1 c. sugar 1 tbsp. baking powder 1 tsp. salt 1 tsp. ground cinnamon 1/4 tsp. ground mace 1 c. butter 1 c. milk 2 slightly beaten eggs 1 tsp. vanilla

1/2 c. flour 1/4 c. butter 1/4 c. chopped walnuts

In a saucepan combine fruit and water. Simmer, covered, about 5 minutes, or until fruit is tender. Add lemon juice. Mix the 1 1/4 cups sugar and cornstarch,. Stir into the fruit mixture. Cook and stir until thickened and bubbly. Cool. In a mixing bowl stir together the 3 cups flour, the 1 cup sugar, baking powder, salt, cinnamon, and mace. Cut in the 1 cup butter until the mixture resembles fine crumbs. Combine eggs, milk, and vanilla. Add to dry ingredients, mixing until blended. Divide batter in half. Spread 1/2 of the batter in two greased 8 x 8 x 2 inch pans or in one 9 x 13 x 2 inch baking pan.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over filling, spreading out as much as possible. Combine the remaining 1/2 cup sugar and the 1/2 cup flour. Cut into the 1/4 cup butter until mixture resembles coarse crumble. Add nuts. Sprinkle nut mixture over batter in pan.

Bake in a 350 degree oven for 40-45 minutes or 8 inch pan, 45-50 minutes for 13 inch pan. Fruit options: chopped apples, apricots, bananas, nectarines, peaches, pears, pineapple, or plums (peel all but apricots and nectarines). Sliced strawberries, orange sections, sieved blueberries, blackberries, or raspberries may also be used.