4 c. chopped apples, apricots, peaches, pineapple or whole blueberries
1 c. water
2 tbsp. lemon juice
1 1/4 c. sugar
1/3 c. cornstarch
3 c. flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace
1 c. butter
2 eggs, slightly beaten
1 c. milk
1 tsp. vanilla
1/2 c. sugar
1/2 c. flour
1/4 c. butter
1/2 c. chopped walnuts

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

In a mixing bowl, stir together the 3 cups flour, 1 cup sugar, baking powder, salt, cinnamon and mace. Cut in the 1 cup butter until mixture resembles fine crumbs. Combine eggs, milk and vanilla. Add to flour mixture, mixing until blended. Spread half the batter in a greased 9x13x2 inch pan or 2 greased 8x8x2 inch pans.

Spread the cooled fruit mixture over the batter. Spoon the remaining batter in small mounds over the fruit mixture, spreading out as much as possible. Combine the 1/2 cup sugar and 1/2 cup flour; cut in the 1/4 cup butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan. Bake at 350 degrees. 9x13x2 inch pan for 45-50 minutes or two 8x8x2 inch pans for 40-45 minutes until cake tests done. Cool.