When your preferred fruit is out of season, try frozen, unsweetened peaches, blueberries, or raspberries - raspberry pie filling helps save time. Preparation time: 10 minutes with pie filling. Baking time: 40-45 minutes.

2 c. raspberries or 2 c. chopped, peeled apples, apricots, peaches, or pineapple
1 tbsp. lemon juice
1/2 c. sugar
3 tbsp. cornstarch
1 1/2 c. all-purpose flour
1/2 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. mace and 1/4 tsp. salt
1/2 c. butter
1 slightly beaten egg
1/2 c. milk
1/2 tsp. vanilla
1/4 c. sugar
1/4 c. all-purpose flour
2 tbsp. butter
1/4 c. chopped walnuts

In a medium saucepan combine fruit and 1/2 cup water. Simmer, covered, for 5 minutes or until fruit is tender. Stir in lemon juice. Mix the 1/2 cup sugar and cornstarch: stir into fruit mixture. Cook and stir until thickened. Cool.

In a mixing bowl stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace and 1/4 teaspoon salt. Cut in 1/2 cup butter, until mixture resembles fine crumbs. Combine egg, milk, and vanilla. Add to flour mixture, mixing until blended. Spread half of the batter in a greased 9 x 9 x 2 inch baking pan.

Spread the cooled fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour: cut in the 2 tablespoons butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan Bake in a 350 degree oven for 40 to 50 minutes or until done. Cool. Makes 1 coffee cake (12 servings). Nutrition information per serving: 280 cal., 3 g. pro., 41 g. carbo., 12 g. fat, 24 mg. chol., 205 mg. sodium, and 1 g. dietary fiber.