1 c. + 1 tbsp. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/4 c. butter (cold)
1/4 tsp. salt
1/2 c. milk
2 1/2 c. berries AND
2 1/2 c. rhubarb OR
5 c. any fruit
1 1/2 tbsp. quick cooking tapioca
2/3 c. sugar
2 tsp. lemon juice
2 tbsp. brandy

Sift flour, 2 tablespoons sugar, baking powder and salt in large bowl. Cut in butter until coarse crumbs.

Make a well in the center. Pour in milk; stir well until dough cleans sides of bowl.

Heat oven to 425 degrees; combine fruits, sugar, tapioca and lemon juice in a medium sized pan. Heat to boiling - reduce heat and simmer, stirring constantly for 2 minutes.

Pour into 6 cup baking dish. Gently spread dough over top of fruit filling. Place dish on cookie sheet. Bake until top is golden brown for 25 to 30 minutes.