Instructions: Preheat oven to 400 degrees. Place fruit in shallow 9 inch square or oval ceramic or Pyrex baking dish. Toss with lemon juice. Combine sugar, flour and cinnamon in small bowl. Sprinkle sugar mixture on fruit. Toss to combine. Set aside.

To make topping: Combine flour, sugar, baking powder, baking soda, lemon zest and salt in medium mixing bowl or food processor fitted with steel blade. Cut in butter with fork or by pulsing processor until mixture resembles coarse meal.

Make a well in center and add buttermilk, mixing until just evenly moistened and dough holds together in wet clumps; do not over-mix.

Using a large spoon, drop dough in clumps over fruit. Do not let dough touch sides of dish. With a metal spatula gently spread dough evenly over fruit (but not all the way to sides of dish) and sprinkle top with remaining tablespoon sugar.

Bake 10 minutes. Reduce heat to 350 degrees and bake another 25 to 30 minutes, until shortbread is delicate golden brown and firm to touch, and fruit is bubbling. Remove from oven; let stand at least 30 minutes. Serve warm or room temperature the same day it is made, scooping out onto a dessert plate with fruit side up, with some heavy cream to pour over.

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