Instructions: Preheat oven to 375 F. Fill a 9 x 13-inch baking pan two-thirds full of the fruit. Sweeten to taste (see box). Add enough of the water or juice to come halfway to the top of the fruit. Set aside.

To make the topping:
In a medium-sized bowl, cream the butter and sugar with an electric mixer.

Add the egg, vanilla, flour, baking powder, and salt and beat until well blended. Drop by tablespoons on top of the reserved fruit and bake for about 45 minutes. Serve warm with the ice cream or whipped cream.

YIELD: 8 SERVINGS

NOTES:
The amount of sugar depends on the tartness of the fruit.

Rhubarb, tart apples, and cherries require more than peaches or blueberries, but usually is not more than 1/2 cup of sugar.

When the fruit does not have enough juice, add the following: water with peaches, water and orange juice with blueberry, apple, strawberry, or rhubarb.

As the topping browns and forms a crust, break the top with the edge of a spoon to allow uncooked topping to come to the top and bake. Do several times during the baking period.

MAST FARM INN
VALLE CRUCIS, NORTH CAROLINA

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