#1 Do Ahead: Mix the flour, salt, lemon zest, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Put in Ball jar and refrigerate.

#2 Do Ahead: Put cream in another ball jar. Refrigerate.

#3 Do Ahead: Cut up fruit, toss with sugar and cornstarch. Put in ball jar and refrigerate

Preheat Dutch Oven to 375

Meanwhile, make the dough, Add the cream to #1and mix lightly, just until the dry ingredients are moistened.

Put fruit in DO. Drop topping in dollops over fruit. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.

Let cool slightly. Serve warm, with cream to pour on top, if desired.