Combine the fresh or frozen fruits, 3/4 cup sugar, and tapioca; let stand at room temperature for 15 minutes until a syrup forms or until the fruit is thawed (if frozen). Divide evenly among 6 individual 1-cup casseroles or six 10-ounce custard cups.
Place dishes in a shallow baking pan. Bake in a 425 degree F oven for 15 to 20 minutes or until fruit mixture is bubbly; remove to wire rack.
In a medium mixing bowl, stir together the flour, 1-1/2 teaspoons sugar, and salt.
Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, until all the dough is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough slightly. Roll dough from center to edges until about 1/4 inch thick. Cut into 6 circles to fit the tops of casseroles. Transfer to a baking sheet. If you wish, cut designs in pastry or add pastry cutouts to top of pastry circles.
Brush the pastry with whipping cream; sprinkle with the remaining 1 tablespoon sugar. Bake in a 425 degree F oven for 10 to 12 minutes or until crust is golden brown. Cool slightly; place one pastry circle atop each casserole. Serve cobblers warm with whipped cream or ice cream, if you like. Makes 6 servings.
If you like, spoon all of the fruit mixture into a 1-1/2-quart casserole. Bake in a 425 degree F oven for 25 to 30 minutes or until bubbly. Divide mixture into 6 dessert bowls. Top each with an individual pastry round.