Stone Fruit Cobbler

• Crust:
• 9 ounces all-purpose flour (about 2 cups)
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons butter
• 2 teaspoons fresh lemon juice
• 4 to 5 tablespoons ice water
• Filling:
• 1 1/4 cups sugar
• 6 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 2 1/2 pounds red plums, pitted and cut into 1/2-inch-thick slices
• 2 peaches (about 1 pound), pitted and cut into 1/2-inch-thick slices
• 1/2 teaspoon vanilla extract
• 1 tablespoon butter, melted
• Remaining ingredients:
• Cooking spray
• 2 teaspoons fat-free milk
• 1 tablespoon sugar

1. Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife. Combine flour, 1 tablespoon sugar, and 1/2 teaspoon salt in a bowl; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle surface with juice and ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press two-thirds of dough into a 4-inch circle on plastic wrap, and cover. Press remaining dough into a 4-inch circle on plastic wrap, and cover. Chill 3 hours or overnight.
2. Preheat the oven to 425u0b0. Place a foil-lined baking sheet on middle rack.
3. To prepare filling, combine 1 1/4 cups sugar and next 4 ingredients (through allspice) in a small bowl, stirring with a whisk. Combine plums and peaches in a large bowl; sprinkle flour mixture over plum mixture. Drizzle with vanilla and melted butter; toss gently.
4. Working with large portion, roll dough out on a lightly floured surface into a 13 x 9-inch rectangle. Fit into a 2-quart glass or ceramic baking dish coated with cooking spray. Spoon plum mixture into crust. Roll the remaining portion of dough into an 11 x 7-inch rectangle. Cut dough lengthwise into 1/2-inch-thick strips; arrange strips in a lattice design over plum mixture. Seal dough strips around edges of crust. Lightly brush strips with milk; sprinkle evenly with remaining 1 tablespoon sugar. Place baking dish on preheated pan; bake at 425u0b0 for 20 minutes.
5. Reduce oven temperature to 375u0b0 (do not remove cobbler from oven). Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour.

crust, flour, sugar, salt, butter, lemon juice, water, filling, sugar, allpurpose, salt, ground nutmeg, ground allspice, red plums, peaches, vanilla, butter, remaining ingredients, cooking spray, milk, sugar

Taken from www.myrecipes.com/recipe/stone-fruit-cobbler (may not work)