Nectarine and Blackberry Cobbler

• 2 large nectarines, thinly sliced
• 1 pint blackberries
• 1 teaspoon fresh lemon juice
• 1/2 cup sugar
• 1 cup plus 2 tablespoons all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons cold unsalted butter, cut into tablespoons
• 1/4 cup milk
• Vanilla ice cream, for serving (optional)

1. Preheat the oven to 450.
2. Combine the nectarines, blackberries, and lemon juice in a bowl.
3. Mix the sugar and 2 tablespoons of the flour and toss with the fruit.
4. In a medium bowl, mix the remaining 1 cup of flour with the baking powder and salt.
5. Cut in the butter until the pieces are the size of small peas.
6. Stir in the milk.
7. Gather the dough into a ball and transfer to a lightly floured surface.
8. Roll the dough into an 8-inch square about 1/4 inch thick.
9. Pour the fruit and its juices into an 8-inch square glass baking dish.
10. Lay the dough on top of the fruit.
11. Place a sheet of foil in the bottom of the oven to catch any drips.
12. Bake the cobbler for 20 minutes, then reduce the heat to 300 and bake for about 5 minutes longer, or until the crust is golden and the fruit is bubbling around the sides.
13. Serve warm with a scoop of ice cream, if desired.

nectarines, blackberries, lemon juice, sugar, flour, baking powder, salt, cold unsalted butter, milk, vanilla ice cream

Taken from www.foodandwine.com/recipes/nectarine-and-blackberry-cobbler (may not work)