Stone Fruit Cobbler

Ingredients

• 1 tablespoon butter melted
• 6 tablespoons butter 
• 2 teaspoons milk fat-free
• 2 cups flour all-purpose
• 6 tablespoons flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.5 teaspoon ground nutmeg 
• 4 tablespoons ice water 
• 2 teaspoons juice of lemon fresh
• 1 pound peaches pitted cut into 1/2-inch-thick slices
• 2.5 pounds plums red pitted cut into 1/2-inch-thick slices
• 0.5 teaspoon salt 
• 1 tablespoon sugar 
• 1.3 cups sugar 
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• blender
• plastic wrap
• baking pan
• aluminum foil
• measuring cup

Directions

1. Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife.
2. 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.
3. 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.
4. Preheat the oven to 42
5. Place a foil-lined baking sheet on middle rack.
6. To prepare filling, combine 1 1/4 cups sugar and next 4 ingredients (through allspice) in a small bowl, stirring with a whisk.
7. Combine plums and peaches in a large bowl; sprinkle flour mixture over plum mixture.
8. Drizzle with vanilla and melted butter; toss gently.
9. 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.
10. Roll the remaining portion of dough into an 11 x 7-inch rectangle.
11. 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.
12. Place baking dish on preheated pan; bake at 425 for 20 minutes.
13. Reduce oven temperature to 375 (do not remove cobbler from oven).
14. Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour.