Nectarine Cobbler

Filling:

• 4 lbs nectarines, cut into wedges (peaches are equally good)
• 3/4 cup plus 2 Tbsp sugar
• 1/3 cup unbleached all-purpose flour
• 2 Tbsp fresh lemon juice

Topping:

• 2 1/4 cups unbleached all purpose flour
• 6 Tbsp sugar
• 1 Tbsp baking powder
• 3/4 tsp salt
• 1/4 cup chilled unsalted butter, cut into pieces
• 1/4 cup chilled solid vegetable shortening, cut into pieces
• 1 large egg, beaten to blend
• 3/4 cup plus 2 Tbsp chilled buttermilk
• Vanilla ice cream

Position rack in center of oven and preheat to 400°F. Prepare filling by mixing all ingredients in 13x9x2-inch glass baking dish. Bake 15 minutes.

Prepare topping. Mix flour, 4 Tbsp sugar, baking powder and salt in large bowl. Using fingertips, rub in butter and shortening until mixture resembles coarse meal. Add egg and buttermilk; stir until batter forms.

Remove fruit from oven. Spoon batter over hot filling in 12 mounds, spacing evenly. Sprinkle with 2 Tbsp sugar. Bake until juices thicken and topping is golden, about 30 minutes. Cool on rack at least 15 minutes.

Serve warm with vanilla ice cream or yogurt.