Peach and nectarine cobbler

2 cups all purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/ 2 cup unsalted butter cut into cubes and chilled
3/4 cup granulated sugar , divided
1 cup heavy cream
3 peaches
3 nectarines
2 Tablespoon corn starch
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg

The oven should be preheated to 375 degrees .a 9x 13 inch glass or ceramic baking dish should be buttered.

Flour, baking powder, and salt should be combined in a food processor. Over the flour mixture , scatter the chilled butter cubes over the flour mixture and pulse until the mixture resembles coarse crumbs. Do not overprocess. The flour mixture should be put in a flour mixture in a large bowl then adding 1/2 cup sugar and cream. This should just be mixed until the dough comes together mixing with a wooden spoon. While preparing the filling, put kitchen towel on top of bowl.

A large pot of water should be brought to a boil. Then cut a small "x'" into t h e peaches and nectarines using a paring knife.. the nectarines and peaches should be put in boiling water..After about 40 seconds or when the x curls away from the fruit , then they . Take them out of the water with tongs or slotted spoon. Whenever the the fruit is cooled off enough that you can touch them, pull the skin away from the flesh  and cut into peaches and nectarines sliced in 1/2=inch thick slices.
The peach and nectarine slices should be tossed in a large bowl with  cornstarches, the remaining 1/4 cup sugar, cinnamon and nutmeg. The fruit should be spooned into baking dish you prepared earlier. The fruit should be covered with heaping Tablespoons of the cobbler dough..

Bake this until the cobbler is browned lightly and the fruit is bubbly bake 35 minutes.allow it to rest before serving 10 minutes.

Serve with vanilla ice cream

Brown sugar kitchen  by Tanya Holland and jan newberry