Weigh or lightly spoon 9 ounces flour into dry measuring cups, and level with a knife. Combine flour, 1 tablespoon sugar and 1/2 tsp salt in a bowl; cut in 6 tbsp butter with a pastry blender or 2 knives until the mixture resem les coarse meal. Sprinkle surface with juice and ice water, 1 Tbsp at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press 2/3of dough into a 4" circle on plastic wrap and cover. Chill 3 hours or overnight.

Preheat oven to 425°F. Place a foil lined baking sheet on middle rack.

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 bowls; sprinkle flour mixture over plum mixture. Drizzle with vanilla and melted butter; toss gently.

Working with large portion, roll dough out on a lightly floured surface into a 13 x 9" rectangle. Fit into a 2 qt glass or ceramic baking dish coated with cooking spray. Spoon pkum mixture into crust. Roll the remaining portion of dough into an 11 x 7" rectangle. Cut dough lengthwise into 1/2" thick strips; arrange strips in a lattice design over pkum mixture. Seal dough strips around edges of crust. Lightly brush strips with milk; sprinkle evenly with remaining 1 Tbsp sugar. Place baking dish on preheated pan; bake at 425°F for 20 minutes.

Reduce oven temperature to 375°F ( do not remove cobbler from oven). Bake for 50 minutes or until crust is golden and filling is bubbly. Cool at least 1 hour.

HANDS ON TIME: 45 MIN. TOTAL TIME: 4 HR 55 MIN