Preparation

Make the dough:

• Position a rack in the center of the oven and heat the oven to 350°F.
• 在食品加工机中，将面粉，红糖，发酵粉和盐混合。短暂脉冲以混合成分，约10秒钟。亚搏手机版官方加入黄油块并脉搏，直到它们的大小为小豌豆，5至7个一秒钟的豆类。
• Dump the mixture into a large mixing bowl. Add the cornmeal and stir until evenly dispersed. Add the sour cream. Using a rubber spatula, gently smear the ingredients together until the flour is evenly moistened and the dough begins to form large, soft, moist clumps. Bring the dough together into an 8-inch log. Divide the dough into 10 roughly equal round pieces. Refrigerate the pieces in the bowl while preparing the fruit.

组装并烘烤补鞋匠：

• Put the peaches and raspberries in a large bowl. Gently toss with the sugar (use 1/2 cup for very ripe, sweet fruit and 3/4 cup for fruit that’s not perfectly ripe and sweet), flour, lemon zest, and salt, making sure to mix everything evenly.
• 将水果堆入9×13英寸的玻璃烤盘中，在碗中刮下剩余的果汁或糖，然后均匀散布。从冰箱中取出面团，然后将其随机排列在馅料的顶部，并在碎片之间留出空间。不要试图使面团变平。撒剩余的1-1/2汤匙。在补鞋匠上均匀地均匀地糖。
• Bake until the filling is bubbling and the topping is browned, 50 to 60 minutes. Let sit about 20 minutes to allow the juices to settle. You can serve this cobbler hot or warm, with lightly sweetened whipped cream or vanilla ice cream, if you like.

Make Ahead Tips

The cobbler will stay warm at room temperature for 1 to 1-1/2 hours.