Raspberry Pear Cobbler Recipe

Directions:

1. Stir the milk with the vinegar and let stand for 10 minutes.
2. Stir in the vanilla.
3. Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
4. Using a pastry blender, cut in the butter just until it forms coarse crumbs.
5. Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
6. Set aside for the topping.
7. In a separate bowl, stir the brown sugar with the cornstarch.
8. Add the pears and raspberries and gently toss to combine.
9. Divide among eight 3/4-cup ovenproof coffee or custard cups.
10. Place on a rimmed baking sheet.
11. Drop the topping by spoonfuls over the fruit, leaving some visible.
12. Sprinkle with turbinado sugar.
13. Bake in the centre of a 375 degree F oven until the filling is bubbling and the topping is golden and not doughy underneath when lifted with a spoon, about 30 minutes.
14. Let cool on a rack for 10 minutes.
15. Serve warm.
16. Note: The cobbler can also be baked in a 7 x 11 baking dish. Put in all the filling and top with 8 dollops of topping. Bake as directed.