Raspberry Pear Cobbler

• milk↗1⁄3 cup
• vinegar↗1 teaspoon
• vanilla↗1⁄2 teaspoon
• all-purpose flour↗3⁄4 cup
• granulated sugar↗2 tablespoons
• baking powder↗1⁄2 teaspoon
• baking soda↗1⁄4 teaspoon
• salt↗1 pinch
• butter, chilled and cubed↗3 tablespoons
• brown sugar, packed↗1⁄3 cup
• cornstarch↗2 tablespoons
• pears, peeled and diced↗4 cups
• frozen raspberries↗2 cups
• turbinado sugar↗1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   Stir the milk with the vinegar and let stand for 10 minutes.

2. 2

   Stir in the vanilla.

3. 3

   Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

4. 4

   Using a pastry blender, cut in the butter just until it forms coarse crumbs.

5. 5

   Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.

6. 6

   Set aside for the topping.

7. 7

   In a separate bowl, stir the brown sugar with the cornstarch.

8. 8

   Add the pears and raspberries and gently toss to combine.

9. 9

   Divide among eight 3/4-cup ovenproof coffee or custard cups.

10. 10

    Place on a rimmed baking sheet.

11. 11

    Drop the topping by spoonfuls over the fruit, leaving some visible.

12. 12

    Sprinkle with turbinado sugar.

13. 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. 14

    Let cool on a rack for 10 minutes.

15. 15

    Serve warm.

16. 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.