Raspberry Pear Cobbler

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Ingredients Nutrition


  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.

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