Raspberry Pear Cobbler

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This wonderful cobbler from canadian living magazine can be baked in a rectangular baking pan for family dinners or in individual ramekins for an elegant dinner party. serve with a scoop of vanilla ice cream.

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Steps

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

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Stir in the vanilla.

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

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

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

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Set aside for the topping.

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

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Add the pears and raspberries and gently toss to combine.

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

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Place on a rimmed baking sheet.

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

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Sprinkle with turbinado sugar.

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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.

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Let cool on a rack for 10 minutes.

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Serve warm.

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Put in all the filling and top with 8 dollops of topping.

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Bake as di.

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Ingredients

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milk, vinegar, vanilla, all-purpose flour, granulated sugar, baking powder, baking soda, salt, butter, brown sugar, cornstarch, pears, frozen raspberries, turbinado sugar