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. ---------------------------------------------------------------------------
Nutrition
Ingredients
