Raspberry Pear Cobbler - cooking recipe

Ingredients

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

Preparation

Stir the milk with the vinegar and let stand for 10 minutes.
Stir in the vanilla.
Meanwhile, in a bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
Using a pastry blender, cut in the butter just until it forms coarse crumbs.
Drizzle the milk mixture over top, stirring with a fork until a sticky dough forms.
Set aside for the topping.
In a separate bowl, stir the brown sugar with the cornstarch.
Add the pears and raspberries and gently toss to combine.
Divide among eight 3/4-cup ovenproof coffee or custard cups.
Place on a rimmed baking sheet.
Drop the topping by spoonfuls over the fruit, leaving some visible.
Sprinkle with turbinado sugar.
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.
Let cool on a rack for 10 minutes.
Serve warm.
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.