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Prep 20 mins
Cook 30 mins
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.
- 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
- 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.
This was VERY tasty and made a great presentation.