Raspberry Pear Cobbler

Recipe by Irmgard
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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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