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.