Filling:
1/3 cup sugar or Splenda
2 tbsp cornstarch
1/4 tsp ground cinnamon
3 lbs pears-peeled, cored, and sliced
1/4 cup dark raisins
1 tsp vanilla
2 tbsp lemon juice

Crust:
1 cup AP flour
1 1/2 tsp baking powder
1/4 tsp salt
3 tbsp sugar
3 tbsp butter-sliced
2/3 cup milk
1 tsp vanilla

1/4 tsp ground cinnamon

1. Prepare pear filling: Preheat oven to 425. In large bowl, stir sugar, cornstarch, and cinnamon together. Add pears, raisins, and lemon juice. Toss to coat.
2. Spoon pear mix into prepared shallow 1 1/2 qt glass casserole dish. Cover with foil and bake 15 minutes.
3. Prepare crust: In medium bowl, stir flour, baking powder, salt and 2 tbsp sugar. With pasty blender cut in butter until it resembles coarse crumbs. In a small bowl, combine milk and vanilla. Stir milk mix into flour mix just until blended. In a small bowl, mix cinnamon and remaining 1 tbsp sugar.
4. Spoon batter evenly over hot pears-may not cover pears completely. Sprinkle with cinnamon sugar mix. Bake uncovered 30 minutes longer or until crust is golden and pear mixture is hot and bubbly.
Super good served with ice cream while the cobbler is hot!