Method

Preheat the oven to 190 °C.
Toss the berries and diced pear (or apple) gently with the stirred jam and vanilla. Spoon the fruit into four 1-cup baking dishes. Place the dishes onto a baking paper lined-baking tray.
For the cobbler topping, stir the flour, sugar, baking powder and salt in a mixing bowl. Using a pastry cutter or your fingers, work in the butter until the mixture is crumbly. In a separate dish whisk the milk, maple syrup, egg yolk and vanilla. Add this all at once to the flour mixture and stir until blended (the topping will feel like a soft scone dough). Drop this in pieces on top of the fruit, leaving space between the pieces, as the dough will expand as it bakes. Sprinkle the cobblers with a little sugar and bake for about 30 minutes. To check the doneness, gently spread apart a little of the cobbler topping in the centre to see that it is fully cooked near the fruit (not wet-looking). Allow the cobblers to cool for 15 minutes before serving.

The cobblers can be served with a scoop of ice cream.