Preheat the oven to 180C/350F and spray an 8x8 inch square pan. Leave to one side.
Drain your thawed frozen mixed berries and place into a medium sized bowl. Add in your peeled, cored and chopped pears, 2tbsp of plain flour and 1 cup of caster sugar. Mix until all the fruit is coated in sugar. Leave to one side while you make the topping.
Place the flour, sugar, baking powder and butter into a medium sized bowl and cut the butter into the flour with a pastry cutter. Alternatively, you can rub together with your fingers. You're looking for a coarse breadcrumb like consistency.
Add in the chocolate chips and stir to disperse. Then add in the egg, vanilla and 3tbsp of cream. Mix together until a thick batter forms. If you want to make a more dough like cobbler topping, see note below.
Tip the fruit mixture into your prepared baking dish and then drop spoonfuls of batter on top of the fruit. It's totally find if the fruit isn't entirely covered, the fruit is meant to peek through. Plus the batter will spread a bit.
Place in the oven for 30 mins at 180C/350F, then turn the oven down to 160C/325F and bake for a further 8-12 minutes until the top is golden, the fruit is bubbling and an inserted skewer comes out without wet batter on.
Leave to cool in the pan for at least 20 minutes before serving. Pear, Berry and Chocolate Cobbler is delicious warm from the oven or at room temperature. You can also reheat. Serve with ice cream or custard.
Keep the Pear, Berry and Chocolate Cobbler covered in the fridge for 3 days. Bring to room temperature before serving, or reheat in the microwave for 30-60 seconds.