In a medium bowl combine peaches, raspberries, and lemon juice. Sprinkle sugar, cornstarch, and cinnamon over the peaches and raspberries. Toss to coat well.
Divide the peaches and raspberries between the jars.
Add the flour, sugar, baking powder, and cinnamon to a medium bowl. Cut the butter into the flour with a knife or pastry blender until the mixture resembles coarse crumbs. Slowly add the milk, stirring it into the batter until it is fully incorporated. Spoon the batter on top of the fruit.
Bake at 350 degrees for 20 minutes. Cool on a wire rack for 10 – 15 minutes.
Serve warm or at room temperature. Top with ice-cream, sorbet, or whipped cream if you wish.
Notes
Storing and Reheating:
To store, place the lids on the jars after they are completely cooled off. You can store them in the refrigerator for up to a week or in the freezer for 3 months. Thaw overnight in the refrigerator. You can remove the lid and heat the thawed cobbler in the microwave for 30 – 60 seconds.