Combine the Oregon Chai Original concentrate, brown sugar and cinnamon in heavy saucepan, bring to a boil over medium heat, stirring constantly until sugar dissolves. Add the pears and continue to cook until barely tender, about 5 minutes. Remove from heat and let sit until cool. Drain off ½ cup of the liquid and blend with the cornstarch, stirring until smooth. Add the cornstarch mixture and the almonds to the pear mixture and stir until blended. Spoon the filling into 12 individual cobblers.
Place flour, sugar and salt in food processor, add butter and shortening and pulse until crumbly. With the machine running pour 1/2 cup of the Oregon Chai Original Concentrate through the feed tube and continue processing until the dough begins to come together, adding a bit more Oregon Chai Original Concentrate as needed. Empty the contents of the work bowl onto a sheet of plastic wrap and gently knead until smooth and form into a ball. Wrap and refrigerate while you prepare the filling.