Rhubarb, Pear And Blackberry Crumble

• 3 None pears, peeled, cored, cut into 3/4 inch pieces
• 1/3 cup granulated sugar
• 1 1/2 lb rhubarb, stems washed, cut into 1 1/4 inch pieces
• 5 oz frozen blackberries
• 1/2 cup all-purpose flour
• 1/2 tsp pumpkin pie spice
• 2/3 cup brown sugar
• 1/3 cup shredded coconut
• 2/3 cup rolled oats
• 6 tbsp butter, cold, chopped
• None None vanilla custard or heavy cream, to serve

1. Preheat oven to 400u0b0F. Lightly grease a large baking dish.
2. Bring pears, sugar and 2 tbsp water to a boil. Reduce heat and simmer, covered, for 5 mins, or until pear is just tender. Add rhubarb. Simmer, stirring occasionally, for 2-3 mins, or until rhubarb is soft but still holds its shape. Transfer to prepared dish. Arrange blackberries over top.
3. Combine flour, spice mix, brown sugar, coconut and oats. Cut in butter until mixture resembles crumbs. Sprinkle over fruit. Bake for 20-25 mins, or until golden brown. Let cool for 5 mins. Serve with custard.

sugar, rhubarb, frozen blackberries, allpurpose, pumpkin pie spice, brown sugar, shredded coconut, rolled oats, butter, vanilla custard

Taken from recipes-plus.com/api/v2.0/recipes/23515 (may not work)