I followed the recipe exactly using Santa Rosa plums until it came time to add the topping. At the point the filling was quite thin so I added a slurry of corn starch. I'm glad it did that. Even though I tasted the original filling before cooking - it was quite sweet and I liked the lemon! - the final product was very tart and we ended up serving it with ice cream to make it palatable.
A fruit crisp offers the luscious flavor of a fresh fruit pie without the fuss of making a crust. Celebrate late summer with plums in this rich-tasting crisp. The nut-studded topping works great with other fruit combinations too.