Topping recipe is loosely based off of two of my mom's crisp recipes, while the filling is my own creation.
4 1/2 C. Plums
4 C. Rhubarb, (I used frozen, even fresh, you'll have to increase the amount of juice added and likely decrease the amount of cornstarch as well.)
1/2 Tsp. Cinnamon
6 Tbsp. Brown Sugar (or 1/4 + 1/8 C.)
2 Tbsp. Cornstarch (+ additional 1 Tsp. if too liquidy)
1 Tbsp. Orange Juice (+ additional if too thick)
3/4 C. White Sugar
1 C. Flour
1/2 C. Oats
1/4 Tsp. Cinnamon
1/2 C. Butter
Directions~Wash and slice rhubarb into bite size chunks.
~Wash and cut plums.
~Combine rhubarb, cinnamon, and sugar in a pot. Heat until it bubbles and the rhubarb begins to soften. Add the cornstarch and orange juice. If too thick add more juice, if too runny add more cornstarch. If you're using frozen rhubarb, there will be a lot of liquid seeping out as it cooks.
~Add plums and stir until everything is combined
~Pour mixture into greased 9x13 baking dish
~In another bowl, combine the first 4 topping ingredients. Toss to combine.
~Add in the butter and with fingers cut into the flour mixture until it is a course crumb.
~Pour evenly over fruit.
~Bake at 375 F for 40-45 minutes or until fruit is bubbly. (Or freeze before baking and bake later).