Rhubarb-Plum Crisp

No profound musings today, just dessert - which is really the important part anyway, right?

This rather uninspiring picture is none other than......

Rhubarb-Plum Crisp

Topping:
2/3 cup old-fashioned oats
2/3 cup packed brown sugar
1/2 cup all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup coconut oil (NOT melted, if it's liquified, chill until the consistancy of butter)
1/2 cup almonds, whizzed coarsely in food processor but NOT ground into flour

Filling:
4 cups sliced fresh (or frozen and thawed) rhubarb
6 large purple plums, sliced or chopped (I leave the peel on)
1 cup sugar
2 tablespoons quick-cooking tapioca
2 teaspoons fresh lemon juice
1 teaspoon ground cinnamon
Pinch of ground nutmeg

Heat oven to 375 degrees.

First make the topping:
Combine first 5 ingredients in medium bowl. Add coconut oil, and cut in using pastry blender or rub with fingertips until mixture begins to clump together. Mix in almonds. (Can be prepared 3 hours ahead. Cover and chill.)

Filling:
Combine all ingredients in large bowl. Let stand 1 to 3 hours.

Oil 9 - 12 glass baking dish. Transfer filling to prepared dish. Sprinkle topping evenly over filling in dish, covering completely.
Bake until fruit is tender, juice bubbles around sides and topping begins to brown slightly, about 40 minutes. If it doesn't brown enough, remove crisp from oven. Preheat broiler. Broil just until topping is crisp and golden, but WATCH CLOSELY!!! Transfer to rack and cool about 30 minutes.