Adapted from: http://allrecipes.com/recipe/apple-cranberry-and-pear-crisp/

Preheat oven to 375 ° F. Lightly grease an 9x9 inch baking dish. Sift together dry ingredients. Add milk, butter and unbeaten egg; beat till smooth. Add apples and mix. Blend sour cream and slightly beaten egg; Add second amount of sugar and walnuts and spread over batter Bake 30 minutes, or until brown and crisp on top.

Prepare pie crust by lining a springform pan making sure it is about 1 inch up the sides. Slice plums and lay in bottom of pie crust until covered. Grind almonds and powdered sugar in food processor until almonds are fine. Empty out mixture and cream butter in food processor and then add the egg. Once this mixture is processed add all but 1/4 cup of the almond mixture to the butter mixture. Pulse until mixed.. This is a Frangipani, which you will spread over the tops of the prunes being careful not to disturb the plums Once the frangipani is smoother over the top sprinkle the remaining almond mixture over the top. Bake at 350° for one hour until the top is golden brown.