Plum crisp, easy and delicious

I was trying to clear out the refrigerator and make room for a new fruit share box and I was staring at a bag of red plums at the point of use 'em or loose 'em. When we signed up for a bi-weekly fruit share from our CSA, we didn't realize what we were getting into. We already split a veggie share with friends and we each take a box on alternate weeks, so it seemed we'd be able to use up the fruit in two weeks. Not so. We eat a LOT of fruit but it's never enough. With the plums, I meant to make a batch of plum and apricot chutney, but just plum forgot all about it. (sorry) As I looked at the bag, all I could think of was apple crisp made with plums. I should have looked on the Web for ideas but that would have meant another trip upstairs, so I just went at it, hoping for the best. I did keep track of what I did—pretty basic but really delicious.

Plum crisp
12 ripe red plums, cut in half and stones removed
two tablespoons sucanot
two tablespoons spelt flour
1 teaspoon cinnamon

Topping
1/2 cup rolled oats
1/4 cup sucanot (or other evaporated cane juice)
1/4 cup spelt flour
1 teaspoon cinnamon
pinch salt
two (or three if you want it richer) tablespoons vegan margarine (Earth Balance)

Lay the plum halves cut side up in a large baking pan. Sprinkle with two tablespoons sugar, two tablespoons spelt flour and 1 teaspoon cinnamon.
In a medium sized bowl, mix together the rolled oats, sucanot,spelt flour, cinnamon and salt. Cut in the margarine with a pastry blender (if you have such a thing) or two knives (or your clean fingers) until it looks like bread crumbs.
Spread the topping evenly over the plums.
Bake in a preheated 375˚ oven for about 40 minutes or until the plums are soft. If the topping starts to get too brown, cover with a sheet of foil.