6 cups dark-skinned plums, sliced thin
2 tbsp. water
2 tsp. vanilla extract
2 1/2 tsp. quick-cooking tapioca
3/4 cup granulated sugar (1/4 cup more if plums are sour)
3/4 tsp. cinnamon
2 cups raspberries
1 egg, separated
3/4 cup dark brown sugar, packed
1/2 cup butter, chilled, cut into 8 pieces
3/4 cup flour
pinch salt
strawberry or vanilla ice cream or frozen yogurt

Combine plums, water and vanilla in 6-cup round or rectangular glass baking dish. In small dish, combine tapioca, granulated sugar and 1/4 teaspoon cinnamon. Add to plums and toss until plums are well coated. Gently toss in raspberries. Set aside while preparing cookie topping.

Mix 1/2 egg yolk, brown sugar, butter, flour, remaining 1/2 teaspoon cinnamon and salt in food processor until finely crumbed and just beginning to clump together. Do not over-process.

Spoon topping evenly over fruit. Gently pat to cover, then press more firmly so topping adheres to fruit. Whip egg white until frothy and brush onto crust. Place dish on baking sheet (to catch any juices).

Bake at 375°F until top is very dark brown and juices bubbling, 50 to 60 minutes. Cool at least 1 1/2 hours before serving. Can be made a day ahead; refrigerate after completely cooled. Reheat, uncovered, in 350-degree oven until warm, about 10 minutes. Serve warm with a scoop of vanilla or strawberry ice cream or frozen yogurt.

Makes 6 to 8 servings.