Fruit Crisp with Garum Masala

Fruit season is here, and we've been eating peaches and plums at almost every meal. Tonight I made peach-plum crisp. I did not use very much topping, but I spiced it in an unusual and appealing way: with garum masala from my friend/relative Kappu in Toronto. She uses 20 spices in her blend. I don't know what most of them are, but it's delicious with fruit.

The left photo is before baking, the right one when it was ready to eat. You can probably see that the topping is made from uncooked rolled oats, brown sugar, butter, pecans, and the spice mixture. This was very juicy fruit, so we ate with spoons. No problem!