Dessert - Plum and Walnut Crisp

1 cup coarsely chopped walnuts
1/2 cup flour
1/2 cup packed brown sugar
1/2 t ground cinnamon
1/4 teaspoon ground ginger
1/4 t salt
pinch ground nutmeg
6 T chilled unsalted butter in 1/2 " pieces

1 pint vanilla ice cream
1/4 c finely chopped crystallized ginger

2 1/2 pounds plums, pitted and quartered
1/2 cup sugar
1 T cornstarch
1 t vanilla extract

Mix first 7 ingredients in large bowl. Add butter and rub in with fingertips until small moist clumps form. Cover and refridgerate 20 minutes. (Can be made 3 days ahead).
Microwave ice cream in 5 second intervals until slightly softened. Mix with ginger in med bowl to blend. Cover and refreeze. (Can be made 1 day ahead. Keep frozen)
Preheat oven to 400 deg. Toss plums, sugar, cornstarch, and vanilla in bowl. Let stand until sugar dissolves, tossing occasionally, about 5 mins. Transfer to 11x7" glass baking dish. Sprinkle topping over, bake unmtil topping is dark golden brown and fruit is bubbling, about 40 mins. Cool slights on rack about 30 mins.
Scoop warm crisp into shallow bowls. Top with scoop of ice cream.

6 servings