Vegan Fruit Crumble

Pre-heat the oven to 180°C.

In a medium bowl, combine the vegan butter (90 g) and plain white flour (190 g). Using two knives or a pastry cutter, chop the [vegan butter] into tiny pieces until evenly distributed throughout the flour.

Add the rolled oats (60 g), sugar (100 g), flaky sea salt (0.5 teaspoon) and ground cinnamon (0.5 teaspoon). Combine again with the pastry cutter until crumbly and sandy textured with some larger lumps.

Prepare the plums (1.5 kg) by removing the stones and slicing into bite-size pieces. If using blackberries, give them a wash. If using apples, peel, core, and dice them into 2cm cubes.

In a medium bowl, combine the prepared fruit, sugar (50 g), corn starch (1 tablespoon) and lemon juice (2 tablespoons). Toss and stir until all the fruit is coated.

Place the fruit and all the juices in a pie dish, casserole dish, or deep baking tray.

Top the fruit with the crumble and place in the oven. Bake for 35 minutes or until the crumble is golden brown and some juices are bubbling through the surface. Start 35m timer

Remove from the oven and serve with your favourite [vegan ice cream].