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Pre-heat your oven to 200°C (400°F/gas mark 6).
Place the flour, salt, and vegan butter into the bowl of a food processor, and briefly blitz until you have a mixture resembling breadcrumbs.
Add the sugars and ground almonds, and pulse a few times, until they're mixed in.
After removing the stones from the plums, place them into a mixing bowl, along with the rest of the filling ingredients, and mix well, ensuring the plums are coated with sugar and spices.
Arrange in a deep pie dish or lasagne dish, then spread the crumble over the top.
Sprinkle the flaked almonds over the crumble, and bake in the centre of the oven for around 35 minutes, until the crumble and the almonds are a golden brown.
Remove from the oven, and allow to rest for 10 minutes before serving.
Leftovers can be kept in the 'fridge, covered over, for 3-4 days.