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In a medium bowl, combine the vegan butter and plain white flour. Using two knives or a pastry cutter, chop up the vegan butter into tiny pieces until evenly distributed throughout the flour.
Add the rolled oats, sugar, flaky sea salt and cinnamon. Combine again with the pastry cutter until crumbly and sandy textured with some larger lumps of the vegan butter. Set aside.
Pre-heat the oven to 180c.
If using stone fruit, remove the stones and slice 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 fruit, sugar, corn starch and lemon juice. Toss and stir to combine 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 30 - 40 minutes or until the crumble is golden brown and some juices are bubbling through the surface.
Remove from the oven and serve with your favourite vegan ice cream.