Prepare flax egg by mixing ½ tbsp ground flaxseed with 1 ½ tbsp water in a small bowl, and set aside. In another mixing bowl, whisk together the flour, rolled oats, brown sugar, salt, cinnamon, nutmeg, cloves and almonds.
In a third bowl, melt the vegan butter and whisk in the vanilla.
Pour butter mixture and flax egg into the dry mixture and stir until everything is incorporated. It should look crumbly at this point.
Next, use your hands to disperse the topping evenly over the plum layer. Bake for 40-45 minutes, or until the topping is golden and crispy.
Remove your plum crisp from the oven and let it cool at room temperature for about 15-20 minutes.
Serve warm with vegan vanilla bean ice cream.