Vegan gooseberry whitecurrant crumble

Vegan Gooseberry and White Currant Crumble Recipe

This post may contain affiliate links (see full disclaimer). This means if you make a purchase after clicking, I may get a small percentage of the sale, at absolutely no extra cost to you.

If you like your desserts as tart as they are sweet, then this sour vegan gooseberry and whitecurrant crumble is for you.

Depending on what you have to hand, you can either make it with all gooseberries, all currants (redcurrants or blackcurrants would also work) or a mix of the two. If you can’t find either, substitute a sour seasonal fruit.

After getting gooseberries and whitecurrants from Food Assembly, I wasn’t quite sure what to do with them. You know when you pick up a new food and buy it out of excitement but later frantically Google what on earth to do with it? Yeah, it was like that.

Gooseberries and whitecurrants are both extremely sour (seriously, don’t pick up a gooseberry and eat it plain unless you’re one of those people that likes squeezing lemon juice straight into your mouth). So, most recipes for either gooseberries or crumble suggest a sweet crumble or pastry.

I decided to combine both of them into one simple crumble. It needs quite a bit of sugar to balance the tartness of the fruit, but if you like sour flavours, then feel free to reduce the sugar content.


Vegan Gooseberry and Whitecurrant Crumble


  • 550 grams / 1.2 lbs gooseberries or currants, or a mix of both. Top and tail the gooseberries (cut the top and bottom off each).
  • 85 grams / 3 oz (1/3 cup + 1 tbsp) sugar
  • 175 grams / 6 oz (1.5 cups) flour
  • 75 grams / 2.6 oz (1/3 cup) sugar
  • 85 grams / 3 oz (1/3 cup) vegan margarine



  1. Preheat oven to 180 C / 350 F / gas mark 4.
  2. Top and tail the gooseberries if using (cut the top and bottom off each berry).
  3. Arrange the gooseberries and currants on the bottom of an ovenproof baking dish.
  4. Sprinkle the berries and currants with 2 tablespoons of water, then 85 grams of sugar.
  5. To make the topping for the crumble, rub together the flour, 75 grams of sugar and vegan margarine until it forms small pebbles. It should take on a breadcrumb-like texture with a few larger and smaller pebbles.
  6. Sprinkle the crumble over the gooseberries/currants and place in the oven. Bake for 45 to 50 minutes, until the top is browned and the berries are bubbling.
  7. Remove from the oven and allow to cool slightly. Serve warm (goes well with vanilla nondairy ice cream!).

As an Amazon Associate I earn from qualifying purchases.



6 thoughts on “Vegan Gooseberry and White Currant Crumble Recipe”

  1. Ooo this sounds good! :D I feel like it should be in some kind of beautiful pink-and-white photoshoot surrounded by luxurious bedding or something. Is that just me?

    Yep, just me.

    • Haha you and your bed porn ;) A pink-and-white photoshoot would be good though! I didn’t even bother really properly plating it because I didn’t think I’d post the recipe, but it was too pretty not to share.


Leave a Comment

Related Posts

Caitlin Galer-Unti

Hi, I’m Caitlin and I’ve been vegan since 2008 and vegetarian my whole life. Since going vegan, I’ve lived in 4 countries and travelled to over 30! I’ve also published two bestselling vegan books (The Essential Vegan Travel Guide and The Barcelona Vegan Guide) and had my work featured in The New York Times, Vegetarian Food & Living and Vegan Life magazine. I’ve veganised my life and I’m here to help you design your life around your vegan values. 


Subscribe To My Vegan Life Letters

No spam (it’s not vegan!), just my latest vegan life tips and guides.

Connect with Me:

Most Popular Posts: