Preheat oven to 180 C / 350 F / gas mark 4.
Top and tail the gooseberries if using (cut the top and bottom off each berry).
Arrange the gooseberries and white currants on the bottom of an ovenproof baking dish.
Sprinkle the berries and white currants with 2 tablespoons of water, then 1/3 cup of sugar.
To make the topping for the crumble, rub together the flour, 1/3 cup of sugar and the vegan margarine until it forms small pebbles. It should take on a breadcrumb-like texture with a few larger and smaller pebbles.
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.
Remove from the oven and allow to cool slightly. Serve warm (goes well with vanilla non-dairy ice cream!).
