Preheat the oven to 350°F (175°C).

In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon until well combined.

Add the softened butter and use your fingers to rub it into the flour mixture until it forms a crumbly texture.

Set the bowl aside.

In a large saucepan, combine the gooseberries, granulated sugar, and ground cinnamon. Cook over medium heat for 5 minutes, stirring occasionally.

In a small bowl, whisk together the cornstarch and water until the cornstarch dissolves.

Add the cornstarch mixture to the saucepan with the gooseberries and cook for an additional 5 minutes, or until the mixture has thickened.

Remove the saucepan from the heat.

Divide the gooseberry mixture evenly between 4-6 oven-safe ramekins.

Sprinkle the crumble topping over each ramekin, dividing it evenly.

Place the ramekins on a baking sheet and bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.

Remove from the oven and allow to cool for a few minutes before serving.

Optional: Serve with vanilla ice cream, whipped cream, or heavy cream.

Enjoy your delicious Cinnamon and Gooseberry Crumbles!