Sorry this didn't work out as planned, Wendy. It's difficult to gauge the amount of thickener any particular fruit will need, especially berries; they can vary region to region, crop to crop, so it's an educated guessing game. A couple of things: make sure to let the crisp cool completely before serving; it'll thicken as it cools, and if you want to serve it warm, rewarming a completely cooled crisp is more effective than serving it warm from the oven. Also, you can cook the berries halfway (or even more) atop the stove before assembling them into a crisp. This allows you to see exactly how much juice they'll exude, and might inspire you to adjust the thickening. Thanks for giving us your feedback here - PJH

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