I'm one of those folks that dislike my crisp with juice running all over the place. I tried this method yesterday. The fruit was perfect: slight amount of juice, not too thick - just thick enough to meld with ice cream, and just sweet enough. My problem was the 'crisp' part. When I added the topping, it sunk. Still delicious, but not quite the presentation I was looking for! I did switch to an oat/flour/sugar topping. Could it have been too heavy?

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