I recently made this crisp using nectarines, strawberries and blueberries. I reduced the sugar by 1/3. I followed the directions. I found I needed to add cooking time to the recommended by 10 minutes. However, the filling seemed "floury". It was as if the filling didn't bake out enough. What went wrong? Could I use cornstarch or arrow root in place of the flour? I haven't had this issue before in other bakings with flour or cornstarch.

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