Help! I've tried many versions of fruit crisp in my day and they always seem to turn out watery. Tonight I made a peach crisp with fresh peaches and blueberries - mixed with a little lemon juice, 1 tbl sp berry preserves and a spoonful of sugar, topped with oats, butter and brown sugar. Cooked in my toaster oven at 450 degrees until it was brown on top and peaches were soft. So happy was I until I dug in and found everything swimming in liquid! Somebody, anybody, please help me! I love fruit crisp too much to give up on it.