I'm trying to make a mixed fruit crumble. All's well, reasonable sweetness, but
my crumble mix cooks up like a paste - pleasant but not quite right. Could it
be that the fruit was too watery and that while cooling the juice has risen to
keep the topping wet hence interfering with the cooking and inhibiting that
dry/crunchy texture one expects?

I used the ratio of 4 flour/3 sugar/2 butter (by weight) and added the sugar
last.

Any thoughts?