I first tested this recipe with my classic streusel topping, but that's a wetter, softer streusel meant for topping more dry baked goods like muffins or coffee cake, and the juice from the berry layer made the topping too soft. A berry crisp should be crisp on top! In order to achieve this, I had to make the streusel topping much more dry, so don’t be alarmed if yours seems super dry compared to my other streusel.