Crisps are naturally somewhat juicy. It's just what happens when you bake a bunch of juicy fruit together. They are always best served warm the same day you bake them. The juices tend to seep out after a day or two. There are a couple of tricks to avoid a watery crisp. Tossing the fruit with a bit of all-purpose flour before adding the topping is very helpful. The flour helps to thicken the fruit juice making it more syrupy and less watery. Make sure you bake the crisp long enough. You should see juices bubbling up from the center. The fruit juice thickens as it boils. Choosing the right variety of apples is important too. Some varieties are contain more water and are better suited to eat fresh.