Here are a couple of reasons this is happening. Insufficient Butter: If the butter in the topping is not adequately distributed or not cold enough, it might prevent the crumbly texture from forming. Underbaking: If the crisp is not baked long enough, the topping might not have sufficient time to crisp up and achieve the desired crunchiness. Excessive Moisture: If the fruit filling is too watery, it can seep into the topping, causing it to become soggy rather than crispy.