I've been making fruit crisps to take advantage of the harvest season. Apple and pear come out fine.
I branched out and tried the nectarine and blackberry idea from last Wednesday's Times Food section. Baked it at 350 for about 40 minutes and it just came out too liquidy. I added a tablespoon of corn starch so it would thicken up but it didn't.
Any ideas? I'm thinking maybe bake at 375 instead of 350 so that it cooks quicker and less liquid might be released.