Not-so-crisp fruit crisp

This weekend, I opened a big can of peach halves, only used two of them. So (inspired by too many Chopped episodes) I decided to make a fruit crisp.

Here's the fruit in the pan:

And the topping mix:

Together, before baking:

And after baking:

It looks delicious, but one thing was a little disappointing: the topping texture. It just wasn't crisp enough! I was expecting more of a streusel topping texture: light, crunchy, sweet. The proportions reminded me of my husband's favorite coffee cake streusel topping, but instead this was a little crunchy, and a lot chewy.

Here's what I used (to the best of my recollection):

• 1/2 c packed brown sugar
• 1/4 c butter
• 2 T white sugar
• 2/3 c quick rolled oats
• 1/2 c flour

Because I use unsalted butter, I sprinkled a tiny bit of salt over the top. I also sprinkled on a little cinnamon. The taste of the topping and filling was fine. But, man, why did this fruit crisp turn out less than crispy?

A little help?