Willie's Crisp
Originally published in the LA Times.  
Passed along by Kay Hartman.
Modified slightly from that recipe by Charlotte Blackmer.  Original called
for 1 cup sugar in the topping and that was way too sweet for me.

Don't start this recipe unless you're ready to bake right away.  If
you add the egg to the dry ingredients and let it sit longer than 20
minutes, the sugar will begin to melt with the dampness of the egg,
and the mixture won't crumble and spread properly.

1 cup plus 2 tablespoons flour
1 to 1 1/2 cups sugar or to taste
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, beaten
5 to 6 cups peeled, seeded, sliced fruit, or stemmed berries
1/4 pound butter, melted
Whipped cream or vanilla ice cream, optional

Stir together 1 cup flour, about 2/3 cup sugar, baking powder and salt in 
large mixing bowl.  Make well in center of dry ingredients and add
beaten egg.  Stir mixture with fork until mixture is crumbly (use your
hands if necessary).  If mixture seems too dry, add a little more egg.  

Place fruit in separate bowl.  Stir remaining 2 tablespoons flour 
and remaining sugar (let the sweetness of the fruit be your guide
in how much sugar to add - really sweet fruit will need only about 
1/2 cup) together and add to fruit.  Toss lightly to coat fruit.  Spread
fruit evenly in ungreased 8-inch baking dish.  Sprinkle crisp mixture
evenly over fruit.  Drizzle over melted butter evenly.  Bake at 375
degrees F about 40 minutes, until topping is golden.  Serve warm with
whipped cream or vanilla ice cream.  Makes 9 servings.

Note:  I usually add the butter at about minute 35 or so - clb.