Has anyone made Julia Robert's Fresh Peach Crisp recipe from (Paul) "Newman's Own Cookbook?" The topping called for 3 sticks (1-1/2 cups) of unsalted butter, melted. This is a LOT of butter and there is no way humanly possible to make the topping "crumbly" as she suggests. Any thoughts? I would actually cut back to 1/2 cup, but wonder if anyone had the same experience. It is a WONDERFUL RECIPE. The peaches have brown sugar, scotch whisky and lemon juice, etc. Very good - but ohhhh the fat content. Thanks!