I used 7 cups of thawed/drained frozen mixed berries, and reduced the butter to 1 cup, and then followed the rest of the recipe as written. First, I can't imagine using much less fruit. Any less would be too much of the crisp (delicious in it's own right, but would be imbalanced with the fruit amount). As others stated, you can get by with the 1 cup of butter. I don't think it would be ruined with using 1-1/2 cups, just may change the texture a little and taste a little richer. Whichever you prefer depends on your love or hate of butter. With 1 cup, the crisp still held together. I probably would continue using the 1 cup (or possibly splurge with 1-1/4) just because it works, tastes great, and cuts out some calories/fat. Definitely use your food processor to cut the butter into the dry mix! It's so much easier than by hand. The end product was good, I wouldn't say the best I've ever had. I think fresh fruit may be better than frozen, but the frozen technically works fine. I liked the crisp part (very good with ice cream), and it is true that it forms kind of an oatmeal bar when you let it cool and solidify.
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I used 7 cups of thawed/drained frozen mixed berries, and reduced the butter to 1 cup, and...