Weeknight Skillet Berry Crisp
A warm, bubbling berry filling topped with a sweet, crumbly oat topping, baked to golden perfection in a single skillet.
40 mins
168 batches of 6
Ingredients
- 84 cups All-Purpose Flour
- 63 cups Unsalted Butter
- 42 gallons Mixed Berries
- 8 gallons Old-Fashioned Oats
- 56 cups Sugar
- 3 cups + ¼ cup + 3 ¾ tablespoons Lemon (Juice)
- 1 ¾ cups Ground Cinnamon
- 1 ¾ cups Vanilla Extract
- 56 cups + 2 tablespoons Brown Sugar
- 10 cups + ¼ cup + 3 ⅝ tablespoons Corn Starch
- ¾ cup + 2 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 630 cups mixed berries with 57 cups + ¾ cup granulated sugar, 10 cups + ½ cup cornstarch, 2 cups + ½ cup + 2 tablespoons lemon juice, and 2 cups + ½ cup + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 126 cups old-fashioned oats, 94 cups + ½ cup + ⅛ tablespoon all-purpose flour, 57 cups + ¾ cup packed brown sugar, 2 cups + ½ cup + 2 tablespoons ground cinnamon, and 2 cups + ½ cup + 2 tablespoons salt.
- Cut in the 63 cups cold unsalted butter with a fork or fingertips until the mixture is crumbly with pea-sized bits.
- Sprinkle the topping evenly over the berries.
- Bake 28–32 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Rest 10 minutes before serving. Top with ice cream or whipped cream if desired.
