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
20 batches of 6
Ingredients
- 10 cups All-Purpose Flour
- 7 cups + ½ cup Unsalted Butter
- 5 gallons Mixed Berries
- ⅞ gallon Old-Fashioned Oats
- 6 cups + ½ cup + 2 ⅔ tablespoons Sugar
- ¼ cup + 2 ¾ tablespoons Lemon (Juice)
- 3 ½ tablespoons Ground Cinnamon
- 3 ½ tablespoons Vanilla Extract
- 6 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 1 ¼ cups Corn Starch
- 1 ¾ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 75 cups mixed berries with 6 cups + ¾ cup + 2 tablespoons granulated sugar, 1 ¼ cups cornstarch, ¼ cup + 1 tablespoon lemon juice, and ¼ cup + 1 tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 15 cups old-fashioned oats, 11 cups + ¼ cup all-purpose flour, 6 cups + ¾ cup + 2 tablespoons packed brown sugar, ¼ cup + 1 tablespoon ground cinnamon, and ¼ cup + 1 tablespoon salt.
- Cut in the 7 cups + ½ cup 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.
