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
24 batches of 6
Ingredients
- 12 cups All-Purpose Flour
- 9 cups Unsalted Butter
- 6 gallons Mixed Berries
- 1 gallon Old-Fashioned Oats
- 8 cups Sugar
- ½ cup Lemon (Juice)
- ¼ cup Ground Cinnamon
- ¼ cup Vanilla Extract
- 8 cups Brown Sugar
- 1 ½ cups Corn Starch
- 2 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 90 cups mixed berries with 8 cups + ¼ cup granulated sugar, 1 ½ cups cornstarch, ¼ cup + 2 tablespoons lemon juice, and ¼ cup + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 18 cups old-fashioned oats, 13 cups + ½ cup all-purpose flour, 8 cups + ¼ cup packed brown sugar, ¼ cup + 2 tablespoons ground cinnamon, and ¼ cup + 2 tablespoons salt.
- Cut in the 9 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.
