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