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
28 batches of 6
Ingredients
- 14 cups All-Purpose Flour
- 10 cups + ½ cup Unsalted Butter
- 7 gallons Mixed Berries
- 1 ¼ gallons Old-Fashioned Oats
- 9 cups + ¼ cup + 1 ⅓ tablespoons Sugar
- ½ cup + 1 ¼ tablespoons Lemon (Juice)
- ¼ cup + ¾ tablespoon Ground Cinnamon
- ¼ cup + ¾ tablespoon Vanilla Extract
- 9 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 1 ¾ cups Corn Starch
- 2 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 105 cups mixed berries with 9 cups + ½ cup + 2 tablespoons granulated sugar, 1 ¾ cups cornstarch, ¼ cup + 3 tablespoons lemon juice, and ¼ cup + 3 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 21 cups old-fashioned oats, 15 cups + ¾ cup all-purpose flour, 9 cups + ½ cup + 2 tablespoons packed brown sugar, ¼ cup + 3 tablespoons ground cinnamon, and ¼ cup + 3 tablespoons salt.
- Cut in the 10 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.
