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
34 batches of 6
Ingredients
- 17 cups All-Purpose Flour
- 12 cups + ¾ cup Unsalted Butter
- 8 ½ gallons Mixed Berries
- 1 ½ gallons Old-Fashioned Oats
- 11 cups + ¼ cup + 1 ⅓ tablespoons Sugar
- ½ cup + 3 ¼ tablespoons Lemon (Juice)
- ¼ cup + 1 ¾ tablespoons Ground Cinnamon
- ¼ cup + 1 ¾ tablespoons Vanilla Extract
- 11 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 2 cups + 1 ⅞ tablespoons Corn Starch
- 2 ¾ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 127 cups + ½ cup mixed berries with 11 cups + ½ cup + 3 tablespoons granulated sugar, 2 cups + 2 tablespoons cornstarch, ½ cup + ½ tablespoon lemon juice, and ½ cup + ½ tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 25 cups + ½ cup old-fashioned oats, 19 cups + 2 tablespoons all-purpose flour, 11 cups + ½ cup + 3 tablespoons packed brown sugar, ½ cup + ½ tablespoon ground cinnamon, and ½ cup + ½ tablespoon salt.
- Cut in the 12 cups + ¾ 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.
