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
36 batches of 6
Ingredients
- 18 cups All-Purpose Flour
- 13 cups + ½ cup Unsalted Butter
- 9 gallons Mixed Berries
- 1 ½ gallons Old-Fashioned Oats
- 12 cups Sugar
- ¾ cup Lemon (Juice)
- ¼ cup + 2 tablespoons Ground Cinnamon
- ¼ cup + 2 tablespoons Vanilla Extract
- 12 cups Brown Sugar
- 2 cups + 3 ⅞ tablespoons Corn Starch
- 3 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 135 cups mixed berries with 12 cups + ¼ cup + 2 tablespoons granulated sugar, 2 cups + ¼ cup cornstarch, ½ cup + 1 tablespoon lemon juice, and ½ cup + 1 tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 27 cups old-fashioned oats, 20 cups + ¼ cup all-purpose flour, 12 cups + ¼ cup + 2 tablespoons packed brown sugar, ½ cup + 1 tablespoon ground cinnamon, and ½ cup + 1 tablespoon salt.
- Cut in the 13 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.
