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
40 batches of 6
Ingredients
- 20 cups All-Purpose Flour
- 15 cups Unsalted Butter
- 10 gallons Mixed Berries
- 2 gallons Old-Fashioned Oats
- 13 cups + ¼ cup + 1 ¼ tablespoons Sugar
- ¾ cup + 1 ¼ tablespoons Lemon (Juice)
- ¼ cup + 2 ¾ tablespoons Ground Cinnamon
- ¼ cup + 2 ¾ tablespoons Vanilla Extract
- 13 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 2 ½ cups Corn Starch
- 3 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 150 cups mixed berries with 13 cups + ¾ cup granulated sugar, 2 ½ cups cornstarch, ½ cup + 2 tablespoons lemon juice, and ½ cup + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 30 cups old-fashioned oats, 22 cups + ½ cup all-purpose flour, 13 cups + ¾ cup packed brown sugar, ½ cup + 2 tablespoons ground cinnamon, and ½ cup + 2 tablespoons salt.
- Cut in the 15 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.
