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