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
43 batches of 6
Ingredients
- 21 cups + ½ cup All-Purpose Flour
- 16 cups + 2 tablespoons Unsalted Butter
- 10 ¾ gallons Mixed Berries
- 2 gallons Old-Fashioned Oats
- 14 cups + ¼ cup + 1 ¼ tablespoons Sugar
- ¾ cup + 2 ¼ tablespoons Lemon (Juice)
- ¼ cup + 3 ¼ tablespoons Ground Cinnamon
- ¼ cup + 3 ¼ tablespoons Vanilla Extract
- 14 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 2 cups + ½ cup + 2 ⅞ tablespoons Corn Starch
- 3 ½ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 161 cups + ¼ cup mixed berries with 14 cups + ¾ cup + ½ tablespoon granulated sugar, 2 cups + ½ cup + 3 tablespoons cornstarch, ¾ cup lemon juice, and ¾ cup vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 32 cups + ¼ cup old-fashioned oats, 24 cups + 3 tablespoons all-purpose flour, 14 cups + ¾ cup + ½ tablespoon packed brown sugar, ¾ cup ground cinnamon, and ¾ cup salt.
- Cut in the 16 cups + 2 tablespoons 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.
