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
44 batches of 6
Ingredients
- 22 cups All-Purpose Flour
- 16 cups + ½ cup Unsalted Butter
- 11 gallons Mixed Berries
- 2 gallons Old-Fashioned Oats
- 14 cups + ½ cup + 2 ⅝ tablespoons Sugar
- ¾ cup + 2 ⅝ tablespoons Lemon (Juice)
- ¼ cup + 3 ½ tablespoons Ground Cinnamon
- ¼ cup + 3 ½ tablespoons Vanilla Extract
- 14 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 2 cups + ½ cup + 3 ⅞ tablespoons Corn Starch
- 3 ¾ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 165 cups mixed berries with 15 cups + 2 tablespoons granulated sugar, 2 cups + ¾ cup cornstarch, ½ cup + 3 tablespoons lemon juice, and ½ cup + 3 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 33 cups old-fashioned oats, 24 cups + ¾ cup all-purpose flour, 15 cups + 2 tablespoons packed brown sugar, ½ cup + 3 tablespoons ground cinnamon, and ½ cup + 3 tablespoons salt.
- Cut in the 16 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.
