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
47 batches of 6
Ingredients
- 23 cups + ½ cup All-Purpose Flour
- 17 cups + ½ cup + 2 tablespoons Unsalted Butter
- 11 ¾ gallons Mixed Berries
- 2 ¼ gallons Old-Fashioned Oats
- 15 cups + ½ cup + 2 ⅝ tablespoons Sugar
- ¾ cup + 3 ⅝ tablespoons Lemon (Juice)
- ½ cup Ground Cinnamon
- ½ cup Vanilla Extract
- 15 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 2 cups + ¾ cup + 2 ⅞ tablespoons Corn Starch
- ¼ cup Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 176 cups + ¼ cup mixed berries with 16 cups + 2 ½ tablespoons granulated sugar, 2 cups + ¾ cup + 3 tablespoons cornstarch, ½ cup + 3 ¾ tablespoons lemon juice, and ½ cup + 3 ¾ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 35 cups + ¼ cup old-fashioned oats, 26 cups + ¼ cup + 3 tablespoons all-purpose flour, 16 cups + 2 ½ tablespoons packed brown sugar, ½ cup + 3 ¾ tablespoons ground cinnamon, and ½ cup + 3 ¾ tablespoons salt.
- Cut in the 17 cups + ½ cup + 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.
