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
56 batches of 6
Ingredients
- 28 cups All-Purpose Flour
- 21 cups Unsalted Butter
- 14 gallons Mixed Berries
- 2 ¾ gallons Old-Fashioned Oats
- 18 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 1 cup + 2 ⅝ tablespoons Lemon (Juice)
- ½ cup + 1 ½ tablespoons Ground Cinnamon
- ½ cup + 1 ½ tablespoons Vanilla Extract
- 18 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 3 cups + ¼ cup + 3 ⅞ tablespoons Corn Starch
- ¼ cup + ¾ tablespoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 210 cups mixed berries with 19 cups + ¼ cup granulated sugar, 3 cups + ½ cup cornstarch, ¾ cup + 2 tablespoons lemon juice, and ¾ cup + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 42 cups old-fashioned oats, 31 cups + ½ cup all-purpose flour, 19 cups + ¼ cup packed brown sugar, ¾ cup + 2 tablespoons ground cinnamon, and ¾ cup + 2 tablespoons salt.
- Cut in the 21 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.
