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
6 batches of 6
Ingredients
- 3 cups All-Purpose Flour
- 2 cups + ¼ cup Unsalted Butter
- 1 ½ gallons Mixed Berries
- 1 quart Old-Fashioned Oats
- 2 cups Sugar
- 2 tablespoons Lemon (Juice)
- 1 tablespoon Ground Cinnamon
- 1 tablespoon Vanilla Extract
- 2 cups Brown Sugar
- ¼ cup + 2 tablespoons Corn Starch
- 1 ½ teaspoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 22 cups + ½ cup mixed berries with 2 cups + 1 tablespoon granulated sugar, ¼ cup + 2 tablespoons cornstarch, 1 ½ tablespoons lemon juice, and 1 ½ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 4 cups + ½ cup old-fashioned oats, 3 cups + ¼ cup + 2 tablespoons all-purpose flour, 2 cups + 1 tablespoon packed brown sugar, 1 ½ tablespoons ground cinnamon, and 1 ½ tablespoons salt.
- Cut in the 2 cups + ¼ 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.
