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
62 batches of 6
Ingredients
- 31 cups All-Purpose Flour
- 23 cups + ¼ cup Unsalted Butter
- 15 ½ gallons Mixed Berries
- 3 gallons Old-Fashioned Oats
- 20 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 1 cup + ¼ cup + ⅝ tablespoon Lemon (Juice)
- ⅔ cup Ground Cinnamon
- ½ cup + 2 ⅜ tablespoons Vanilla Extract
- 20 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 3 cups + ¾ cup + 1 ⅞ tablespoons Corn Starch
- ¼ cup Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 232 cups + ½ cup mixed berries with 21 cups + ¼ cup + 1 tablespoon granulated sugar, 3 cups + ¾ cup + 2 tablespoons cornstarch, ¾ cup + 3 ½ tablespoons lemon juice, and ¾ cup + 3 ½ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 46 cups + ½ cup old-fashioned oats, 34 cups + ¾ cup + 2 tablespoons all-purpose flour, 21 cups + ¼ cup + 1 tablespoon packed brown sugar, ¾ cup + 3 ½ tablespoons ground cinnamon, and ¾ cup + 3 ½ tablespoons salt.
- Cut in the 23 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.
