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
63 batches of 6
Ingredients
- 31 cups + ½ cup All-Purpose Flour
- 23 cups + ½ cup + 2 tablespoons Unsalted Butter
- 15 ¾ gallons Mixed Berries
- 3 gallons Old-Fashioned Oats
- 21 cups Sugar
- 1 ¼ cups Lemon (Juice)
- ⅔ cup Ground Cinnamon
- ⅔ cup Vanilla Extract
- 21 cups Brown Sugar
- 4 cups Corn Starch
- ¼ cup Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 236 cups + ¼ cup mixed berries with 21 cups + ½ cup + 2 ½ tablespoons granulated sugar, 4 cups cornstarch, 1 cup lemon juice, and 1 cup vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 47 cups + ¼ cup old-fashioned oats, 35 cups + ¼ cup + 3 tablespoons all-purpose flour, 21 cups + ½ cup + 2 ½ tablespoons packed brown sugar, 1 cup ground cinnamon, and 1 cup salt.
- Cut in the 23 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.
