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
64 batches of 6
Ingredients
- 32 cups All-Purpose Flour
- 24 cups Unsalted Butter
- 16 gallons Mixed Berries
- 3 gallons Old-Fashioned Oats
- 21 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 1 ¼ cups Lemon (Juice)
- ¾ cup Ground Cinnamon
- ¾ cup Vanilla Extract
- 21 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 4 cups Corn Starch
- ⅓ cup Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 240 cups mixed berries with 22 cups 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 48 cups old-fashioned oats, 36 cups all-purpose flour, 22 cups packed brown sugar, 1 cup ground cinnamon, and 1 cup salt.
- Cut in the 24 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.
