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
66 batches of 6
Ingredients
- 33 cups All-Purpose Flour
- 24 cups + ¾ cup Unsalted Butter
- 16 ½ gallons Mixed Berries
- 3 ¼ gallons Old-Fashioned Oats
- 22 cups Sugar
- 1 cup + ¼ cup + 1 ⅞ tablespoons Lemon (Juice)
- ½ cup + 3 ¼ tablespoons Ground Cinnamon
- ½ cup + 3 tablespoons Vanilla Extract
- 22 cups Brown Sugar
- 4 cups + 1 ⅞ tablespoons Corn Starch
- ¼ cup + 1 ½ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 247 cups + ½ cup mixed berries with 22 cups + ½ cup + 3 tablespoons granulated sugar, 4 cups + 2 tablespoons cornstarch, 1 cup + ½ tablespoon lemon juice, and 1 cup + ½ tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 49 cups + ½ cup old-fashioned oats, 37 cups + 2 tablespoons all-purpose flour, 22 cups + ½ cup + 3 tablespoons packed brown sugar, 1 cup + ½ tablespoon ground cinnamon, and 1 cup + ½ tablespoon salt.
- Cut in the 24 cups + ¾ 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.
