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
67 batches of 6
Ingredients
- 33 cups + ½ cup All-Purpose Flour
- 25 cups + 2 tablespoons Unsalted Butter
- 16 ¾ gallons Mixed Berries
- 3 ¼ gallons Old-Fashioned Oats
- 22 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 1 cup + ¼ cup + 2 ¼ tablespoons Lemon (Juice)
- ½ cup + 3 ⅜ tablespoons Ground Cinnamon
- ½ cup + 3 ¼ tablespoons Vanilla Extract
- 22 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 4 cups + 2 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 251 cups + ¼ cup mixed berries with 23 cups + ½ tablespoon granulated sugar, 4 cups + 3 tablespoons cornstarch, 1 cup + ¾ tablespoon lemon juice, and 1 cup + ¾ tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 50 cups + ¼ cup old-fashioned oats, 37 cups + ½ cup + 3 tablespoons all-purpose flour, 23 cups + ½ tablespoon packed brown sugar, 1 cup + ¾ tablespoon ground cinnamon, and 1 cup + ¾ tablespoon salt.
- Cut in the 25 cups + 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.
