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
72 batches of 6
Ingredients
- 36 cups All-Purpose Flour
- 27 cups Unsalted Butter
- 18 gallons Mixed Berries
- 3 ½ gallons Old-Fashioned Oats
- 24 cups Sugar
- 1 ½ cups Lemon (Juice)
- ¾ cup Ground Cinnamon
- ¾ cup Vanilla Extract
- 24 cups Brown Sugar
- 4 cups + ¼ cup + 3 ⅞ tablespoons Corn Starch
- ¼ cup + 2 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 270 cups mixed berries with 24 cups + ¾ cup granulated sugar, 4 cups + ½ cup cornstarch, 1 cup + 2 tablespoons lemon juice, and 1 cup + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 54 cups old-fashioned oats, 40 cups + ½ cup all-purpose flour, 24 cups + ¾ cup packed brown sugar, 1 cup + 2 tablespoons ground cinnamon, and 1 cup + 2 tablespoons salt.
- Cut in the 27 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.
