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
75 batches of 6
Ingredients
- 37 cups + ½ cup All-Purpose Flour
- 28 cups + 2 tablespoons Unsalted Butter
- 18 ¾ gallons Mixed Berries
- 3 ½ gallons Old-Fashioned Oats
- 25 cups Sugar
- 1 cup + ½ cup + ⅞ tablespoon Lemon (Juice)
- ¾ cup + ⅔ tablespoon Ground Cinnamon
- ¾ cup + ⅝ tablespoon Vanilla Extract
- 25 cups Brown Sugar
- 4 cups + ½ cup + 2 ⅞ tablespoons Corn Starch
- ¼ cup + 2 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 281 cups + ¼ cup mixed berries with 25 cups + ¾ cup + ½ tablespoon granulated sugar, 4 cups + ½ cup + 3 tablespoons cornstarch, 1 cup + 2 ¾ tablespoons lemon juice, and 1 cup + 2 ¾ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 56 cups + ¼ cup old-fashioned oats, 42 cups + 3 tablespoons all-purpose flour, 25 cups + ¾ cup + ½ tablespoon packed brown sugar, 1 cup + 2 ¾ tablespoons ground cinnamon, and 1 cup + 2 ¾ tablespoons salt.
- Cut in the 28 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.
