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
8 batches of 6
Ingredients
- 4 cups All-Purpose Flour
- 3 cups Unsalted Butter
- 2 gallons Mixed Berries
- 1 ½ quarts Old-Fashioned Oats
- 2 cups + ½ cup + 2 ⅔ tablespoons Sugar
- 2 ¾ tablespoons Lemon (Juice)
- 1 ½ tablespoons Ground Cinnamon
- 1 ½ tablespoons Vanilla Extract
- 2 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- ½ cup Corn Starch
- 2 teaspoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 30 cups mixed berries with 2 cups + ¾ cup granulated sugar, ½ cup cornstarch, 2 tablespoons lemon juice, and 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 6 cups old-fashioned oats, 4 cups + ½ cup all-purpose flour, 2 cups + ¾ cup packed brown sugar, 2 tablespoons ground cinnamon, and 2 tablespoons salt.
- Cut in the 3 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.
