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
80 batches of 6
Ingredients
- 40 cups All-Purpose Flour
- 30 cups Unsalted Butter
- 20 gallons Mixed Berries
- 3 ¾ gallons Old-Fashioned Oats
- 26 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 1 cup + ½ cup + 2 ½ tablespoons Lemon (Juice)
- ¾ cup + 1 ½ tablespoons Ground Cinnamon
- ¾ cup + 1 ⅜ tablespoons Vanilla Extract
- 26 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 5 cups Corn Starch
- ¼ cup + 2 ¾ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 300 cups mixed berries with 27 cups + ½ cup granulated sugar, 5 cups cornstarch, 1 ¼ cups lemon juice, and 1 ¼ cups vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 60 cups old-fashioned oats, 45 cups all-purpose flour, 27 cups + ½ cup packed brown sugar, 1 ¼ cups ground cinnamon, and 1 ¼ cups salt.
- Cut in the 30 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.
