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
84 batches of 6
Ingredients
- 42 cups All-Purpose Flour
- 31 cups + ½ cup Unsalted Butter
- 21 gallons Mixed Berries
- 4 gallons Old-Fashioned Oats
- 28 cups Sugar
- 1 ¾ cups Lemon (Juice)
- ¾ cup + 2 ¼ tablespoons Ground Cinnamon
- ¾ cup + 2 tablespoons Vanilla Extract
- 28 cups Brown Sugar
- 5 cups + 3 ¾ tablespoons Corn Starch
- ¼ cup + 3 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 315 cups mixed berries with 28 cups + ¾ cup + 2 tablespoons granulated sugar, 5 cups + ¼ cup cornstarch, 1 ¼ cups lemon juice, and 1 ¼ cups vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 63 cups old-fashioned oats, 47 cups + ¼ cup all-purpose flour, 28 cups + ¾ cup + 2 tablespoons packed brown sugar, 1 ¼ cups ground cinnamon, and 1 ¼ cups salt.
- Cut in the 31 cups + ½ cup 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.
