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
92 batches of 6
Ingredients
- 46 cups All-Purpose Flour
- 34 cups + ½ cup Unsalted Butter
- 23 gallons Mixed Berries
- 4 ¼ gallons Old-Fashioned Oats
- 30 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 1 cup + ¾ cup + 2 ½ tablespoons Lemon (Juice)
- ¾ cup + 3 ⅝ tablespoons Ground Cinnamon
- ¾ cup + 3 ½ tablespoons Vanilla Extract
- 30 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 5 cups + ½ cup + 3 ¾ tablespoons Corn Starch
- ¼ cup + 3 ¾ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 345 cups mixed berries with 31 cups + ½ cup + 2 tablespoons granulated sugar, 5 cups + ¾ cup cornstarch, 1 cup + ¼ cup + 3 tablespoons lemon juice, and 1 cup + ¼ cup + 3 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 69 cups old-fashioned oats, 51 cups + ¾ cup all-purpose flour, 31 cups + ½ cup + 2 tablespoons packed brown sugar, 1 cup + ¼ cup + 3 tablespoons ground cinnamon, and 1 cup + ¼ cup + 3 tablespoons salt.
- Cut in the 34 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.
