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
99 batches of 6
Ingredients
- 49 cups + ½ cup All-Purpose Flour
- 37 cups + 2 tablespoons Unsalted Butter
- 24 ¾ gallons Mixed Berries
- 4 ¾ gallons Old-Fashioned Oats
- 33 cups Sugar
- 2 cups + ⅞ tablespoon Lemon (Juice)
- 1 cup + ¾ tablespoon Ground Cinnamon
- 1 cup + ⅝ tablespoon Vanilla Extract
- 33 cups + 2 tablespoons Brown Sugar
- 6 cups + 2 ¾ tablespoons Corn Starch
- ½ cup + ¼ tablespoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 371 cups + ¼ cup mixed berries with 34 cups + ½ tablespoon granulated sugar, 6 cups + 3 tablespoons cornstarch, 1 cup + ½ cup + ¾ tablespoon lemon juice, and 1 cup + ½ cup + ¾ tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 74 cups + ¼ cup old-fashioned oats, 55 cups + ½ cup + 3 tablespoons all-purpose flour, 34 cups + ½ tablespoon packed brown sugar, 1 cup + ½ cup + ¾ tablespoon ground cinnamon, and 1 cup + ½ cup + ¾ tablespoon salt.
- Cut in the 37 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.
