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
103 batches of 6
Ingredients
- 51 cups + ½ cup All-Purpose Flour
- 38 cups + ½ cup + 2 tablespoons Unsalted Butter
- 25 ¾ gallons Mixed Berries
- 5 gallons Old-Fashioned Oats
- 34 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 2 cups + 2 ¼ tablespoons Lemon (Juice)
- 1 cup + 1 ⅜ tablespoons Ground Cinnamon
- 1 cup + 1 ¼ tablespoons Vanilla Extract
- 34 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 6 cups + ¼ cup + 2 ¾ tablespoons Corn Starch
- ½ cup + ½ tablespoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 386 cups + ¼ cup mixed berries with 35 cups + ¼ cup + 2 ½ tablespoons granulated sugar, 6 cups + ¼ cup + 3 tablespoons cornstarch, 1 cup + ½ cup + 1 ¾ tablespoons lemon juice, and 1 cup + ½ cup + 1 ¾ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 77 cups + ¼ cup old-fashioned oats, 57 cups + ¾ cup + 3 tablespoons all-purpose flour, 35 cups + ¼ cup + 2 ½ tablespoons packed brown sugar, 1 cup + ½ cup + 1 ¾ tablespoons ground cinnamon, and 1 cup + ½ cup + 1 ¾ tablespoons salt.
- Cut in the 38 cups + ½ cup + 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.
