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
11 batches of 6
Ingredients
- 5 cups + ½ cup All-Purpose Flour
- 4 cups + 2 tablespoons Unsalted Butter
- 2 ¾ gallons Mixed Berries
- ½ gallon Old-Fashioned Oats
- 3 cups + ½ cup + 2 ⅔ tablespoons Sugar
- 3 ¾ tablespoons Lemon (Juice)
- 2 tablespoons Ground Cinnamon
- 1 ¾ tablespoons Vanilla Extract
- 3 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- ½ cup + 3 tablespoons Corn Starch
- 2 ¾ teaspoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 41 cups + ¼ cup mixed berries with 3 cups + ¾ cup + ½ tablespoon granulated sugar, ½ cup + 3 tablespoons cornstarch, 2 ¾ tablespoons lemon juice, and 2 ¾ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 8 cups + ¼ cup old-fashioned oats, 6 cups + 3 tablespoons all-purpose flour, 3 cups + ¾ cup + ½ tablespoon packed brown sugar, 2 ¾ tablespoons ground cinnamon, and 2 ¾ tablespoons salt.
- Cut in the 4 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.
