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
122 batches of 6
Ingredients
- 61 cups All-Purpose Flour
- 45 cups + ¾ cup Unsalted Butter
- 30 ½ gallons Mixed Berries
- 5 ¾ gallons Old-Fashioned Oats
- 40 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 2 ½ cups Lemon (Juice)
- 1 cup + ¼ cup + ⅔ tablespoon Ground Cinnamon
- 1 cup + ¼ cup + ½ tablespoon Vanilla Extract
- 40 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 7 cups + ½ cup + 1 ⅔ tablespoons Corn Starch
- ½ cup + 2 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 457 cups + ½ cup mixed berries with 41 cups + ¾ cup + 3 tablespoons granulated sugar, 7 cups + ½ cup + 2 tablespoons cornstarch, 1 cup + ¾ cup + 2 ½ tablespoons lemon juice, and 1 cup + ¾ cup + 2 ½ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 91 cups + ½ cup old-fashioned oats, 68 cups + ½ cup + 2 tablespoons all-purpose flour, 41 cups + ¾ cup + 3 tablespoons packed brown sugar, 1 cup + ¾ cup + 2 ½ tablespoons ground cinnamon, and 1 cup + ¾ cup + 2 ½ tablespoons salt.
- Cut in the 45 cups + ¾ 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.
