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
124 batches of 6
Ingredients
- 62 cups All-Purpose Flour
- 46 cups + ½ cup Unsalted Butter
- 31 gallons Mixed Berries
- 5 ¾ gallons Old-Fashioned Oats
- 41 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 2 cups + ½ cup + 1 tablespoons Lemon (Juice)
- 1 ¼ cups Ground Cinnamon
- 1 cup + ¼ cup + ¾ tablespoon Vanilla Extract
- 41 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 7 cups + ½ cup + 3 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 465 cups mixed berries with 42 cups + ½ cup + 2 tablespoons granulated sugar, 7 cups + ¾ cup cornstarch, 1 cup + ¾ cup + 3 tablespoons lemon juice, and 1 cup + ¾ cup + 3 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 93 cups old-fashioned oats, 69 cups + ¾ cup all-purpose flour, 42 cups + ½ cup + 2 tablespoons packed brown sugar, 1 cup + ¾ cup + 3 tablespoons ground cinnamon, and 1 cup + ¾ cup + 3 tablespoons salt.
- Cut in the 46 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.
