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
132 batches of 6
Ingredients
- 66 cups All-Purpose Flour
- 49 cups + ½ cup Unsalted Butter
- 33 gallons Mixed Berries
- 6 ¼ gallons Old-Fashioned Oats
- 44 cups Sugar
- 2 cups + ½ cup + 3 ⅞ tablespoons Lemon (Juice)
- 1 cup + ¼ cup + 2 ⅜ tablespoons Ground Cinnamon
- 1 cup + ¼ cup + 2 ¼ tablespoons Vanilla Extract
- 44 cups + 2 tablespoons Brown Sugar
- 8 cups + 3 ⅔ tablespoons Corn Starch
- ½ cup + 3 tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 495 cups mixed berries with 45 cups + ¼ cup + 2 tablespoons granulated sugar, 8 cups + ¼ cup cornstarch, 2 cups + 1 tablespoon lemon juice, and 2 cups + 1 tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 99 cups old-fashioned oats, 74 cups + ¼ cup all-purpose flour, 45 cups + ¼ cup + 2 tablespoons packed brown sugar, 2 cups + 1 tablespoon ground cinnamon, and 2 cups + 1 tablespoon salt.
- Cut in the 49 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.
