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