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
136 batches of 6
Ingredients
- 68 cups All-Purpose Flour
- 51 cups Unsalted Butter
- 34 gallons Mixed Berries
- 6 ½ gallons Old-Fashioned Oats
- 45 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 2 cups + ¾ cup + 1 tablespoons Lemon (Juice)
- 1 cup + ¼ cup + 3 tablespoons Ground Cinnamon
- 1 cup + ¼ cup + 2 ¾ tablespoons Vanilla Extract
- 45 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 8 cups + ¼ cup + 3 ⅔ tablespoons Corn Starch
- ½ cup + 3 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 510 cups mixed berries with 46 cups + ¾ cup granulated sugar, 8 cups + ½ cup cornstarch, 2 cups + 2 tablespoons lemon juice, and 2 cups + 2 tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 102 cups old-fashioned oats, 76 cups + ½ cup all-purpose flour, 46 cups + ¾ cup packed brown sugar, 2 cups + 2 tablespoons ground cinnamon, and 2 cups + 2 tablespoons salt.
- Cut in the 51 cups 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.
