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
15 batches of 6
Ingredients
- 7 cups + ½ cup All-Purpose Flour
- 5 cups + ½ cup + 2 tablespoons Unsalted Butter
- 3 ¾ gallons Mixed Berries
- ⅔ gallon Old-Fashioned Oats
- 5 cups Sugar
- ¼ cup + 1 tablespoon Lemon (Juice)
- 2 ½ tablespoons Ground Cinnamon
- 2 ½ tablespoons Vanilla Extract
- 5 cups Brown Sugar
- ¾ cup + 3 tablespoons Corn Starch
- 1 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 56 cups + ¼ cup mixed berries with 5 cups + 2 ½ tablespoons granulated sugar, ¾ cup + 3 tablespoons cornstarch, 3 ¾ tablespoons lemon juice, and 3 ¾ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 11 cups + ¼ cup old-fashioned oats, 8 cups + ¼ cup + 3 tablespoons all-purpose flour, 5 cups + 2 ½ tablespoons packed brown sugar, 3 ¾ tablespoons ground cinnamon, and 3 ¾ tablespoons salt.
- Cut in the 5 cups + ½ cup + 2 tablespoons 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.
