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
148 batches of 6
Ingredients
- 74 cups All-Purpose Flour
- 55 cups + ½ cup Unsalted Butter
- 37 gallons Mixed Berries
- 7 gallons Old-Fashioned Oats
- 49 cups + ¼ cup + 1 ¼ tablespoons Sugar
- 3 cups + 1 tablespoons Lemon (Juice)
- 1 cup + ½ cup + 1 tablespoon Ground Cinnamon
- 1 cup + ½ cup + ⅞ tablespoon Vanilla Extract
- 49 cups + ¼ cup + 1 ⅓ tablespoons Brown Sugar
- 9 cups + 3 ⅝ tablespoons Corn Starch
- ¾ cup + ¼ tablespoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 555 cups mixed berries with 50 cups + ¾ cup + 2 tablespoons granulated sugar, 9 cups + ¼ cup cornstarch, 2 cups + ¼ cup + 1 tablespoon lemon juice, and 2 cups + ¼ cup + 1 tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 111 cups old-fashioned oats, 83 cups + ¼ cup all-purpose flour, 50 cups + ¾ cup + 2 tablespoons packed brown sugar, 2 cups + ¼ cup + 1 tablespoon ground cinnamon, and 2 cups + ¼ cup + 1 tablespoon salt.
- Cut in the 55 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.
