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
150 batches of 6
Ingredients
- 75 cups All-Purpose Flour
- 56 cups + ¼ cup Unsalted Butter
- 37 ½ gallons Mixed Berries
- 7 ¼ gallons Old-Fashioned Oats
- 50 cups Sugar
- 3 cups + 1 ¾ tablespoons Lemon (Juice)
- 1 cup + ½ cup + 1 ⅜ tablespoons Ground Cinnamon
- 1 cup + ½ cup + 1 ¼ tablespoons Vanilla Extract
- 50 cups + 2 tablespoons Brown Sugar
- 9 cups + ¼ cup + 1 ⅝ tablespoons Corn Starch
- ¾ cup + ½ tablespoon Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 562 cups + ½ cup mixed berries with 51 cups + ½ cup + 1 tablespoon granulated sugar, 9 cups + ¼ cup + 2 tablespoons cornstarch, 2 cups + ¼ cup + 1 ½ tablespoons lemon juice, and 2 cups + ¼ cup + 1 ½ tablespoons vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 112 cups + ½ cup + ⅛ tablespoon old-fashioned oats, 84 cups + ¼ cup + 2 tablespoons all-purpose flour, 51 cups + ½ cup + 1 tablespoon packed brown sugar, 2 cups + ¼ cup + 1 ½ tablespoons ground cinnamon, and 2 cups + ¼ cup + 1 ½ tablespoons salt.
- Cut in the 56 cups + ¼ 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.
