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
159 batches of 6
Ingredients
- 79 cups + ½ cup All-Purpose Flour
- 59 cups + ½ cup + 2 tablespoons Unsalted Butter
- 39 ¾ gallons Mixed Berries
- 7 ½ gallons Old-Fashioned Oats
- 53 cups Sugar
- 3 cups + ¼ cup + ¾ tablespoon Lemon (Juice)
- 1 cup + ½ cup + 2 ⅞ tablespoons Ground Cinnamon
- 1 cup + ½ cup + 2 ⅔ tablespoons Vanilla Extract
- 53 cups + 2 tablespoons Brown Sugar
- 10 cups Corn Starch
- ¾ cup + 1 ¼ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 596 cups + ¼ cup mixed berries with 54 cups + ½ cup + 2 ½ tablespoons granulated sugar, 10 cups cornstarch, 2 ½ cups lemon juice, and 2 ½ cups vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 119 cups + ¼ cup + ⅛ tablespoon old-fashioned oats, 89 cups + ¼ cup + 3 tablespoons all-purpose flour, 54 cups + ½ cup + 2 ½ tablespoons packed brown sugar, 2 ½ cups ground cinnamon, and 2 ½ cups salt.
- Cut in the 59 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.
