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
16 batches of 6
Ingredients
- 8 cups All-Purpose Flour
- 6 cups Unsalted Butter
- 4 gallons Mixed Berries
- ¾ gallon Old-Fashioned Oats
- 5 cups + ¼ cup + 1 ¼ tablespoons Sugar
- ¼ cup Lemon (Juice)
- 2 ¾ tablespoons Ground Cinnamon
- 2 ¾ tablespoons Vanilla Extract
- 5 cups + ¼ cup + 1 ¼ tablespoons Brown Sugar
- 1 cup Corn Starch
- 1 ½ tablespoons Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 60 cups mixed berries with 5 cups + ½ cup granulated sugar, 1 cup cornstarch, ¼ cup lemon juice, and ¼ cup vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 12 cups old-fashioned oats, 9 cups all-purpose flour, 5 cups + ½ cup packed brown sugar, ¼ cup ground cinnamon, and ¼ cup salt.
- Cut in the 6 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.
