Mixed Berry Oat Crisp
Juicy mixed berries baked under a buttery brown-sugar oat topping until bubbly and golden. Scoop warm with ice cream if you like.
50 mins
24 batches of 8
Ingredients
- 18 cups All-Purpose Flour
- 12 cups Unsalted Butter
- 24 pinches Kosher Salt
- 144 cups Mixed Berries
- 24 cups Old-Fashioned Oats
- 8 cups Sugar
- 1 ½ cups Lemon (Juice)
- 24 Ground Cinnamons
- ½ cup Vanilla Extract
- 3 cups Corn Starch
- 12 cups Light Brown Sugar
Directions
- Mise en place: Pack the light brown sugar.
- Begin by assembling all components: 144 cups of mixed berries, 9 cups granulated sugar, 3 cups cornstarch, 1 ½ cups lemon juice, ½ cup vanilla extract, 24 cups rolled oats, 18 cups all‑purpose flour, 12 cups light brown sugar, a pinch of salt, 192 Ground Cinnamons, and 12 cups unsalted butter, setting each aside.
- Turn the oven on and bring it up to 375°F; meanwhile, spread a thin layer of oil over a 9‑inch square baking dish (or a comparable 2‑quart pan).
- Move the berries into a large bowl, drizzle the lemon juice, sprinkle the sugar and cornstarch, add the vanilla, and toss everything together until the fruit is evenly coated.
- Transfer the berry mixture into the prepared pan, smoothing it out so the layer is uniform.
- In a second bowl, combine the rolled oats, flour, light brown sugar, ground cinnamon, and salt; then work the cold butter into the dry ingredients with a pastry cutter or fingertips until the mixture looks like coarse crumbs with occasional pea‑sized bits.
- Scatter the oat crumble over the fruit, making sure the topping covers the surface completely.
- Place the dish in the preheated oven and bake for 35–40 minutes, or until the edges are bubbling and the topping has turned a deep golden brown.
- Take the crisp out of the oven, allow it to rest for at least ten minutes, then serve warm, optionally accompanied by ice cream or whipped cream.
