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
96 batches of 8
Ingredients
- 72 cups + ⅝ tablespoon All-Purpose Flour
- 48 cups Unsalted Butter
- 96 pinches Kosher Salt
- 576 cups Mixed Berries
- 96 cups Old-Fashioned Oats
- 31 cups + ¾ cup + 3 ⅛ tablespoons Sugar
- 6 cups Lemon (Juice)
- 96 Ground Cinnamons
- 2 cups Vanilla Extract
- 12 cups Corn Starch
- 48 cups Light Brown Sugar
Directions
- Mise en place: Pack the light brown sugar.
- Begin by assembling all components: 576 cups of mixed berries, 36 cups granulated sugar, 12 cups cornstarch, 6 cups lemon juice, 2 cups vanilla extract, 96 cups rolled oats, 72 cups all‑purpose flour, 48 cups light brown sugar, a pinch of salt, 768 Ground Cinnamons, and 48 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.
