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
108 batches of 8
Ingredients
- 81 cups + ⅔ tablespoon All-Purpose Flour
- 54 cups Unsalted Butter
- 108 pinches Kosher Salt
- 648 cups Mixed Berries
- 108 cups Old-Fashioned Oats
- 35 cups + ¾ cup + 3 tablespoons Sugar
- 6 cups + ¾ cup Lemon (Juice)
- 108 Ground Cinnamons
- 2 cups + ¼ cup Vanilla Extract
- 13 cups + ½ cup Corn Starch
- 54 cups Light Brown Sugar
Directions
- Mise en place: Pack the light brown sugar.
- Begin by assembling all components: 648 cups of mixed berries, 40 cups + ½ cup granulated sugar, 13 cups + ½ cup cornstarch, 6 cups + ¾ cup lemon juice, 2 cups + ¼ cup vanilla extract, 108 cups rolled oats, 81 cups all‑purpose flour, 54 cups light brown sugar, a pinch of salt, 864 Ground Cinnamons, and 54 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.
