Farmhouse Nut Butter Skillet Crumble

Warm fruit, creamy nut butter, golden crumbs — a cast-iron crumble made for slow evenings.

Ingredients

• For the fruit base
• 3 cups sliced apples or peaches
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• 1 tsp vanilla
• Pinch of cinnamon
• For the nut butter ribbon
• ½ cup almond, peanut, or hazelnut butter
• 3 tbsp honey or maple syrup
• 1 tbsp melted butter
• Pinch of salt
• For the crumble topping
• ¾ cup oats
• ½ cup flour
• ⅓ cup brown sugar
• ½ tsp cinnamon
• 6 tbsp butter, melted
• 1 tsp water, if needed
• ¼ cup chopped nuts (optional)

Instructions

1. Prepare the fruit: toss the fruit with the brown sugar, lemon juice, vanilla, and cinnamon. Spread into a buttered cast-iron skillet.
2. Make the nut-butter ribbon: whisk the nut butter, honey or maple, melted butter, and salt. Drizzle over the fruit in thick, rustic swirls.
3. Mix the crumble: combine the oats, flour, brown sugar, and cinnamon. Pour in the melted butter and stir with a fork until all the dry ingredients are moistened and form farmhouse crumbs (add 1 tsp water if it still looks dry), stir in the nuts if using, and scatter over the skillet.
4. Bake at 350°F for 30–35 minutes, until bubbling and golden.
5. Serve warm: spoon into bowls with vanilla ice cream or cold cream.

Variations: swirl 2 tbsp melted dark chocolate into the nut butter for a hazelnut-chocolate version; use maple syrup and peanut butter for a maple-peanut crumble; or try peaches with cashew butter in summer.