Skillet Treats Recipe

Preheat

Preheat oven to 350°F (175°C). Place a 10-inch ovenproof skillet (cast iron preferred) on the stovetop over medium-low heat.

Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.

Combine wet ingredients: In a separate bowl or large measuring cup, beat the egg lightly, then whisk in the whole milk, melted butter, and vanilla extract until blended.

Make batter: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are fine.

Prepare topping in skillet: Add 2 tablespoons unsalted butter to the preheated 10-inch skillet. Let the butter melt and bubble, then add the 1/2 cup brown sugar, stirring with a heatproof spatula or wooden spoon. Cook over medium-low heat until the sugar dissolves and the mixture is glossy and slightly caramelized, about 2–3 minutes. Remove skillet briefly from heat to avoid burning.

Add nuts and syrup: Stir in the chopped toasted nuts and 2 tablespoons maple syrup or honey until evenly distributed. If using fruit, scatter sliced fruit or berries evenly over the caramel layer now.

Pour batter: Pour the prepared batter over the skillet topping, spreading gently so it covers evenly. The batter will slowly slide into the caramel layer — this creates a gooey bottom and tender top.

Bake: Transfer the skillet to the preheated oven and bake until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs, 22–28 minutes depending on oven and skillet. Check at 22 minutes to avoid overbaking.

Finish on stovetop (optional): For a slightly crisper edge and added caramelization, remove skillet from oven when the center is set but still slightly soft, and place it back on the stovetop over low heat for 1–2 minutes, watching carefully.

Cool and unmold (if desired): Remove skillet from heat and let cool for 8–10 minutes to allow the caramel layer to settle. If you prefer, slide a thin spatula around the edges and invert onto a serving plate to show the caramel-nut topping; otherwise serve straight from the skillet.

Garnish and serve: Sprinkle flaky sea salt over the top, dust with powdered sugar if using, and serve warm with scoops of vanilla ice cream or dollops of whipped cream. Cut into wedges and serve immediately.