It is tradition for my family to have our Christmas lights officially turn on after dinner on Thanksgiving, which means instead of crafting I've been stringing lights. How Thanksgiving is mere days away is baffling! While I don't have a paper craft to share with my treat today, I do have another facet of creativity. With winter fast approaching, I am excited to test my photography 'skills.' (I use that term loosely.) During my first (and only) winter picture session, I had all sorts of troubles while learning my DSLR... snowy photographs are challenging. Throughout my initial adventure, I discovered that I LOVE monochromatic winter pictures. The mood is simply gorgeous. So I'm sharing a few of my favorites leading up to the first snowfall of the year, which probably isn't all that far away. Pretty soon I'll be able to gauge how much I've learned since, which should be interesting. Hopefully I won't cry in disappointment. (Kidding!) Most likely to see any fluffy snow detail, you'll need to click and enlarge these.
Probably my absolute favorite... I love how the fluffy snow is so delicately covering the Christmas lights.
Looking up into a snowy pine tree, with one tiny pinecone still nestled within the needles.
A snowy path to a neighbor's house.
* If your skillet is not oven-safe, prepare the recipe through step 4 and then transfer the filling to a 9x13-inch baking dish. Top the filling as directed and bake for an additional 5 minutes.
* If you can't find Golden Delicious apples, any sweet, crisp apple such as Honeycrisp or Braeburn can be used. Do not use Granny Smith apples in this recipe.
* Old-fashioned rolled oats are preferred, but you can substitute quick-cooking notes if that is all you have available.
Skillet Apple Crisp
Yield: 6-8 servings
For the topping:
¾ cup all-purpose flour
¾ cup pecans, chopped fine (optional)
¾ cup old-fashioned rolled oats
½ cup light brown sugar
¼ cup granulated sugar
½ teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter, melted
For the filling:
3 pounds Golden Delicious apples (approximately 7 medium), peeled, cored, halved, and cut into ½-inch-thick wedges
¼ cup granulated sugar
¼ teaspoon ground cinnamon
1 cup apple cider
2 teaspoons lemon juice
2 tablespoons unsalted butter
Preheat the oven to 450º F.
Make the topping: Combine the flour, pecans, oats, brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the butter until the mixture is thoroughly moistened and crumbly. Set aside while preparing the filling.
Make the filling: Toss the apples, granulated sugar, and cinnamon together in a large bowl; set aside. Bring the apple cider to a simmer in a 12-inch oven-safe skillet over medium heat. Cook until reduced to ½ cup, about 5 minutes. Transfer the reduced apple cider to a small bowl or liquid measuring cup. Stir in the lemon juice and set aside.
Heat the butter in the now-empty skillet over medium heat. When the foaming subsides, add the apple mixture and cook, stirring frequently, until the apples begin to soften and become translucent, 12-14 minutes. (Do not fully cook the apples.) Remove the pan from the heat and gently stir in the apple cider mixture until the apples are coated.
Sprinkle the topping evenly over the fruit, breaking up any large chunks. Place the skillet on a baking sheet and bake until the fruit is tender and the topping is a deep golden brown, 15-20 minutes. Cool on a wire rack until warm, at least 15 minutes, and serve with vanilla ice cream or whipped cream.
Source: Brown Eyed Baker