" Carrie" Carrie's Prom Crisp

Better fill up before you head to the prom...you never know how long you'll be stuck in the gym!

Ingredients:
For the Fruit Filling:

  • 5-6 Fuji or Granny Smith apples, peeled and thinly sliced (this should yield about 6 cups)
  • 1 1/2 pints strawberries, hulled and quartered
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla
  • 2-3 tbsp sugar, depending on the sweetness of the fruit
  • 1 tbsp all purpose flour

For the Crisp Topping:

  • 1 cup walnuts
  • 1 cup flour
  • 1/2 cup light brown sugar
  • 2 tbsp white sugar
  • 1/3 cup oatmeal
  • 1 1/2 cup cold butter, cut into 1/4" pieces
  • 15 gallons pig blood, well aged

Directions:

1. Sit perfectly still in a comfortable chair. Using only the as-yet-until-now untapped power of your impassioned epicurean mind, will the razor-sharp paring knife to peel, core and thinly slice the fleshy fruit of the apples in a macabre dance of flashing steel and flying peel.

2. Grease 10-12 inch cast iron skillet with butter. Preheat oven to 350?F.

3. Mix the Filling: In a large mixing bowl, combine the apples, strawberries, lemon juice, vanilla, sugar and flour. Toss together to mix, being careful not to break apart the apple slices.

4. Make the Crisp Topping:Lay walnut pieces on a cookie sheet and toast for 10 minutes in the 350?F oven. Cool and chop into small pieces. Measure the flour, sugars, oatmeal, cinnamon and walnuts into a medium mixing bowl and stir together. Work the butter pieces into the topping mixture a little at a time with your fingers or a pastry blender. Continue blending until the topping holds together and crumbles to the size of small peas.

5. Assembly: Pour the apple-strawberry mixture evenly into the buttered cast iron skillet and smooth down the top. Distribute the topping over the fruit, pressing down lightly.

6. Fire Drill: Put the skillet in the preheated oven; slam and lock the oven door and slowly walk out into the night. (make sure to return in 40-45 minutes, when the topping is brown, crunchy and the glistening crimson juices begin to bubble up and ooze into the sweet crumble atop.)



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