Hatch Chile Apple Cobbler

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Prep Time: 30 minutes
Cook Time: 40-50 minutes
Yield: 6-8 servings

I picked up this great little recipe at our local Central Market store that has been having a Hatch Chile Festival for a few weeks now. I was curious to see how it would come out.

The end result was a sweet heat of a dessert that was definitely unique and flavor filled. I used the 1/2 cup of chiles as suggested, but those who are a little more timid about heat, may want to half that amount. It was definitely worth the experience, and is a dessert I know we'll talk about for a long time.

Ingredients

Cobbler:

5-6 Granny Smith or Gala apples, peeled and sliced
2/3 cup brown sugar, packed
1/2 cup roasted Hatch chiles, peeled, seeded and chopped
1 tsp cider vinegar
1/4 tsp cinnamon
1/4 tsp salt
1/8 tsp allspice
1/8 tsp nutmeg

Topping:

1 cup sugar
1 1/4 cup flour
grated zest of 2 lemons
1/8 tsp salt
1/8 tsp cinnamon
1/8 tsp nutmeg
3/4 cup butter, softened
2 tbsp heavy cream

Instructions

Combine the apples, brown sugar, chiles, vinegar, 1/4 tsp cinnamon, 1/4 tsp salt, allspice and 1/8 tsp nutmeg in bowl. Mix well. Spoon into a prepared pan.

In a bowl: combine sugar, flour, lemon zest, 1/8 tsp salt, 1/8 tsp cinnamon, and 1/8 tsp nutmeg. Mix well. Cut in butter until crumbly. Stir in cream.

Spread over apple mixture, and press firmly.

Bake at 375 degrees for 40-50 minutes or until brown and bubbly.