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.
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
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
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.