Hatch Chile Apple Cobbler Recipes

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HATCH CHILE APPLE COBBLER



Hatch Chile Apple Cobbler image

Make and share this Hatch Chile Apple Cobbler recipe from Food.com.

Provided by TxGriffLover

Categories     Dessert

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 16

6 granny smith apples, peeled & sliced (may substitute Gala apples)
2/3 cup brown sugar, packed
1/2 cup hatch chili pepper, roasted, chopped & peeled
1 teaspoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup granulated sugar
1 1/4 cups flour
2 grated lemons, zest of
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup butter (1 1/2 sticks)
2 tablespoons heavy cream

Steps:

  • Combine the apples, brown sugar, chiles, vinegar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, allspice and 1/8 teaspoon nutmeg in a bowl and mix well.
  • Spoon into a greased 9-inch square baking dish.
  • Combine the sugar, flour, lemon zest, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg in a bowl and mix well. Cut in the butter until crumbly. Stir in the cream.
  • Spread over the apple mixture and press firmly.
  • Bake at 375º for 45-50 minutes or until brown and bubbly.

HATCH CHILE APPLE COBBLER



Hatch chile apple cobbler image

How to make Hatch chile apple cobbler

Provided by @MakeItYours

Number Of Ingredients 13

3 Hatch green chiles
4 Granny Smith apples, about 1 3/4 pounds, peeled, cored and diced
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2 teaspoons brown sugar
1 stick unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
Pinch kosher salt
1 cup whole milk
Whipped cream or vanilla ice cream, if you like

Steps:

  • Roast the chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice. Toss the diced chiles with the diced apples, cinnamon, allspice, nutmeg and brown sugar.
  • Preheat the oven to 350° F. To make the crust, in a large cast-iron skillet, melt the butter on low heat. Once melted, turn off the heat. Stir together the flour, sugar, baking powder, salt and milk until a batter is formed. Pour the batter over the butter and do not stir. Spread evenly on top the diced chiles and apples, and bake uncovered for 45 minutes or until brown and bubbling. I eat it warm right of the pan, but it's also good with a dollop of whipped cream or ice cream, if you prefer.

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2011-08-27 Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice. . Toss the diced chiles with the diced apples, cinnamon, …
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  • Roast the chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice. Toss the diced chiles with the diced apples, cinnamon, allspice, nutmeg and brown sugar.
  • Preheat the oven to 350° F. To make the crust, in a large cast-iron skillet, melt the butter on low heat. Once melted, turn off the heat. Stir together the flour, sugar, baking powder, salt and milk until a batter is formed. Pour the batter over the butter and do not stir. Spread evenly on top the diced chiles and apples, and bake uncovered for 45 minutes or until brown and bubbling. I eat it warm right of the pan, but it’s also good with a dollop of whipped cream or ice cream, if you prefer.

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