Hatch Chile Apple Cobbler
Introduce a new flavor to traditional apple cobbler with Hatch green chiles. Depending on the chiles’ heat and how much you use, the cobbler will be mild to hot, with a yummy, fresh taste.
2 to 4 Hatch green chiles, roasted, peeled, seeded, and diced finely (about 4 to 8 ounces, depending on heat level desired)
4 Granny Smith apples, peeled, cored, and diced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 teaspoons brown sugar
Pinch of salt
1 stick (1/2 cup) unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
1 cup fat-free milk
In bowl, gently toss chiles with apples, cinnamon, allspice, nutmeg, brown sugar, and 1 pinch of salt.
Preheat oven to 350 degrees.
Stir together flour, sugar, baking powder, salt, and milk until blended.
If using cast-iron skillet: Melt butter on low heat in skillet. Turn off heat once it’s melted. Pour batter into pan and do not stir. Spread apple mixture evenly. Bake uncovered 45 minutes until brown and bubbling.
If using baking dish: Preheat baking dish in oven. Melt butter on low heat in microwave or small saucepan. Take hot baking dish out of oven; pour in melted butter. Pour batter into dish; do not stir. Spread apple mixture evenly. Bake uncovered 45 minutes until brown and bubbling.
Serve hot with whipped cream or scoop of ice cream.
(See instructions for roasting Hatch Chiles here.)
Adapted from Homesick Texan
Analyzed to serve 12 without whipped cream or ice cream. Calories 230, Total Fat 8g, Saturated Fat 5g, Trans Fat 0g, Cholesterol 20mg, Sodium 115mg, Total Carbohydrate 39g, Dietary Fiber 2g, Sugars 27g, Protein 2g, Vitamin C 50%