A few weeks ago I did something insane. Whether that be insane in the crazy way or insane in the incredibly cool way is all a matter of perception, you be the judge. What I did was order 10 pounds of hatch chiles straight from the source: Hatch, New Mexico. Including shipping, this cost me over $100. I ended up splitting the mother lode in thirds with two of Matt’s coworkers, but for full disclosure I should confess that that arrangement was made after I had already decided to place the order.
Anyhoo, the boxes showed up, I divvied up the stash and put my goodies in the freezer, and I’ve been working off them ever since. I’ve made scones. I’ve made chili. I’ve made spoonbread. And I made this cobbler. First I must say that cobblers are one of my favorite types of desserts. Crisps and crumbles – I can take ‘em or leave ‘em, but cobblers have found their way into my heart. Second, this is one of the more interesting desserts I’ve ever eaten.
The cobbler part is more like a pancake batter than spoonfuls of sweetened drop biscuits. Secondly, the chiles made it rather spicy, especially for a dessert. Thirdly, I can’t decide if this tasted better straight out of the oven, or reheated a day later.
Straight out of the oven you get a perfect cobbler crust: nicely crisped on the outer edges with a moist, tender, cakey center. The filling tasted wonderful, with very distinct elements of apples, spices, and slightly spicy chiles. Upon tasting one day later, the outer edges softened to an almost sponge cake-ish consistency and lost their crispness, but the filling melded so beautifully into the perfect flavor marriage of spicy and sweet.
So, it’s up to you which version sounds better. I would personally suggest you indulge them both and just have two servings. It’s always best to make an informed decision, don’t you think?
Source: The Homesick Texan
2 to 4 Hatch green chiles (about 4 to 8 ounces, depending on how spicy you want it)
4 apples, peeled, cored and diced
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon nutmeg
2 teaspoons brown sugar
1 stick of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
Pinch of salt
1 cup whole milk
Roast the chiles under the broiler or atop your gas stovetop until blackened, about 5 minutes per side. Place chiles in a mixing bowl covered tightly with cling wrap and let the chiles steam for 15-20 minutes. Take the chiles out of the bowl and peel 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. Serve warm with a scoop of vanilla ice cream, or plain would be delicious too.