Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Apple and Hatch Chile Crisp

By 49 Comments

There are many benefits of cooking and baking with seasonal ingredients, including added flavor and freshness to what it is you’re making. Hatch chiles are in season, so I decided to make an unusual dessert — Apple and Hatch Chile Crisp. Definitely different, and delicious.

If you like different and delicious, you'll love this dessert: Apple and Hatch Chile Crisp!

If you’ve followed along on my website during the late summer and early fall, you’ll know that my husband and I go nuts over Hatch chiles. These peppers are only around for a short time here in the Southwest, so we buy a bunch, roast them, eat a lot, and freeze the rest for later in the year.

My sister knows how much we love these peppers, and she was telling me about a recipe she saw recently for an apple-cheddar and Hatch chile pie. I was intrigued! When I started to look around online, I saw bunches of apple-and-Hatch-chile pie recipes. Who knew?

This dessert -- Apple and Hatch Chile Crisp -- offers a delicious dessert you'll enjoy!

I really wanted to try this combination for a dessert (before my husband roasted all the chiles), and decided to make Apple and Hatch Chile Crisp. I switched up an old favorite recipe of mine given to me by a family friend. It’s an amazing apple-cranberry crisp that I always serve at Thanksgiving.

This rich dessert is a fun treat, and in my opinion, there should be a rule in place to require serving vanilla ice cream or frozen yogurt with this crisp! It’s sweet and savory with the right amount of crunch as a result of the pepitas I added to the topping.

Dig in to a delicious and different dessert: Apple and Hatch Chile Crisp.

You can taste the peppers in this treat but they’re not spicy (keep in mind that you could always get a “loose cannon” in a batch of Hatch chiles, bringing a bit of heat with it).

If you don’t have Hatch chiles in your stores, try another mild pepper – perhaps Anaheim? In full disclosure, I haven’t tired any other peppers for this Apple and Hatch Chile Crisp, but I imagine they would give you similar results.

Now that the nights are cooling a bit, this makes a great crossover dessert from summer to fall. I hope you like it!

A plateful of a delicious dessert is always welcome! Enjoy Apple and Hatch Chile Crisp while you can get your hands on these flavorful chiles!

If you like Hatch chiles, you’ll likely enjoy these recipes, too: 
Eggs in Hatch Chile-Spiced Tomato Sauce 
Roasted Hatch Chile and Corn Stacked Enchiladas
Roasted Hatch Chile and Corn Chowder 

Serves 8

Apple and Hatch Chile Crisp

This seasonal treat is a little out of the ordinary, and delicious! I've combined Hatch chiles with apples to deliver a tasty, warm and rich crisp.

Save RecipeSave Recipe
Print Recipe

Ingredients

    For the filling3 Jonagold apples, peeled, cored, and diced
  • 2 Granny Smith apples, peeled, cored, and diced
  • 1/2 cup (about 2 large) Hatch chile peppers, seeds and pith removed, diced small
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3 tablespoons all-purpose flour
  • 1 tablespoon lemon juice
  • 2 tablespoons cold butter, cubed, plus extra for the baking dish
    • For the topping1 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons pepitas
  • 8 tablespoons (1/4 cup) cold butter, cubed

Instructions

    For the fillingPreheat the oven to 350 degrees F. Place a sheet of aluminum foil on the bottom of the oven. Butter a 2-quart baking dish and set aside.
  1. In a large bowl, add all the filling ingredients and toss to combine. Spoon the mixture into the baking dish.
    2. For the toppingIn a medium-sized blow, add the flour, oats, brown sugar, cinnamon, salt, and pepitas. Toss to combine.
  2. Add the cubed butter and use your fingers to mix the ingredients together, softening the cubes of butter and tossing everything together until crumbly.
  3. Spoon the mixture over the filling, patting it down lightly with your hands.
  4. Bake for about 45 minutes, uncovered. Use a knife to test the apples. If they’re still a bit firm but the topping is browning, add aluminum foil to the top and continue to bake for 10-15 minutes more.
  5. Allow the crisp to sit for a few minutes before serving.
  6. Serve with your favorite vanilla ice cream or frozen yogurt.

Notes

If you don't have Hatch chiles available, you could try a different type of mild pepper. Please note, however, that I have not made this dish with peppers other than Hatch chiles.

7.8.1.2
74
https://www.azgrabaplate.com/apple-hatch-chile-crisp/

Nutrition

Calories: 386 cal
Carbohydrates: 62 g
Fat: 15 g
Sodium: 83 g
Cholesterol: 38 g
Protein: 4 g
Fiber: 4 g
 
 

Save

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  3. Jill Silverman Hough says

    This sounds so interesting! And amen to a rule about always serving vanilla ice cream with a crisp--the combination of textures and temperatures makes the whole way better than the sum of its parts!
    Reply

  6. Kristen Kavan says

    Okay, so initially the title of hatch green chili and apple kind of threw me and made me curious! SOO glad I clicked on your blog! I bet this combo is so darn delicious!
    Reply

    • Patricia says

      Oh, no way! I'm going to pop over to check yours out! Something a little different from the norm, huh? And, hello? Hatch chiles rule! :)
      Reply

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆