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Dessert
6 - 8 servings
30 minutes
35 minutes
Chef Tom Fraker
3 Granny Smith Apples - cored, peeled & sliced
2 Melissa’s New Mexico Hatch Pepper - roasted, seeded, peeled & chopped
6 Melissa’s Seedless Lemons - juiced
1/2 cup unsalted butter
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon Melissa’s Nutmeg - ground
1/4 cup corn starch
1 large egg
6 tablespoons unsalted butter - melted and cooled
1/4 cup heavy cream
2/3 cup all-purpose flour
3/4 cup sharp cheddar cheese - shredded
1/8 teaspoon kosher salt
1 tablespoon granulated sugar
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 cup Melissa’s Hatch Pepper Pecans - chopped
Preheat the oven to 400ºF.
In a saucepan, add the apples, hatch chile, lemon juice, melted butter, the sugars, cinnamon, nutmeg and cornstarch. Bring to a hard simmer and cook, while stirring constantly, for 3-5 minutes or until liquid has thickened. Let cool.
In a bowl, whisk together the egg, melted butter and cream. Set aside.
In another bowl, combine the flour, cheese, salt, sugar, baking powder and cinnamon. Make a well in the center of the dry ingredients and pour the egg mixture into the well. Mix, with your hands, until it just comes together.
Lightly spray a baking dish with non-stick cooking spray. Add the apple mixture to the dish in an even layer. Pull pieces of the biscuit mixture and drop all over the top. Place into the preheated oven and bake for 20 minutes and then sprinkle the pecan pieces over the cobbler. Bake 5 minutes more or until the biscuit topping is golden brown.
Hatch Pepper Vanilla Bean Ice Cream goes great with the cobbler.
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