Monday, September 7, 2015

Apple Hatch Chile Crumble in a Cast Iron Skillet

I happen to love Hatch Chiles and I have many recipes using them. I like desserts made with Hatch Chiles. Here's a great Apple Crumble.

Apple Hatch Chile Crumble in a Cast Iron Skillet

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10" Cast Iron Skillet brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

6 Jonagold Apples, peeled and roughly chopped
2/3 C Brown Sugar
1 C  roughly chopped Roasted Hatch Chiles. I buy them in a can, it's easier than roasting them yourself.
1 tsp Cider Vinegar
1/4 tsp Cinnamon, divided
1/4 tsp Salt
1/8 tsp Allspice
1/4 tsp Nutmeg, divided
1/8 tsp Cayenne Pepper
1 C Granulated Sugar
1 1/4 C Flour
2 TBS Lemon Zest
12 TBS Butter, cold and cubed
2 TBS Heavy Cream

In a large bowl:
Brown Sugar
1/8 tsp Cinnamon
1/8 tsp Nutmeg
Cayenne Pepper
Toss well to coat the Apples completely.
Pour into the skillet .
Set aside.

In a medium bowl:
Granulated Sugar
Lemon Zest
1/8 tsp Cinnamon
1/8 tsp Nutmeg
Whisk well.
Cut in the cold Butter to create a Crumble.
Stir in the Cream.
Distribute evenly over the Apples.

Bake 45 - 50 minutes.

Peace in the Kitchen!

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