Rated 5.0 stars by 1 users
Desserts
American/Southwestern
8 servings
15 minutes
60 minutes
This Hatch Pepper Apple Crisp puts a Southwestern spin on a classic dessert by pairing tender baked apples with roasted Hatch peppers and a buttery oat crumble topping. The natural sweetness of the apples is balanced by the subtle smoky heat of Hatch chiles, creating a unique blend of comforting fall flavors. Served warm with vanilla ice cream or caramel sauce, this easy apple crisp is the perfect dessert for holidays, family gatherings, or any cozy occasion.
6 cups apples, peeled and diced into ½ inch pieces
2 Hatch peppers, roasted, peeled, deseeded and finely diced
2/3 cup brown sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
¼ teaspoon salt
For the crisp
1 cup flour
1 cup rolled oats
2/3 cups brown sugar
1 teaspoon salt
12 tablespoons butter, melted
Preheat oven to 350°F. Lightly grease an 8-inch square baking dish or similar-sized baking dish.
In a large bowl, combine the apples, roasted Hatch peppers, brown sugar, lemon juice, cornstarch, and salt. Toss until evenly coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
In a separate bowl, combine the flour, oats, brown sugar, and salt. Pour in the melted butter and stir until the mixture is evenly moistened and crumbly.
Evenly sprinkle the crisp topping over the apple mixture.
Bake for 45 to 60 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
Allow the crisp to cool for 10 to 15 minutes before serving. Enjoy warm on its own or topped with vanilla ice cream or Melissa’s Gourmet Caramel sauce.
Leave a comment