It’s almost Hatch season and Melissa’s Produce hosted a wonderful Hatch Tasting to celebrate! Guests gathered at the Salsa Grill in Pico Rivera. I was excited to try the Hatch menu plus this was my first time eating at Salsa Grill. It was a win-win experience! All of the items were amazing but as most of you know dessert is my favorite part of the meal. We were treated to three desserts, Chocolate, Caramel, & Pretzel Bark, then Hatch Pepper Popcorn Peanut Brittle and last but certainly not least, Hatch Cheddar Apple Cobbler created by Executive Chef Tom Fraker. Boy does this dessert pack a punch! The sweetness of the apples paired with the heat of the hatch is like no other! This dessert is bold and delicious!
Recipe by: Chef Tom Fraker of Melissa’s Produce1
Prep Time: 30 Minutes
Cook Time: 35 Minutes
Cuisine: American
Ingredients
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
Biscuit Topping:
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
Directions
Preheat the oven to 400°F.
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. Makes about 6-8 servings.
Note: Hatch Pepper Vanilla Bean Ice Cream goes great with the cobbler.
