With Colorado being New Mexico adjacent, we tend to spring green chiles is almost anything. The first time I tasted a green chile apple pie was after receiving an invite to a green chile party. Everyone was asked to bring a dish to share, and in classic Megan fashion… I made a dish I had never made before and brought it to a party without tasting it first. Spoiler alert: it was DELICIOUS! Here in Colorado, green chiles are a big deal. Come September, you can find countless road-side stands and farmer’s markets selling and roasting fresh green chiles. We sprinkle these babies in everything from macaroni and cheese to grilled burgers. Green chiles in an apple crisp may sound crazy, but just trust me! The mild heat from the chile mixes beautifully with warm apple pie spices. This dish has been a hit with our family and friends time after time. To make this apple crisp extra flavorful, I added sharp cheddar cheese in the crumble topping. It adds the perfect sweet and salty bite to this adventurous dessert.

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What kind of apples are best for green chile apple crisp?

The best apple for this recipe is a semi-sweet variety like Honeycrisp or Golden Delicious. I used Honeycrisp apples for mine. If you prefer a sweeter type of apple, try Fuji or Gala. You like tart apples, consider Pink Lady or Granny Smith. You can learn more about apple varieties here.

What kind of green chiles should I use?

This recipe is written for New Mexican Hatch Green Chiles, but if you prefer a different mild green chile, it’s a simple swap. Just make sure they’re roasted and chopped. Other varieties to consider are the Pueblo Green Chile (Colorado), Anaheim, or Poblano.

Here Are All the Details

Step 1:

Start by peeling, coring, and chopping your apples. I like mine cubed, but sliced apples work just as well. Cut your apples however you prefer. For peeling lots of apples, I love using this old-school peeler. It cuts peeling time in half, at least. You can get a similar one here.

Step 2:

To make the apple mixture, at the apples, 2 tablespoons lemon juice, 1/3 cup of granulated sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, and 1/4 cup of diced hatch chiles into a large bowl. Stir to combine, then transfer the apple filling to an 8″ x 8″ or 9″ x 9″ baking dish.

Step 3:

In a medium bowl, combine the diced or grated stick of cold butter, 3/4 cup of all-purpose flour, 3/4 cup of old-fashioned oats, 1/2 cup of light brown sugar, and 1/2 teaspoon salt. Using a wooden spoon, or clean hands, mix everything until it’s a sandy texture. You can also use a food processor for this step. Just give it a few quick pulses to combine. Lastly, fold in the grated cheddar cheese. The cheese adds an extra salty and savory component and pairs so well with the sweet heat from the filling! Crumble the crisp topping over the apples in the baking dish.

Step 4:

Place the baking dish on a baking sheet to catch any drips that may bubble over. Put in the oven, preheated to 350 degrees F and bake 45 to 55 minutes. The topping should be golden brown and apples are fork tender.

Step 5:

Serve warm with a scoop of ice cream. I suggest vanilla. Don’t forget to scoop up the extra juices and drizzle over top!

[wprm-recipe id=”3299″]

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