4Granny Smith apples, about 1 3/4 pounds, peeled, cored and diced
For the crust:
1stick unsalted butter
Whipped cream or vanilla ice cream, if you like
Roast the chiles under the broiler until blackened, about 5 minutes per side. Place chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. Take the chiles out of the bag and rub off the skin. Remove seeds and stems and dice. Toss the diced chiles with the diced apples, cinnamon, allspice, nutmeg and brown sugar.
Preheat the oven to 350° F. To make the crust, in a large cast-iron skillet, melt the butter on low heat. Once melted, turn off the heat. Stir together the flour, sugar, baking powder, salt and milk until a batter is formed. Pour the batter over the butter and do not stir. Spread evenly on top the diced chiles and apples, and bake uncovered for 45 minutes or until brown and bubbling. I eat it warm right of the pan, but it’s also good with a dollop of whipped cream or ice cream, if you prefer.
If you don’t have access to Hatch chiles, you can use regular Anaheim chiles. You can also substitute 2 jalapeño chiles or 1 poblano chile.