Boursin Dip
Creamy homemade Boursin dip with garlic, lemon, and fresh herbs—perfectly tangy, savory, and spreadable for crackers, veggies, or party platters.
Search CSA Recipes
Find your next favorite recipe. Create a free account to unlock the entire library of recipes. Choose your account type below. Already a member? Log in.
Apple-Chile Cobbler
Sweet-tart apple cobbler with roasted chiles, cinnamon, and lemon zest—warm, spicy, and golden-topped for a bold twist on a classic dessert.
Ingredients:
- **For the apple mixture**
- 6 crisp apples (Granny Smith, Fuji, or Gala) (cored and sliced)
- 2/3 cup packed dark brown sugar
- 1/2 cup roasted red and green hot chiles (chopped and peeled)
- 1 teaspoon cider vinegar
- 1/4 teaspoon Cinnamon
- 1/4 teaspoon Sea salt
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- **For the topping**
- 1 cup sugar
- 1 1/4 cups unbleached flour
- Grated zest of 2 lemons
- 1/8 teaspoon salt
- 1/8 teaspoon Cinnamon
- 1/8 teaspoon nutmeg
- 3/4 cup (1 1/2 sticks) chilled butter, plus 1 scant tablespoon, slightly softened
- 2 tablepoons heavy cream
Cuisine(s):
Course(s):
Crop(s):
Instructions:
- Preheat the oven to 375°F.
- In a large bowl, toss the apples with the sugar, chiles, vinegar, cinnamon, salt, allspice, and nutmeg.
- In a separate medium bowl, combine the sugar, flour, lemon zest, salt, cinnamon, and nutmeg.
- Using two forks, work ¾ cup of the butter into the flour mixture. When the mixture turns crumbly, stir in the heavy cream.
- Spread the remaining tablespoon of butter on the bottom and sides of a cobbler dish or an oven-proof glass dish. Fill with the apple mixture. Top with the flour mixture, pressing it down firmly.
- Bake for 45 to 50 minutes until the top of the cobbler turns gold and bubbly. Serve warm.
Cook’s tips and tricks: We outdoor roast a lot—no really, a LOT—of chiles of all colors in the autumn. It is a real pain in the squat; we sometimes think we will never get their fumes and essence out of our skin and lungs. But the unadulterated pleasure of having roasted, peeled chiles from the freezer for months afterward is undeniable. Our friend Amenda even stuffs them before freezing for quick winter pullouts.
More about Apple-Chile Cobbler
This cobbler starts out tamely enough, with the usual apples and the warm spiciness of cinnamon, nutmeg, and allspice. But then the unexpected punch of roasted chile peppers kicks in, giving this classic dessert uncommon depth, savoriness, and personality.
Posted:
October 11, 2019
Updated:
November 10, 2025
Share this Recipe
Get Recipe Updates
Get automatic updates sent your inbox when new recipes are posted to the site.
Related Recipes by Crop
Easy-As-Pie Rhubarb Pie
Sweet-tart rhubarb pie with a flaky crust and hint of cinnamon—simple to make, beautifully rustic, and irresistibly delicious warm or chilled.
Get Free Cookbook Sample with Recipes & Storage Tips
Try Bounty from the Box risk-free. Download free cookbook sample chapters with seasonal recipes and storage tips. See why this is the ultimate guide for your CSA box.
Want to Leave a Comment?
Commenting is available as to logged in members only. Create your free account to leave a comment. Choose your account type below. Already a member? Log in.