Peach & Hatch Chile Cobbler

  • 12



  • 4 large or 6 small peaches, halved, pits removed, sliced
  • 2 roasted* Hatch chiles, stems and seeds removed, diced (substitute Anaheim chilies if needed)
  • 1/4 cup Stubb's Green Chile Marinade
  • 1 teaspoon cornstarch
  • 1/2 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick unsalted butter
  • 1 cup all-purpose flour
  • 1/2 cup white or cane sugar
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk


  • Preheat oven to 400 degrees. In a large bowl, combine the sliced peaches, diced chiles, marinade, cornstarch, sugar, and cinnamon. Stir to evenly combine.

  • Melt the butter in a small pot over low heat, then pour it into the bottom of an 8x8' or 9x9' baking pan. If baking in a 10' or 12' cast iron pan, melt the butter in the cast iron. Mix together the flour, sugar, baking powder, and salt in a medium bowl. Slowly pour in the milk and mix until just combined and no dry flour remains (do not over-mix). Pour this batter on top of the melted butter.

  • Scatter the fruit and chile mixture on top of the batter and melted butter. Place the pan in the oven and bake for 35-45 minutes, or until the batter is puffed up and done in the center. If the edges or top get too browned before the batter is fully cooked, cover the top with aluminum foil.

  • Serve warm with whipped cream or vanilla ice cream.

  • To roast the chiles, place them over the open flame on a gas stove top or grill, or rub them with a little oil and place a few inches under an oven broiler. Turn the chiles occasionally to blacken all sides. Place the blackened chiles in a large resealable bag or into a large bowl sealed with plastic wrap on top. Let steam in the bag or bowl for 10-15 minutes. When cool enough to touch and when the charred skins are coming off,  wipe off the charred skins with paper towels.

Nutrition information (per Serving)