Fiery Fruit Cobbler

For the cobbler:

4 ounces Diced Green Chile

2 tablespoons water

½ cup sugar, or to taste

1 lemon, for both juice and zest

3 pints fresh peaches

1 cup sweetened condensed milk 

Hatch Diced Green Chile


For the biscuits:

2 cups flour

3 teaspoons baking powder

½ teaspoon salt

½ cup shortening

1 cup milk


Preheat oven to 450 degrees. Mix the flour, baking powder and salt. Sift once. Cut in the shortening and mix until dough forms crumbs. Mix in the milk to form a ball that does not stick to the sides of the bowl. On a floured board kneed the dough until it is not sticky to the touch, about two minutes. Roll out the dough to about ½ inch thick and cut into 2 inch rounds using a floured cutter.


Mix the water, sugar zest and juice and set aside to make syrup. Sprinkle the peaches and chiles with syrup and stir to coat. Place them in the bottom of a 9 x 12 glass baking dish and set the rounds on the fruit. Brush the dough with sweetened condensed milk and sprinkle with sugar. Bake until the biscuits are golden brown 30 – 45 minutes. Serve hot straight out of the oven, or at room temperature. Serve with ice cream or drizzled with sweetened condensed milk.


Serves 6


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