Source: Chef Jamie Samford, Central Market, Dallas, Texas

5 or 6 Granny Smith or Gala apples, peeled, sliced
2/3 cup packed brown sugar
1/2 cup chopped, peeled, roasted Hatch chile peppers
1 teaspoon cider vinegar
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1 cup granulated sugar
1 1/4 cups 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) butter
2 tablespoons heavy cream

Combine the apples, brown sugar, chiles, vinegar, 1/4 teaspoon cinnamon, 1/4 teaspoon salt, allspice and 1/8 teaspoon nutmeg in a bowl and mix well. Spoon into a greased 9-inch square baking dish.

Combine the sugar, flour, lemon zest, 1/8 teaspoon cinnamon and 1/8 teaspoon nutmeg in a bowl and mix well. Cut in the butter until crumbly. Stir in the cream. Spread over the apple mixture and press firmly. Bake at 375 degrees F for 45 to 50 minutes or until brown and bubbly.