Apple Green-Chile Pie (Crustless)

This recipe is really, really good.  I can't remember where I got it, but have made it several times.  It isn't spicy hot - just flavorful.  This serves like a fruit crisp, not like a pie.

350 degrees for 1 hr
Serves 6
Buttered (or non-stick spray) 9-10 inch pie plate or casserole dish

1 1/2 quarts sliced, peeled tart apples (4 large or 6 medium)
1/c c chopped, roasted and peeled green chiles (I use Poblano - 2 will do it.  To roast either put under the broiler or on the grill, turning frequently until they blister/scorch.  Let cool until you can handle them, then with your hands, peel the thin skin off.)
1/2 c white sugar
1 1/2 t cinnamon
1/2 t nutmeg
2 T lemon juice - use 1 T with fresh apples
1 c packed brown sugar
3/4 c flour
1/2 c butter
1/2 c walnuts or pecans

Toss apples, green chiles, white sugar, cinnamon, nutmeg and juice together and mound in pie plate.

Cut together butter, brown sugar and flour together until crumbly.  Then evenly pack over apples.
Sprinkle with nuts and then press slightly to hold.

Bake for 45 minutes, then cover with foil and bake remaining 15 minutes.