Preparation

Urfa pepper is what happens when you dry peppers slowly in the sun, then further cure them overnight. They're dark, almost chocolatey, with a smoky-raisin flavor and slow-building heat. In Georgia peach cobbler, they create mystery—a warmth you can't quite name but definitely want more of.

Preparation

1. Preheat oven to 350°F. Melt the stick of butter in a 9x13-inch baking dish directly in the oven as it preheats.
2. Toss peaches with ½ cup sugar and Urfa pepper. Let macerate while you make the batter. The pepper's oils will infuse the fruit juices.
3. Whisk together flour, remaining ½ cup sugar, and milk until smooth. Pour this batter over the melted butter—don't stir! The butter will create pockets of flaky goodness.
4. Spoon the peppered peaches and their juices over the batter. Again, resist stirring. The cobbler will create its own layers as it bakes.
5. Bake 45-55 minutes until golden brown and bubbly. The top should have crispy edges with a soft center.

Serve warm with vanilla ice cream. As it melts into the cobbler, you'll get alternating bites of cold cream, hot fruit, and that haunting pepper warmth.