This cobbler starts out tamely enough, with the usual apples and the warm spiciness of cinnamon, nutmeg, and allspice. But then the unexpected punch of roasted chile peppers kicks in, giving this classic dessert uncommon depth, savoriness, and personality.
Cook’s tips and tricks: We outdoor roast a lot—no really, a LOT—of chiles of all colors in the autumn. It is a real pain in the squat; we sometimes think we will never get their fumes and essence out of our skin and lungs. But the unadulterated pleasure of having roasted, peeled chiles from the freezer for months afterward is undeniable. Our friend Amenda even stuffs them before freezing for quick winter pullouts.
—Deborah DeBord, Ph.D.
Picked at the Peak
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