This biscuit-like topping can be used with any cobbler filling. Use a cookie cutter shape that reflects the occasion.

Sun Oven Peach Cobbler



3/4 cup sugar

1/4 cup all-purpose flour

3 pounds peaches, pitted and cut into 1/2-inch wedges

1 tablespoon unsalted butter, melted

1 teaspoon pure vanilla extract

For topping:

1 1/2 cups all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons cold unsalted butter, cut into cubes

1 cup plus 1 tablespoon  heavy cream, divided

2 teaspoons sugar


Set Global Sun Oven out to preheat. Butter a large baking dish.

Make filling:

Toss together filling ingredients in a large bowl. Spread out in baking dish and bake until just bubbling, 30 to 40 minutes. Make topping while filling bakes.

Make topping:

Whisk together flour, cornmeal, baking powder, and salt. Blend in butter with fingers or a pastry blender until mixture resembles a coarse meal. Add 1 cup cream and stir just until a dough forms.

Turn dough out onto a lightly floured surface. Lightly dust dough with flour, then roll out with a floured rolling pin into a 1/2-inch round. Cut out biscuits with a lightly floured cutter. If necessary, gather scraps and reroll to cut out more biscuits.

Arrange biscuits 1/2 inch apart over hot filling. Brush tops with remaining cream and sprinkle with sugar. Bake until fruit is bubbling in center, 40 minutes to an hour.