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
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.
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.
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.