Wednesday, June 8, 2016

Sun Oven Fruit Cobbler

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The kids are out of school and the craziness that has been my life over the last 9 months has slowed to a less-crazy life.  Time is on my side for a moment and I thought I would bake a little something in my Global Sun Oven. (click here to read more on the Global Sun Oven) It has been over 90 degrees where I live and that always makes me want to cook with my sun oven.  The sun oven doesn't need the summer heat to work, just the sun, but the heat makes me want to cook outside and not inside my house. (click here to see how the Sun Oven saved my Christmas dinner)

Apple cobbler sounded like a yummy treat, but this recipe is very versatile and other fruit will work as well.  Because I have to change every recipe into a food storage recipe I started off with dehydrated apples from the LDS Cannery, and boiled them in some water to speed up the rehydrating process.  

 I boiled 2 cups of dehydrated apples, 4 cups of water, a dash of lemon juice and 1/3 cup of sugar for about 5 minutes.  It was as easy as that and after draining them I poured them into a greased dark metal pan.  The dark cookware is a good option for sun oven cooking.  It keeps the heat inside the food, where as shiny metal, or glass pans, will reflect the heat outside of the oven.  

To save cleaning another bowl I melted the butter in the same pan that the apples cooked in.  The flour and brown sugar were added to the butter and honestly it was hard not to eat it straight from the pan!! 

Once the crumb topping was mixed well I sprinkled it over the apples and it was ready for the oven. 

The sun oven was preheated for about 20 minutes while I put the cobbler together and when I put the cobbler in, it had reached 375 degrees.  Cover the dish and bake for 2 or more hours. If you aren't familiar with the sun oven you will have to make sure the oven gets turned towards the sun as the day goes on.  A good way to make sure the position is correct is to check the shadows on either side of the oven.  If they are even on both sides of the oven, the oven is correctly facing the sun. I actually forgot about the cobbler cooking and it was in the oven for a little over 3 hours, but what is so great about the sun oven is that most dishes won't burn.  Food stays warm and ready to eat when you are ready!

This cobbler was delicious!!  Kind of warm on a hot day, but I loved that it was made from dehydrated apples.  I'm adding it to my food storage recipe binder. 

Fruit Cobbler
2 C fresh fruit (apples and berries work best) OR
2 C dehydrated apples
1/3 C sugar
1/2 t lemon juice
1/2 C butter
1 C flour
1 C brown sugar
If using dehydrated apples:  place apples plus 4 cups of water in a saucepan and bring to a boil.  Simmer for 5-10 minutes or until soft.  Remove from heat and drain.  Stir in the sugar and lemon juice.  Pour into greased baking dish. 

If using fresh fruit: mix the fruit with the sugar and lemon juice and pour into greased baking dish.

In a saucepan pan melt the butter over low heat.  Remove from heat and stir in flour and brown sugar.  Stir until well mixed.  Sprinkle over the apples in the baking dish.  Sprinkle cinnamon over the crumb topping. Cover the dish and bake in a preheated sun oven for about 2 hours. To cook in a conventional oven bake at 350 for 25-30 minutes.


  1. I have pondered a SunOven for a long time. My parents got a Salvadore oven, they brag about it, but it doesn't seem to be as durable. Have you heard anything about that one?

    1. I've actually never heard of that oven so I'm not a good source for info:) but I love my oven and I've had it for 6 years with no wear or tear.


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