This came out much better than I thought it would - the peaches kept their shape, the "gravy" was neither too thick nor too thin, the peaches didn't require peeling nor sweetener, and this recipe made delicious and generous servings for six people. The cobbler can be cooked in a regular oven, but you'd have to adjust the temperature and timing - maybe 350f would work, but don't cook it nearly as long (maybe 45 mins), and be careful not to let the bottom scorch. You probably wouldn't need to cover the pan in a regular oven, either.
I used my large cast-iron frying pan with a cast-iron lid, and while the quantities here are semi-approximate, it is key that you leave about least an inch of space once you've pressed the peaches into the pan. If you fill the pan too full, you will be cleaning messy peach juices out of the bottom of your oven!
3-4 T. ghee
7 large peaches (approx. 3- to 4-inch diameter)
3/4 tsp. cinnamon
3 T. tapioca starch
2 T. potato starch
1 recipe sourdough biscuits that is ready to bake (i.e. start fermenting them the night before) http://www.lifeisapalindrome.com/recipes/super-delicious-light-and-airy…
Preheat your sun oven with the pan lid inside. While the oven/lid preheats, mix up your peaches:
Coat the inside of your pan with the ghee, leaving the excess pooled in the bottom. Slice the peaches into the pan, 8-10 slices per peach (no need to peel them unless you truly hate peach peels for some strange reason). Sprinkle the salt, cinnamon, and starches evenly over the peaches, and toss gently with a rubber spatula so that the peaches are mostly evenly coated.
Press the peaches down into the pan evenly, so the surface is mostly flat. Spread the biscuit batter evenly over the top to within 1 inch of the sides of the pan.
Put the pan into your sun oven, cover with the preheated lid, and bake for about two hours. If the cobbler is mostly dry on top after this amount of time, you can remove the lid and let the top brown by cooking for another hour. (If the glass gets covered with condensation, then put the lid back on the pan - it won't get as browned, but will cook just fine.)
Allow to cool, and enjoy!