A “green” study group formed at our church last year, initially as a book study group. They have now transitioned into a group that meets monthly for a potluck and discussion. We’ve always missed the meetings for one reason or another, but today we decided to show up. The dish we planned to pass is a scaled up version of the Solar Apple Crisp. Scaling up a recipe for a solar oven still involves a lot of guesswork — for us, at least — because it tinkers with the important ratio of surface area to mass. The glory of solar cooking in a box style oven is that you really can’t over-cook many foods because the temperatures don’t get high enough to scorch — at least not in Michigan. Friends who’ve built parabolic style cookers, however, say they can easily burn food on one side before it’s cooked all the way through.
This version of Solar Apple Crisp stars a small cast of ingredients:
