Raspberry Peach Pot Cobbler

By ganjacook  

February 7, 2017

There is absolutely "Nothing" better than Cannabis Cobbler served with ice cream... you will think you have found heaven on earth!

Ingredients

Cobbler Filling

3 cups fresh raspberries

2 cups sliced fresh peaches (skinned and pitted)

1/3 cup sugar

1 tablespoon all purpose flour ( optional: canna-flour see our recipe )

juice from ½ lemon (roughly 1-2 tablepoons)

¼ teaspoon ground cinnamon

Cobbler Topping

¼ cup (4 tablespoons) cannabis-infused butter (see our recipe )

1/3 cup all purpose flour

1/3 cup brown sugar (packed)

2/3 cup rolled oats

½ cup crushed pecans or almonds

1 teaspoon organic pure vanilla extract

¼ teaspoon ground cinnamon

¼ teaspoon salt

Directions

1To start with go ahead and preheat your oven to 350 degrees Fahrenheit. Now you are you are going to create the cobbler filling. Take a large bowl, mix together the peaches,sugar, flour, lemon juice and cinnamon. Now you can add in the raspberries and stir once again.

2Next you will want to lightly grease a baking dish using nonstick cooking spray and then pour in the fruit filling. Using a spatula or wooden spoon, smooth out the fruit until the entire base of your baking dish is covered to the corners.

3Now we are going to make the cobbler topping. Take a medium size bowl, combine the flour, brown sugar, rolled oats, vanilla extract, crushed pecans, ground cinnamon and salt, stirring to combine.

4Now go ahead and melt the canna-butter in a small sauce pan on the stove top over low-heat and pour the cobbler topping over the raspberries and peaches sitting in the baking dish, making sure to cover the entire top surface.

5Place your baking tray in the oven and bake the cobbler for roughly 35-40 minutes, or until the fruit filling is nice and hot and bubbling. Remove the cobbler from the oven and allow to stand for a few minutes before serving.

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