This cannabis recipe is an improvement on an old-fashioned favorite
Peach cobbler is a free-form dessert with a peach base and a buttery cookie topping. The name cobbler comes from the shape of the sponge cake batter that is dropped in drops onto the fruit, which swells to resemble cobblestone streets. If you make cannabis peach cobbler during the summer, you can take advantage of fresh, juicy peaches in season. The truth is that this recipe is so tasty that you can make it at any time of the year and surprise your loved ones.
To start, you will need an oven and a 9X13 inch baking dish as well as the following ingredients:
4 1/2 C peaches peeled, pitted and sliced, about six medium peaches, fresh or frozen
2 3/4 C granulated sugar, divided
4 T cannabis-infused butter
2 T butter
1 C all-purpose flour
2 t baking powder
1/4 t salt
3/4 C milk
3/4 t cinnamon
Start by preheating the oven to 350 degrees F. Next, add the peeled, sliced peaches, 3/4 cup sugar and salt to a saucepan and stir to combine. Cook over medium heat for about three minutes or until the sugar dissolves and the peaches begin to release juice. Remove from heat and set aside.
Melt the cannabis butter and butter together and add to a 9×13-inch baking dish. In a large bowl, stir together flour, 2 cups sugar, baking powder, and salt. Stir in milk until combined. Pour the mixture into the pan, over the melted butter, and use a spatula to smooth it into an even layer.
Pour the prepared peaches and their juices over the batter. Sprinkle the top of the cobbler with cinnamon. Bake for about 35-40 minutes or until the batter is golden brown and the fruit is bubbling. Let cool for ten minutes before serving.