Canna Peach Cobbler with Cannabutter


Canna Peach Cobbler with Cannabutter

Gab, the Angry Chef, teaches viewers and cannabis-lovers how to cook. Today, learn how to create an irresistible peach cobbler and cannabutter made from Green Life Production’s Baker’s Batch. Perfect for the holiday season just around the corner. Yes, the angry Chef is also the angry baker.

Watch the latest episode of MMJ America’s Cookin’ With Gab below. 

Click here to download the recipe.

Whether it’s for Thanksgiving or Christmas, warm up the oven for a delicious slice of this homemade, cannabis-infused dessert recipe.

Homemade Peach Cobbler and Cannabutter Recipe

Here’s what you’ll need before you get started:

Cannabutter Ingredients

  • Butter
  • Baking pan
  • Parchment paper
  • Green Life Production’s Baker’s Batch
  • Medium pot pan

Cookin’ Time: Butter

Preheat oven to 245 degrees (“a slower bake is better”). green life productions bakers batch for cannabutter

Cover the pan parchment paper completely before covering the entire pan with 7 grams of Green Life Production’s Baker’s Batch, making sure to spread out the cannabis evenly and to effectively “decarbonate.” Leave in the oven for 10 minutes.

After baking for 10 minutes, grind the Baker’s Batch. Add one cup of water and one cup of butter of your choice in a medium pot. Melt butter over low heat. Once melted, add your finely ground cannabis flower. Let simmer for 2-3 hours and stir occasionally on low heat. Once simmered adequately, strain medium pot contents. 

Your butter is now ready for a peach cobbler.

Cobbler Ingredients

  • Butter
  • 2 tablespoons of vanilla extract
  • Pie crust
  • Kraft caramel candy
  • Can of sliced peaches
  • 9×11 Pyrex dish
  • Medium saucepan
  • 2 tablespoons of nutmeg

Cookin’ Time: Peach Cobbler

Preheat oven to 350 degrees.

Start with the sliced peaches and conservative amounts of your cannabutter in a saucepan over low heat. Add the vanilla and nutmeg then stir and simmer until contents are properly mixed. Layer pie crust into pyrex dish while peaches cool. Once cooled, strain the peaches and put strained peach into pyrex dish with the pie crust, spreading them evenly across the crust. Add caramel candy as desired then place the pie crust on top of the peaches and caramels, using a fork to place holes along the top of the dough.

Place in the oven for 30-45 minutes. Remove when the desired texture and taste is reached. When the cobbler is golden brown, coat a layer of cannabutter to top off the dessert.

And then enjoy!

The original recipe can be found here.

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Order Green Life Production’s Baker’s Batch or Old Pal flower to pick up at our Las Vegas dispensary today!


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