Edibles
Seasonal Splurge: Vegan Palisade Peach Crisp
As the seasons change you can enjoy this vegan cobbler with warm apple cider, black dark roast coffee, or a big glass of warm milk.
Sweet juicy goodness is in the air here in Colorado this summer as Palisade peaches grow plumper during their peak season. As the bright green Aspen leaves sway and rustle within the wind currents of the mountains, my mind is drawn to the thoughts of seasonal food items to fill my tummy. Crisps have always been a favorite summer and fall treat of mine.
Anywhere you are in U.S. this time of year you will always be able to find a delicious fruit crisp. Here in Colorado, the world famous Palisade peaches are grown organically and sold at farmer’s markets or on the side of the road. I became inspired by this delicious fruit after eating my first Palisade peach in the High Country five years ago and created this recipe. Topped with ice cream, whipped cream, or heavy cream this is sure fire way to bring a smile to anyone’s face.
LA Woman has been one of my (many) favorite strains since I moved to Colorado. I first found this strain in Littleton, Colorado where I was living for a good amount of time. My dispensary that I would frequent always had it in stock and I found myself making quite a few recipes with it. LA Woman is the child of LA Confidential and Martian Mean Green and is a wonderful indica-dominant selection. This strain produces a great narcotic effect on the body relieving severe pain and inducing the patient into a warm sleepiness. The spicy and hashy flavor profiles of this bud with a hint of sweetness pair perfectly with this recipe bringing out the earthy flavors of fall.
Mise en place:
4 cups fresh Colorado Palisade sliced peaches
3/4 cup vanilla rice milk
3/4 cup whole wheat flour
1/2 cup oat flour
1/4-1/2 cup raw sugar (the more sugar, the crunchier the topping)
1/4 cup melted vegan butter infused with 2 grams of LA Woman
1/4 cup Palisade peach juice
3 tablespoons cornstarch
1 tablespoon baking powder
1-2 tablespoons pumpkin spice (Depending on how much you would like)
2 teaspoons vanilla extract
2 teaspoons almond extract
Directions:
1. Place the drained peaches into a 9×9 baking glass dish.
2. In a separate mixing bowl, add all of the dry ingredients.
3. Now in a smaller bowl, combine all of the wet ingredients then slowly add into the dry while stirring. When the crumble mixture is fully combined, sprinkle over the top of the peaches until it forms a nice topping.
4. Cover with tinfoil and bake for 35 minutes at 375 degrees.
5. Take the tinfoil off after the 35 minute mark, and let it cook further for 5-10 minutes or until the top is golden brown.
6. Recipe serves four. Enjoy!
Dosage:
If one gram of cannabis tests at 10% THC, 10% percent of 1,000 mg would be 100mg. So if you added 2 grams worth of cannabis into the total recipe at 10% THC, it would contain 200 mg total. Sub the number of your THC percentage and do the math to figure out your dosing. If you want a smaller dose, cut the cannabis down to a smaller portion or score the candy into smaller pieces.
Strain Suggestions:
I would recommend strains that possess sweet spicy and hash like terpenes. The following would be ideal if you didn’t have LA Woman: Headband, G-13, Hindu Kush and Bermese Kush. If you cannot find these strains don’t panic, just follow your nose and taste buds to finds strains that would complement the dish.
What edibles are you enjoying?
