Yield: 12 pieces


  • saucepan
  • oven-safe 12-inch skillet
  • bowl
  • stiff spoon
  • whisk
  • spatula


  • 1 cup Aunt Sandy's 10x Cannabutter
  • 3 cups sliced peaches
  • 1 cup raspberries
  • 1 сuр ѕugar
  • 1 cup flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 cup milk
  • 1 teaspoon vanilla

Optional: whipped creаm or ice creаm for topping.


  • Preheat Oven to 350°.
  • Use One tablespoon of cannabutter to grease the skillet.
  • Melt the remaining butter in the saucepan over low heat.
  • Remove the greased skillet from the stove and set it aside.
  • Combine the peaches and raspberries in a bowl and sprinkle a tablespoon of sugar over them. Gently stir and set to the side.
  • In a separate bowl, add the flour, baking powder and salt. Mix them together.
  • Add the remaining sugar, milk and vanilla extract to the bowl. Mix with a stiff spoon or whisk until all of the ingredients are evenly blended (if using a mixer set speed to medium).
  • Pour the melted butter into the batter and continue to stir rapidly.
  • Put the skillet on medium heat and let it warm.
  • Pour the batter into the skillet evenly.
  • Add the fruit mixture with its natural juices on top of the batter, spooning it evenly. Press it into the batter lightly with a spatula.
  • Bake the cobbler until the top is golden brown, about an hour.
  • Serve warm with ice cream or whipped cream.