Cannabis-infused Recipe: Berry Peachy Cannabutter Cobbler

• 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.