THC infused apple crumble recipe
When making edibles, I love to use old family recipes. The better the recipe, the yummier your creation will be. This apple crumble contains sweet brown sugar to cover any earthy taste that is usually apparent in THC infused edibles and is easy to personalize according to your liking with extra additions like nuts or raisins. The base of this recipe is cannabutter. If you don’t have any and would like to know how to make your own, we have also included a simple cannabutter recipe.
- 10 cups of prepared apples (peeled, and cored)
- 1 cup of white sugar
- 1 tablespoon of all-purpose white flour
- 1 teaspoon of ground cinnamon
- ½ cup of water
- ½ cup of cannabutter
- 1 cup rolled or quick oats
- 1 cup of all-purpose white flour
- 1 packed cup of brown sugar
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 9x12 inch baking pan
- 2 mixing bowls
- 1 mixing spoon
- Measuring cups/spoons
Step 1- Preheat your oven to 350 F.
Step 2- Slice the apples and rinse them before putting them into a mixing bowl.
Step 3- Pour 1 tablespoon of all-purpose flour and cinnamon over the apple slices. Now stir until the slices are evenly coated.
Step 4- Dump the coated apple slices into a 9 x 12 baking pan. Pour ½ cup of water over the apples.
Step 5- In a separate bowl combine 1 cup of oats, 1 cup of brown sugar, ½ tsp of baking powder, ½ teaspoon of baking soda, and 1 cup of melted butter. Once it reaches an even crumbly texture, it can be sprinkled evenly over the pan of apple slices.
Step 6- Bake in an oven that has been preheated to 350 F for 40-45 minutes.
Step 7- Remove from oven and cool for at least 1 hour before serving.
This apple crumble recipe should be divided into a minimum of 12 portions after eating one serving wait four hours to feel the full effects before deciding whether to eat more. The intense body buzz from edibles will come on slow but will last for hours. This crumble should never be consumed by children and should be stored in a childproof container.
- 1 small pot
- 1 mixing tool
- 1 spatula
- 1 thermometer
- ½ cup of unsalted butter
- ½ ounce of dry bud
Fill a small pot ¾ full of water and place it on a burner. Set the stove top to medium heat and slowly bring the water to a consistent boil.
Put your bud and ½ cup of butter into the pot and maintain a boil for 90 minutes. The temperature you want to keep for this is around 210 F. If you don't have access to a thermometer then try to maintain a consistent boil.
After 90 minutes turn off the burner and remove the pot from the stove top. Cool for 1 hour or until the mixture reaches room temperature.
Once the liquid has cooled cover the pot with a lid or plastic wrap and refrigerate it while still inside of the pot for 8 hours.
Remove from the fridge any time after 8 hours. Once removed you will need to separate the edges of the layer that has solidified from the pot with a knife. Once loosened remove the butter by lifting it out of the pot with a spatula.
Place solidified layer into a seal-able container. When not being used cannabutter should be stored in the fridge to maintain strength and freshness.
*This Recipe produces a ½ cup of cannabutter and can be adjusted when more substantial amounts are required. *