Featured in The Herb Somm’s brand new book, The Ultimate Guide to CBD
For dessert lovers, this Strawberry Peach CBD Crisp is the recipe you’ve been waiting for! If you’re not the best at baking, crisps are incredibly easy to assemble, making them a perfect CBD baked dessert for you to experiment with. To properly infuse this sweet treat, you’ll need to create CBD-infused butter. This is where your LEVO comes in! LEVO’s infusion device is designed exclusively for infusing botanicals (i.e. CBD-rich flower) into oil and butter. The company’s LEVO II device even comes with decarboxylation capabilities, which makes cooking with cannabis or hemp that much easier.
As you will learn, this recipe is incredibly customizable! While I recommend strawberries and peaches for this recipe, you can get creative and use other fruits that you have at home instead. For the most delicious results, top this recipe with a scoop of vanilla ice cream and garnish with a slice of strawberry and peach. It’s too good to pass up!
If you’re looking for a wine and cannabis pairing to go with this dessert, I highly recommend Langlois-Chateau Brut Crémant x Cherry Punch. This refreshing sparkling wine from the Loire Valley of France showcases soft peach and citrus notes on the nose and palate with bright acidity to accompany the crisp. Cherry Punch brings out the berry notes of the dish and blends harmoniously with the wine’s profile, leaving you wanting more. I hope you enjoy this special recipe featured in The Ultimate Guide to CBD: Explore the World of Cannabidiol. To purchase a LEVO, click here, and be sure to use my special promo code HERBSOMM to save 10%. Happy cooking!
#LEVOmade Strawberry Peach CBD Crisp
Yield: 2 servings
Two 6-ounce porcelain ramekin baking dishes
Levo CBD Butter
2 sticks (8 ounces) salted butter
3.5 grams decarboxylated CBD-rich flower
Strawberry Peach Filling
¾ cup fresh strawberries, diced
¾ cup fresh peaches, skinned and diced (can substitute for frozen if not in season)
¼ cup granulated sugar
1 tablespoon lemon juice
Granola Crisp Topping
2 tablespoons salted butter
1 tablespoon LEVO CBD butter
½ cup oats
½ cup whole-grain oat flour
¼ cup unpacked golden brown sugar
½ teaspoon cinnamon
½ teaspoon nutmeg
2 scoops vanilla ice cream
Strawberry and peach slices
To make the LEVO CBD butter: Fill the LEVO herb pod with your choice of CBD-rich decarboxylated flower, then add the LEVO pod into the reservoir. Cube 8 oz (two sticks) of butter into large pieces, then set into the LEVO reservoir and close the lid. Set your LEVO to 175°F and infuse for 120 minutes to get the most out of your flower. Once the time is up, dispense your infusion into an airtight Mason jar while the butter is still warm. Store the CBD-infused butter infusion in the refrigerator for 24 hours.
The next day, preheat the oven to 350° F (177°C). Spray the ramekins with cooking spray and set aside.
To make the filling: In a medium bowl, stir together the strawberries, peaches, granulated sugar, and lemon juice. Mix well and spoon into the ramekins. Set aside.
To make the topping: In a small saucepan, soften the salted butter and CBD butter together. Stir until blended well. In the same bowl, mix the oats, flour, brown sugar, cinnamon, nutmeg, and softened butter mixture with a fork until crumbly.
Using your hands, pat the granola crisp mixture on top of the fruit mixture and spread evenly. Bake for 30 to 40 minutes, or until crust is golden-brown and crispy and the filling is bubbling. Top with a scoop of vanilla ice cream and a few sliced strawberries and peaches before serving.
About the Author:
Jamie Evans is the founder of The Herb Somm. She is an educator, host, and writer specializing in cannabis, food, recipes, wine, and the canna-culinary world. In addition to her work in the cannabis industry, Jamie has over a decade of wine industry experience and is a Certified Specialist of Wine. Having represented a wide array of organizations and wineries, she is best known for her literary work and producing high-end events. She was also named as one of Wine Enthusiast Magazine’s Top 40 Under 40 Tastemakers in 2018. Follow her on Instagram and Twitter @TheHerbSomm.