Summary
A delightful mix of sweet and tart, this blueberry cannabis crisp infuses a classic comfort food with a modern cannabis twist. Fresh blueberries are sweetened with an easily homemade cannabis-infused sugar and tinged with a toss of lemon juice for bright acidity. For crunchy texture, a crumble topping with oats, cannabis sugar, and cold butter is sprinkled on top. Remember, refrigerating your butter allows for a perfect crumb. Bake until golden, then let it cool to stabilize the filling. A garnish of ice cream or whipped cream makes for a divine indulgence. Enjoy in moderation, as its impact is stronger and long-lasting. Don't forget, leftovers stay fresh in the fridge for up to 3 days.
Ingredients
1 cup granulated sugar
2 tablespoons cannabis (finely ground)
4 cups fresh blueberries (or frozen if out of season)
¼ cup cannabis-infused sugar
2 tablespoons all-purpose flour
Juice of half a lemon
Zest of 1 lemon
¾ cup all-purpose flour
½ cup old-fashioned rolled oats
½ cup cannabis-infused sugar
½ cup brown sugar (packed)
1 teaspoon cinnamon
¼ teaspoon salt
½ cup unsalted butter (cold and cubed)
4 ice balls of vanilla ice cream
Steps
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Preparing Cannabis-Infused Sugar: Decarboxylate your cannabis to activate the THC/CBD. Spread finely ground cannabis on a baking sheet and bake at 245°F (118°C) for 30-40 minutes. Mix the decarboxylated cannabis with granulated sugar in an airtight container. Shake well and let it sit for at least 24 hours, shaking occasionally. Strain the mixture to remove the cannabis, and you have your infused sugar ready for use.
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Making the Blueberry Filling: In a large mixing bowl, combine blueberries with cannabis-infused sugar, flour, lemon juice, and lemon zest. The acidity from the lemon not only enhances the blueberries’ flavor but also helps to thicken the filling as it bakes.
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Preparing the Topping: In another bowl, mix together the flour, oats, cannabis-infused sugar, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. The butter should be cold to create a crumbly texture that crisps up nicely in the oven.
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Assembling the Crisp: Preheat your oven to 375°F (190°C). Pour the blueberry mixture into a greased 9-inch pie dish or a similar-sized baking dish. Evenly sprinkle the topping over the blueberries, covering them completely.
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Baking: Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the blueberry filling is bubbling around the edges. The crisp should be hot throughout to ensure the filling has thickened properly.
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Cooling: Allow the crisp to cool for at least 15 minutes before serving. This resting period lets the filling set slightly, making it easier to serve while still warm.
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Serving: Serve the blueberry cannabis crisp warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream for an added indulgence.
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Storage: Leftovers can be stored in the refrigerator, covered, for up to 3 days. Reheat in the oven or microwave before serving for the best texture and flavor.
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Enjoy Responsibly: Remember that the effects of cannabis when ingested can be more potent and longer-lasting than other forms of consumption. Start with a small serving and wait at least 2 hours to assess the effects before consuming more.