Cannabis Apple Power Crumble Recipe
Adapted from Edibles: Small Bites for the Modern Cannabis Kitchen.
The ladies at Treat Yourself are experts at creating healthy and wholesome edibles that taste great and are great for you. This apple crumble is no exception. Sweetened with nothing but a touch of Canna Honey, and topped with a nutritious, toasty crumble of oats, coconut, seeds, and hemp hearts, this healthy treat will power you through the day.
Apples not in season? Berries and stone fruit make a fine substitution. Don’t want to fuss with a filling at all? Bake the crumble on a sheet pan and call it granola.
To make this crumble you’ll first make canna coconut oil, then combine that with honey to make canna honey. Both of these can be used for other recipes as well!
Canna Coconut Oil Recipe
Active time: 30 minutes | Inactive time: 28 hours Makes: 1 ½ cups (310 g)
Using this infusion method, you can make a number of different oils. We chose coconut oil because of its unique properties—versatility in liquid to solid form, health benefits, high smoking point, and a high saturated fat structure that efficiently binds to ingested cannabinoids and increases their bioavailability.
¼ oz | 7 g decarboxylated cannabis flower
12 oz | 340 g coconut oil
2 cups | 473 g cold water
Candy thermometer (optional)
Tall 1-qt [960-ml] deli container or measuring cup
1-pt [473-ml] glass Mason jar with tight-fitting lid
In a medium saucepan over medium heat, combine the cannabis, coconut oil, and water. Bring to just below boiling, 200°F to 210°F [95°C to 99°C], without stirring.
We recommend using a candy thermometer for precision. Adjust the heat to low. Keep the mixture at this temperature for 4 hours. Using a rubber spatula, scrape down the sides of the pan if you start to see bits of herb sticking to it. The liquid will be at a constant gentle simmer. A few bubbles will break through the fat layer, but the mixture should never come to a rolling boil. If you notice the water getting low from evaporation, add 1 cup [237 g] hot tap water to prevent the mixture from burning.
After 4 hours, remove the pan from heat and let cool for 10 minutes.
Place a fine-mesh strainer over a large bowl and line the strainer with cheesecloth. Carefully pour in the cannabis-oil mixture. Use a rubber spatula to scrape out the pot, making sure you get all the oil and herb particles. With the spatula or the back of a ladle, press the mixture against the strainer to squeeze out all the liquid you can. Gather up the cheesecloth and give it another good press against the sieve to make sure you get out as much liquid as possible.
Discard the leftover debris. (If you are making a larger batch, you may find it helpful to use a potato ricer to efficiently compress the cheesecloth-wrapped herb.)
Pour the oil-water liquid into a tall container—make sure the con-tainer isn’t too wide or your oil block will be too thin and difficult to remove. Use a rubber spatula to clean the bowl; make sure you get every last bit—that’s liquid gold in there! Cover and refrigerate for 24 hours.
Once the mixture cools, the oil and water will separate. Remove the oil block from the container and pat dry with a paper towel. You may have to cut around the edges or lightly push down on the sides to loosen it. If your block breaks while pulling it out, don’t worry. Just make sure to get all the solid oil pieces out. Use a small strainer to scoop up any remaining oil bits.
In a small pot over low heat, melt the canna oil. Once melted, immediately turn off the heat and pour the oil into the glass jar and seal the lid. Label the jar with the date and contents. Refrigerate for up to three months, or freeze for up to six months.
Use this recipe with other oils that solidify in the refrigerator. When making canna oils we recommend using oils with a high smoking point (avocado oil, grapeseed oil, peanut oil, canola oil, or vegetable oil). Oils with lower smoking points (olive oil, sesame oil, walnut oil, almond oil) can often taste bitter and burnt using this infusion method. For these more delicate oils, we recom
mend the sous vide method of infusion. Note the recipes in Edibles that call for Canna Coconut Oil have been tested and dosed specifically using this infusion. Substituting another type of oil infusion in our recipes may not give you the same dosage because different oils absorb cannabis at different levels.
Canna Honey Recipe
Sweet and luscious, Canna Honey is a luxurious and convenient way to incorporate cannabis into your diet. It’s delicious with this
apple power crumble, but you could just as easily drizzle it over your morning yogurt or stir a spoonful into a cup of hot tea.
Active time: 5 m
inutes | Inactive time: 2 hours | Makes: 1 cup (311 g)
¾ cup plus 1 scant Tbsp | 273 g high-quality honey
3 Tbsp | 38 g Canna Coconut Oil, melted
½-pt [240-ml] glass Mason jar with tight-fitting lid
In a blender, combine the honey and canna coconut oil. Blend for 1 minute on high speed until thoroughly combined and transfer to a small bowl. Using a rubber spatula, scrape down the sides of the blender to get out as much honey as possible. Place the bowl in the refrigerator for about 2 hours until the mixture is chilled.
Remove from the refrigerator and whisk the mixture thoroughly. This second mixing helps set the emulsion, making sure it is evenly blended. Transfer the honey infusion to the glass jar and secure the lid tightly. Label the jar with the date and contents. Refrigerate for up to three months.
Apple Power Crumble Recipe
The crumble can be made ahead, stored in an airtight container, and frozen for up to one month. Preheat the oven to 325°F [165°C].
2 lb | 910 g apples, 5 to 6 medium, unpeeled, cored, and diced into ½-in [12-mm] pieces
2 Tbsp water
1 tsp vanilla extract
½ tsp ground cinnamon
Zest of 1 orange
2 Tbsp plus ¾ tsp | 41 g Canna Honey
¼ cup | 55 g coconut oil, melted
1 cup | 100 g old-fashioned rolled oats (gluten free)
½ cup | 40 g shredded unsweetened coconut
1 Tbsp chia seeds
1 Tbsp white sesame seeds
1 Tbsp raw pepitas (shelled pumpkin seeds)
1 Tbsp hemp hearts
1 tsp vanilla extract
½ tsp kosher salt
½ tsp ground cinnamon
Make the filling
In a large saucepan over medium heat, combine the apples, water, vanilla, cinnamon, and orange zest.
Cook for 15 to 20 minutes, stirring occasionally, until the apples have completely softened.
Make the topping
In a small microwave- safe container, slightly warm the canna honey for 10 to 20 seconds so it is pourable.
Transfer to a medium bowl and add the coconut oil.
Whisk until well combined.
Add the remaining crumble topping ingredients and mix well.
Assemble the crumble
Place six 8-fl oz [240-ml] baking dishes or wide-mouth glass Mason jars on a sturdy rimmed baking sheet.
Divide the apple mixture equally (about 2/3 cup [80 g] apple mixture per serving) among the baking dishes.
Top each with an equal amount of the crumble mixture, about 1/3 cup [50 g]. For the most accurate dosage, weigh the total amount of medicated crumble and divide by six to determine the target weight per serving.
Bake for 35 to 40 minutes until the crumble is golden and toasty, rotating the tray halfway through the baking time. Serve warm.