Plum and apricot crumble
5 Tbs. unsalted cannabutter
8 plums, pitted and thickly sliced or halved if small
10 dried apricots, halved
2 Tbs. frozen orange juice concentrate
½ tsp. vanilla extract
6 Tbs. firmly packed coconut sugar
⅓ cup quick-cooking rolled oats
⅓ cup all-purpose flour
1 tsp. ground ginger
1 tsp. cinnamon
Heat oven to 325.
1. Coat the bottom of a 9-inch pie dish with 2 tablespoons cannabutter.
2. In a medium bowl combine the plums, apricots, orange juice concentrate, vanilla and 2 Tbs. of the coconut sugar; toss to coat the fruit evenly. Then spread the plums out evenly in the dish.
3. Cut the remaining cannabutter into small pieces. In a bowl, combine the butter, oats, flour, ginger and cinnamon powder along with the remaining coconut sugar. Using your fingers, rub the ingredients together until crumbly.
4. Sprinkle the mixture evenly over the plums. Roast the crumble until the topping is browned and crisp and the fruit is bubbly, 25 to 30 minutes. Remove the dish from the oven. Serve the crumble warm or at room temperature. Don’t forget to treasure the juices in the pan — this is not the plate you give the dog to lick clean.