•  Fall is in the air here in Colorado. As the deep golden Aspen leaves begin to fall and circle within the wind currents of the mountains, my mind is drawn to the thoughts of warm fall food items to fill my tummy. Cobblers have always been a fall treat of mine since I can remember. No matter what part of the united states you reside in or travel to, you will always be able to find a delicious fruit cobbler. Here in Colorado, the world famous Palisade peaches are grown organically and sold at farmer's markets or on the side of the road . I became inspired after eating my first Palisade peach in the High Country and created this recipe. Topped with ice cream, whipped cream, or heavy cream this is sure fire way to bring a smile to anyone's face.

       LA Woman has been a long time (one of my many) favorite strain of mine since I moved out to Colorado. I first found this strain in Littleton, CO where I was living for a good amount of time. My dispensary that I would frequent at the time always had it in stock and I found myself making quite a few recipes with it. LA Woman is the child of LA Confidential and Martian Mean Green, producing a wonderful Indica dominant strain. This strain produces a great narcotic effect on the body relieving severe pain and inducing the patient into a warm sleepiness. The spicy and hashy flavor profiles of this bud with a hint of sweetness pair perfectly with this recipe bringing out the earthy flavors of fall. Enjoy with warm apple cider, black dark roast coffee, or with a big glass of warm milk. This recipe will be sure to delight any cobbler lover and it is vegan to boot!

    Mise en place:

    4 cups canned peaches without syrup drained OR 4 cups fresh sliced peaches 
    3/4 cup vanilla rice milk
    3/4 cup whole wheat flour
    1/2 cup oat flour
    1/4-1/2 cup raw sugar (the more sugar, the crunchier the topping)
    1/4 cup melted vegan butter infused with 4 grams of LA Woman or 4 grams of LA Woman Shatter
    1/4 cup peach juice 
    3 tablespoons cornstarch
    1 tablespoon baking powder
    1-2 tablespoons pumpkin spice (Depending on how much you would like)
    2 teaspoons vanilla extract
    2 teaspoons almond extract


    Directions:

    Place the drained peaches into a 9x9 baking glass dish. In a separate mixing bowl, add all of the dry ingredients. Now in a smaller bowl, combine all of the wet ingredients then slowly add into the dry while stirring. When the crumble mixture is fully combined, sprinkle over the top of the peaches until it forms a nice topping. Cover with tinfoil and bake for 35 minutes at 375 degrees. Take the tinfoil off after the 35 minute mark, and let it cook further for 5-10 minutes or until the top is golden brown.