Infused Peach Cobbler Bars (A Golden Late-Summer Edible)

Peach season is winding down, which makes this the perfect excuse for one last golden, buttery bake. These Infused Peach Cobbler Bars layer a brown-sugar oat crust, juicy cinnamon peaches, and a crumble topping made with cannabutter — so every square doubles as a low-key edible. They’re easier than a full cobbler (no bowls of dough to fuss over) and just as good warm with a scoop of vanilla ice cream.

Key Takeaways

• Makes 16 bars, each infused with roughly 5mg THC when using a standard 1:1 cannabutter swap — start with half a bar if you’re new to edibles.
• Effects from baked edibles typically take 30–90 minutes to kick in, so wait before eating more.
• Only the crumble topping uses cannabutter; the crust and filling use regular butter, which keeps dosing more predictable.
• Store bars in an airtight container, clearly labeled, away from kids and pets.

Ingredients

For the crust and filling:

• 1 cup all-purpose flour
• 1 cup old-fashioned oats
• 2/3 cup brown sugar, packed
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup regular unsalted butter, melted
• 4 cups fresh peaches, peeled and diced (about 4–5 peaches)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice

For the infused crumble topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar, packed
• 1/4 teaspoon ground cinnamon
• 6 tablespoons cannabutter, softened (use your preferred potency; standard homemade cannabutter is roughly equivalent to regular butter by volume)
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides.
2. In a bowl, combine flour, oats, brown sugar, baking soda, and salt for the crust. Stir in melted regular butter until crumbly. Press two-thirds of the mixture firmly into the bottom of the pan; reserve the rest for a base layer of texture. Bake 10 minutes, then remove.
3. While the crust bakes, toss diced peaches with granulated sugar, cornstarch, cinnamon, and lemon juice. Spread evenly over the warm crust.
4. Make the infused crumble: whisk flour, brown sugar, cinnamon, and salt, then work in the softened cannabutter with a fork or your fingers until clumpy and crumbly. Sprinkle evenly over the peaches.
5. Bake 30–35 minutes, until the topping is golden and the peaches are bubbling at the edges.
6. Cool completely in the pan (at least 1 hour) before lifting out with the parchment overhang and slicing into 16 bars.

Dosing & Safety Note

This recipe uses cannabutter only in the crumble topping, which makes potency easier to estimate and control — but actual strength still depends on how potent your cannabutter is. As a general guide, if your cannabutter is roughly equivalent to a standard homemade batch, each of the 16 bars will land in the mild range, similar to a standard 5mg edible dose. If you’re new to edibles or unsure of your cannabutter’s strength, start with half a bar and wait at least 2 hours before having more — effects from baked edibles are often delayed 30–90 minutes and can last several hours. Keep bars clearly labeled and stored away from children and pets, and always follow the cannabis laws in your state. This post is for informational purposes only and isn’t medical advice.

FAQ

Can I use frozen peaches instead of fresh?

Yes — thaw and drain them well first so the filling doesn’t turn watery, and pat the pieces dry before tossing with the sugar mixture.

How strong are these bars?

Potency depends entirely on your cannabutter’s strength. Using a standard homemade batch, each bar lands around a mild, standard edible dose — but always start with a small piece and wait before eating more, especially with a new batch of cannabutter.

Can I make these ahead?

Yes. They keep well in an airtight, clearly labeled container in the fridge for up to 5 days, or in the freezer for up to 2 months.

Do I need to infuse the whole recipe with cannabutter?

No — using cannabutter only in the topping (as this recipe does) makes the dose easier to predict and keeps the crust and filling neutral.

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