Photography by Paul Lowe

Medicated Apple Bars

  • 4 apples, peeled, cored and thinly sliced*
  • 1 tablespoon freshly squeezed lemon juice
  • 1¼ teaspoons cinnamon, divided use
  • ¼ teaspoon nutmeg
  • 1 cup oat flour
  • ¼ cup quick-cooking oats, ground
  • ¼ cup almond flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup organic cane sugar, divided use
  • 2 tablespoons unsalted butter
  • 6 tablespoons cannabutter
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon cornstarch

Combine the apples with lemon juice and toss with ¾ teaspoon cinnamon and nutmeg. Let the ingredients macerate for 1 hour, stirring occasionally.

Meanwhile, combine oat flour, ground oats, almond flour, remaining cinnamon, baking powder and salt; set aside. Beat the sugar and butters together and mix in the egg and vanilla to incorporate; refrigerate and preheat the oven to 375° F.

Toss the apples with cornstarch and gently simmer in a saute pan for 3 to 5 minutes, until the mixture is thick. Adjust flavors if necessary with more lemon or sugar.

Press half the dough into a greased 8-inch square pan. Spread the apples on top and place the remaining dough on top by pressing it with your palms to flatten. The dough will spread as it cooks.

Bake in the oven for 30 to 35 minutes until the top is golden brown and the thickened juices from the apples are bubbling.

Remove from the oven to a cooling rack. Allow to cool completely. Cut into rectangles. Makes 12 servings, each about 23 mg THC based on a 20 percent strain.

*Our favorite apples are crispy, providing a pleasant balance of tartness and sweetness. Think Honey Crisp, Fuji or Braeburn. 

Recipe courtesy of Jessie Gill