I can hardly believe it. My crab apple tree is bearing fruit already! And it’s not even September.
And I have so many, that I will have to preserve them in every way I can think of – I’m going to be using three good, tried and tested methods – hooch, freezing, and sugar.
Unlike their larger brothers, apples, crab apples are too tart to eat raw. But they do make some elegant foodie treats.
From the sustainability point of view they tick all the boxes… you use the whole fruit, cores … the lot. If you have any cores left over, you can make jelly. If you have any whole fruit remaining you can make jelly… hooch… sauce… whatever.
And the trees provide other benefits: they have beautiful blossom in spring, and flaming leaves in the autumn, they help other apple trees pollinate, and they help sustain birds as winter approaches. The trees are easy to grow in sun and in shade. Fruits vary from golden, with a coy blush (like mine, in the featured above), to downright scarlet – like overgrown rosehips. The deeper red varieties tend to have more of a sour, tannic taste. For a lot more information on crab apple trees and how to grow them, go to the Green and Vibrant site.
Hey there folks! If you’ve ever stumbled across a crabapple tree in your backyard or while wanderin’ through a neighborhood you might’ve wondered, “What the heck can I use these lil’ sour apples for?” Well, I’m here to spill the beans—or rather, the apples! Crab apples might not be your go-to snack straight off the branch (unless you love a good pucker face), but they’re a hidden gem in the kitchen. We’re gonna dive deep into all the awesome ways you can put these tart treasures to work, from sweet jams to savory chutneys and even some boozy brews. So, grab a cup of coffee, and let’s get cookin’ with crab apples!
Crab Apples 101: What Are They, Anyway?
Before we jump into the good stuff, let’s chat about what crab apples even are These ain’t your regular ol’ Granny Smiths or Honeycrisps. Crab apples are tiny—usually less than 2 inches wide—and pack a serious tart punch that’ll make your cheeks squinch up. They grow on crabapple trees, often planted for their pretty spring blooms, but the fruit? Oh, it’s a whole other story They come in colors from green to yellow to red, and while they’re too sour for most to munch raw, they’ve got a superpower high pectin content. That means they’re perfect for stuff that needs to gel up nice, like jellies and jams.
Plus they ain’t just a one-trick pony. Their sharp flavor can balance out sweet dishes add zing to savory ones, and even bring some magic to drinks. Not to mention, they’ve got some health perks up their sleeve—think antioxidants and stuff that’s good for your gut. So, if you’ve got a tree droppin’ these babies or know where to snag some, don’t let ‘em rot on the ground. Let’s turn ‘em into somethin’ delicious!
Sweet Treats: Turn That Tartness into Dessert Heaven
Alright, let’s start with the sweet side of things ‘cause who don’t love a good dessert? Crab apples shine when you pair their tang with a bit of sugar or honey. Here’s a bunch of ways to whip up some sugary magic:
- Crab Apple Jelly: This is the classic, y’all. Thanks to that natural pectin, crab apple jelly sets up like a dream without extra additives. Just boil down the fruit with some sugar, strain out the bits, and you’ve got a spread that’s killer on toast or biscuits. I love slatherin’ it on a warm scone with a pat of butter—pure bliss!
- Crab Apple Jam: Similar to jelly but chunkier. Crush up them apples, cook with sugar, and maybe toss in a pinch of cinnamon or vanilla for a twist. Spread it on anything or use it as a thumbprint cookie filling. I’ve botched a batch or two by not stirrin’ enough, but even the runny stuff tastes amazin’ on pancakes.
- Crab Apple Pie Filling: Cook these lil’ guys with sugar and spices like nutmeg or allspice for a pie filling that’s got a sassy edge. The tartness cuts through the richness of a buttery crust. Mix with some sweeter apples if you ain’t ready for full-on pucker power.
- Crab Apple Butter: Think apple butter but with a tangy kick. Slow-cook the pulp with brown sugar and a sprinkle of cinnamon till it’s thick and spreadable. Slather it on bread or dollop on ice cream. I’ve canned a few jars of this stuff for winter, and it’s like autumn in a bite.
- Caramel Crab Apples: Ever thought of makin’ mini caramel apples? Use crab apples for bite-sized treats! Dip ‘em in melted caramel, roll in nuts or sprinkles, and you’ve got a cute lil’ dessert for fall parties. My kiddos go nuts for these at Halloween.
- Crab Apple Crisp or Tart: Bake ‘em into a crisp with oats and brown sugar, or pair with sweeter fruits like strawberries for a tart. The flaky crust with that tart fillin’ is a match made in heaven. I’ve thrown together a quick crisp on a chilly night, and dang, it warms the soul.
- Fruit Leathers and Roll-Ups: Puree cooked crab apples, sweeten a tad, and dehydrate into chewy strips. Kids love ‘em, and they’re a healthy snack to toss in a lunchbox. If you ain’t got a dehydrator, a low oven works too—just takes patience.
These sweet ideas are just the start. The trick with crab apples is balancin’ that sour vibe with sweetness, so don’t be shy with the sugar or mixin’ in other fruits if needed.
Savory Surprises: Crab Apples Ain’t Just for Dessert
Now, let’s switch gears to the savory side. Crab apples can add a wicked tartness to dishes that need a lil’ somethin’ extra. Here’s how we can get creative with ‘em in non-sweet recipes:
- Crab Apple Chutney: This is a game-changer, folks. Cook diced crab apples with vinegar, sugar, onions, and spices for a chunky condiment that pairs awesome with pork or poultry. I’ve slapped this on a turkey sandwich, and it’s like fireworks in my mouth.
- Pickled Crab Apples: Yup, you can pickle these bad boys! Slice ‘em up, soak in a brine of apple cider vinegar and pickling spices, and you’ve got a tangy side to go with rich meats like duck. I’ve tossed these on a cheese board, and guests always ask, “What’s this funky stuff?”
- Crab Apple Sauce: Not the sweet applesauce you’re thinkin’ of. Puree cooked crab apples with a touch of sweetener for a tangy sauce to drizzle over yogurt or even roasted veggies. It’s a weird combo, but trust me, it works.
- Add to Stuffing or Salads: Slice fresh crab apples thin and toss into fall stuffings or salads for a tart pop. Their small size means you can eat ‘em whole in a dish without much prep. I’ve chucked some into a walnut and spinach salad, and it’s oddly refreshin’.
Savory uses are where crab apples get to show off their versatility. They’re like a secret weapon for cuttin’ through heavy flavors, so don’t sleep on ‘em for your next big meal.
Sip on This: Drinks Made with Crab Apples
If you’re thirstin’ for somethin’ different, crab apples got you covered in the drink department. From cozy ciders to fancy cocktails, here’s what I’ve whipped up or dreamin’ of tryin’:
- Crab Apple Cider: Juice these lil’ apples, add some warm spices like cinnamon sticks, and you’ve got a fall cider to sip on chilly nights. Warm it up in a mug, and it’s like a hug in liquid form. I’ve made batches of this for bonfires, and it’s always a hit.
- Crab Apple Hard Cider: For the grown-ups, ferment that juice with yeast for a tart hard cider. Some folks mix in 10-20% crab apples with regular apples for a complex flavor. I ain’t a pro brewer, but messin’ with this at home is a fun weekend project.
- Crab Apple Wine: Ferment the juice with wine yeast for a dry, tangy wine. Age it in bottles for somethin’ unique to brag about. I’ve only tried sippin’ a friend’s batch, but it’s on my bucket list to make my own.
- Crab Apple Liqueur: Infuse crab apples in vodka or brandy for a flavored liquor that’s great for holiday gifts. It takes time, but the payoff is worth it. I’ve got a jar steeping right now for Christmas sippin’.
- Crab Apple Tea: Dry some slices and simmer in water for a herbal tea that’s tart and cozy. Sweeten if you want, but I kinda like the bite as is. Perfect for a quiet evenin’ by the fire.
- Bellini Cocktails: Muddle crab apple puree and swap it for peach in a Bellini. Top with prosecco for a brunch drink that’ll impress. I’ve served this at a fancy brunch, and folks thought I was some kinda mixologist!
- Crab Apple Syrup: Reduce the juice with sugar into a syrup for drizzlin’ over waffles or mixin’ into cocktails. It’s a gourmet touch that’s stupid easy to make. I’ve used it in a whiskey sour, and whoa, game-changer.
Drinks are where crab apples can really surprise ya. Whether you’re after somethin’ non-alcoholic or a lil’ boozy, they bring a unique zing to the table.
Beyond the Kitchen: Other Cool Uses for Crab Apples
Crab apples ain’t just for eatin’ and drinkin’. There’s a few out-of-the-box ways to use ‘em that I’ve come across or tinkered with myself:
- Infused Vinegar: Toss crab apple peels or scraps into vinegar to give it a bright, apple-y flavor. Strain it out after a bit and use in dressings or marinades. I’ve got a bottle of this in my pantry for salads, and it’s a neat lil’ trick.
- Fruit Powders: Dehydrate slices and grind into a powder for addin’ to smoothies or oatmeal. It’s a sneaky way to get some nutrition in. I’ve sprinkled it into my mornin’ yogurt, and it adds a tangy kick.
- Crab Apple Chips: Slice thin and dehydrate till crispy for a healthy chip alternative. They’re a bit tart, but oddly addictive. My kids munch on these instead of potato chips sometimes.
- Homemade Pectin: If you’re into jam-makin’, use underripe crab apples to make your own pectin. It’s a natural way to thicken up other fruit preserves. I’ve tried this once, and while it’s a hassle, it’s kinda cool to go full DIY.
- Garnish for Drinks: Float thin slices in punches or mocktails for a pretty touch. Guests can muddle ‘em for extra flavor. I’ve done this at parties, and it’s a simple way to look fancy.
These uses show how crab apples can sneak into all kinda corners of your life. They’re like the Swiss Army knife of fruits!
Why Bother with Crab Apples? The Health Perks
Now, you might be thinkin’, “Why go through all this trouble for some sour lil’ apples?” Well, besides bein’ tasty, crab apples got some health goodies goin’ for ‘em. They’re packed with antioxidants—stuff that fights inflammation and keeps your cells happy. That high pectin ain’t just for jam; it’s great for your gut and might even help with cholesterol. Some studies (don’t ask me which, just trust me on this) say they could help with blood sugar or even have heart-friendly vibes. Plus, early research hints they might have compounds that fight certain nasty cells in the body. So, while I ain’t callin’ ‘em a superfood, they’re a solid bonus to your diet when used right.
How to Store Crab Apples So They Don’t Go Bad
Before we wrap up, let’s talk keepin’ these lil’ guys fresh. Crab apples don’t last forever, but with a bit of care, you can stretch their life. Pop ‘em in a perforated plastic bag and stash in your fridge’s crisper drawer—they’ll stay good for 4-6 weeks. If you’ve got a big haul, slice and freeze ‘em for later use in recipes. I’ve frozen a bunch for winter pies, and they work just fine after thawin’. Dehydratin’ or cannin’ as jams and butters is another way to preserve that bounty for months. Don’t let ‘em sit on the counter too long, or you’ll end up with a mushy mess—learned that the hard way!
Wrappin’ It Up: Get Creative with Crab Apples!
So, there ya have it, peeps—what can you use crab apples for? A whole lotta stuff! From jelly and pies to ciders and chutneys, these tart lil’ fruits are burstin’ with potential. Whether you’ve got a tree in your yard or can forage some from a neighbor (with permission, of course), don’t let ‘em go to waste. They’re a chance to get creative in the kitchen, sip somethin’ unique, or even DIY some cool pantry staples. I’ve had a blast messin’ around with crab apples over the years, and I bet you’ll find a fave way to use ‘em too.
Got a crab apple recipe or idea I didn’t cover? Drop it in the comments—I’m all ears! And hey, if you try any of these out, lemme know how it goes. Let’s keep this crab apple party rollin’ and turn those sour suckers into somethin’ sweet, savory, or sippable. Catch ya later, and happy cookin’!
Why are crab apples (or, crabapples) called that?
There’s a theory that the word is derived from Norse or Swedish, but investigation hasn’t been able to find any evidence of this. It could simply be that they are ‘crabby’ in the sense of ‘fruit gone sideways… not good to eat’.
What are the three and half ideas?
You can make a sauce with them; you can make jelly; you can make hooch, using vodka or gin; and you can also, very successfully make a verjuice. This is the ‘half’ idea, because you really need an apple press to make it (a rather elite group of people, apple press owners). If you do have one, go to this post on the Mrs Portly’s Kitchen blog. Verjuice is a wonderful condiment, an alternative to vinegar, which you can use to make a vinaigrette and which will not ruin the taste of wine.
The first thing to do is to make crab apple sauce. Crab apple sauce is a kind of apple sauce plus. It’s got a sophisticated, intense flavour. On the other hand, it tends to be slightly lumpier, less silken than traditional apple sauce. Use it for all the same things – especially good with roast pork, or with gammon, or a veal and ham pie, or as the basis for the filling for a crab apple pie.
Everything You Need to Know About Crabapples! | DAFT
FAQ
Should you eat crabapples?
Yes, crab apples are edible and contain the same nutrients as larger apples, but they are very tart and often better cooked in dishes like jellies, sauces, or pies, though some varieties can be eaten raw. Always discard the seeds and core, as they contain a compound that can be converted to cyanide. Ripe crab apples will have brown seeds.
What were crab apples used for?
… the introduction of the domestic apple into Western Europe by the Romans, and later records show Crab Apples used for juice and vinegar and for pig fodder …Mar 27, 2022
What’s the best way to eat crab apples?
They’re excellent in desserts such as pies, chips, and tarts. Crab apple enthusiasts also love making them into jelly or jam. The high levels of pectin in these fruits help to give jelly or jam its jiggly texture. It’s up to you how you use these little apples.
Can you use crab apples for apple crumble?
Having these delicious little juicy crab apples in a apple crumble is so delicious and adding cinnamon makes it even more amazing. Crab apples part peeled and soaked in a lemon water, then drained and seasoned with cinnamon and brown sugar. Making apple crumble is my favourite and the smell of cinnamon.