Wandering around my new workplace, a dairy farm turned apple orchard turned school, I have been wondering how I can make use of the dozens of crabapple trees growing on the land. Crabapples are common throughout the United States, often found in neighborhoods and backyards, but like me, few people know all the uses for crabapples.
Crabapple trees are beautiful and covered in blossoms throughout the spring, with small apples developing in the late summer and fall. But crabapples are more than ornamental trees – they are edible as well!
Part of the Rosaceae, or rose family, and sharing the same genus (Malus) as apples, a crabapple is generally considered to be under 2 inches in size, while a “standard” apple is larger. Many crabapples are quite tart, but there are some sweet crabapple cultivars.
Growing crabapples in your garden or orchard is an excellent idea because they’re helpful with pollination. Honey bees and other pollinating insects love this tree. Planting one near your garden will help ensure your fruiting trees and vegetable plants will receive the pollination needed to set fruits.
If you have access to crabapple trees, here are some of the best uses for crabapples.
Some people assume that crabapples aren’t edible because they are primarily grown as ornamental, decorative trees. However, you can eat and use them just like standard apples. Just remember that crabapples can be extremely tart, so adjust the other ingredients in your recipe accordingly!
Hey there, folks! If you’ve ever stumbled across a crab apple tree—or maybe you’ve got one in your backyard droppin’ fruit like it’s nobody’s business—you might be wonderin’, “What the heck can I make out of crab apples?” Well, lemme tell ya, these tiny, tart suckers are a goldmine in the kitchen. They ain’t your regular sweet apples, but with a little love, they transform into some seriously tasty stuff. I’ve been messin’ around with crab apples for a while now, and I’m pumped to share a whole bunch of ideas with ya. So, grab a cup of coffee, and let’s dive into the wild world of crab apple creations!
What Are Crab Apples, Anyway?
Before we get cookin’, let’s chat about what we’re dealin’ with Crab apples are these small, often sour fruits that grow on ornamental trees They’re usually less than 2 inches big—think bite-sized compared to a regular apple. They come in shades from golden with a lil’ blush to deep, fiery red. The taste? Man, it’s like a punch of tartness right to the face. Too sour to munch on raw for most of us, but when you cook ‘em down, somethin’ magical happens. Plus, they’ve got a ton of natural pectin, which makes ‘em perfect for stuff like jellies without needin’ extra thickeners.
I remember the first time I bit into one straight off the tree—yep, big mistake. My face scrunched up so bad I thought it’d stay that way! But then I started experimentin’, and now I can’t get enough of ‘em. They’re also super sustainable since you can use every dang part—cores, peels, the works. So, let’s not let these little guys go to waste, alright?
Why Bother with Crab Apples?
You might be thinkin’ “Why not just stick to regular apples?” Fair question. But here’s the deal crab apples bring a unique intense flavor to the table that regular apples just can’t match. Their tartness adds a zing that balances sweet or savory dishes. Plus, if you’ve got a tree, they’re basically free food droppin’ every fall. They’re also champs at helpin’ other apple trees pollinate, and their trees look gorgeous with spring blossoms and fiery autumn leaves. So, it’s a win-win—pretty to look at and tasty to cook with.
Now, let’s get to the good stuff What can you whip up with these bad boys? I’ve got a hefty list of ideas from my own kitchen mishaps and triumphs Let’s start with the heavy hitters and work our way through some creative twists.
1. Crab Apple Jelly: The Classic Go-To
If there’s one thing crab apples were born to do, it’s turn into jelly. Their high pectin content means you don’t gotta mess with store-bought stuff to get that perfect set. The flavor is pure, concentrated apple with a tart edge—amazing on toast or paired with a juicy pork roast.
Here’s how I do it:
- Grab about 4 pounds of crab apples. Wash ‘em and cut into quarters—no need to peel or core, save those bits!
- Toss ‘em in a big pot with just enough water to cover. Boil and simmer for ‘bout 30 minutes till they’re mushy.
- Strain the juice through a muslin cloth or fine sieve overnight. Don’t squeeze it, or you’ll get cloudy jelly (learned that the hard way).
- Next day, measure the juice. For every cup, add about ¾ cup of sugar. Toss in a squeeze of lemon juice for every couple cups.
- Boil it hard till it sets—test by droppin’ a spoonful in the fridge for a few minutes. If it wrinkles when pushed, you’re golden.
- Pour into sterilized jars, seal, and enjoy!
I’ve slathered this on everything from biscuits to lamb chops. It’s a lil’ labor-intensive, but the result? Pure bliss.
2. Crab Apple Sauce: A Tart Twist on a Classic
Move over, regular applesauce. Crab apple sauce is where it’s at if you want somethin’ with a bit more oomph. It’s got a deeper, more sophisticated taste, though it ain’t as smooth as the store-bought kind. Perfect with roast pork or even as a pie filling.
My quick method:
- Take about a half-pound of crab apples, wash, quarter, and core ‘em (save cores for jelly if you’re feelin’ thrifty).
- Simmer in a pot with a half-cup of water for 20-30 minutes till soft. Don’t let it dry out—keep an eye!
- Blend it up with a stick blender or whatever ya got. Add sugar to taste—start small, you can always add more.
- Store in the fridge for a week or freeze for later.
I love spoonin’ this over a hot slice of ham. It’s like a hug for your taste buds.
3. Crab Apple Hooch: Booze It Up!
Alright, let’s get a lil’ wild. You can make some killer homemade liqueur with crab apples—think vodka or gin infused with that tart apple vibe. It’s a perfect pick-me-up after a chilly fall walk, or a unique gift if you bottle it fancy.
Here’s my lazy way:
- Grab a big jar and fill it halfway with crab apples—cut ‘em in half to let the juice flow.
- Add a cup or so of sugar (taste as you go, don’t overdo it), then pour in a liter of vodka or gin till the fruit’s covered.
- Stash it in a dark spot for a couple months, shakin’ it every now and then.
- Strain through a cloth, taste, tweak the sweetness if needed, and pour into bottles.
I’ve made this with a bit of ginger tossed in, and lemme tell ya, it’s a game-changer in a winter cocktail. Sip responsibly, y’all!
4. Crab Apple Jam: Spread the Love
Similar to jelly but chunkier, crab apple jam is a sweet-tart spread that’s awesome on muffins or scones. You can jazz it up with spices or mix in other fruits if you wanna get fancy.
Quick steps:
- Cook down your crab apples like for jelly, but don’t strain as much—keep some pulp.
- Add sugar (about equal to the fruit weight) and a dash of cinnamon or vanilla if you’re feelin’ it.
- Simmer till thick, jar it up, and you’re set.
I’ve got a jar of this in my fridge right now, and it’s my go-to for a quick breakfast bite.
5. Crab Apple Butter: Slow-Cooked Goodness
Take your sauce game up a notch by turnin’ it into crab apple butter. It’s thicker, richer, and perfect for slatherin’ on toast or biscuits. The tartness gives it a lil’ edge over regular apple butter.
How I make it:
- Start with crab apple sauce (see above). Dump it in a slow cooker or pot.
- Add sugar, a pinch of cinnamon, nutmeg, maybe cloves—whatever smells like fall to you.
- Cook low and slow for hours till it’s thick enough to spread. Stir occasionally so it don’t stick.
- Can it or fridge it—lasts a good while.
I’ve burned a batch or two by forgettin’ to stir, so don’t be like me—set a timer!
6. Pickled Crab Apples: A Savory Surprise
Who knew you could pickle these lil’ guys? Pickled crab apples are a tangy snack or a great side for roasted meats. Their small size makes ‘em perfect for poppin’ whole into jars.
Try this:
- Pick firm, unblemished crab apples. Wash ‘em good.
- Make a brine with apple cider vinegar, sugar, and picklin’ spices (think cloves, cinnamon sticks).
- Pack the fruit in jars, pour hot brine over, and process in a water bath canner if you’re keepin’ ‘em long-term.
I’ve tossed these on a cheese board, and folks go nuts over the sweet-sour combo.
7. Crab Apple Cider: Sip the Season
Harness that tartness into a homemade cider—either the hard kind or just fresh juice. It’s got layers of apple flavor that store-bought stuff can’t touch.
For a simple juice:
- Blend or press crab apples to get the liquid out. Strain well.
- Sweeten to taste—honey works great. Drink fresh or use as a jelly base.
For hard cider, mix with sweeter apples (maybe 10-20% crab apples), add yeast, and let it ferment. I’ve tried both, and the hard stuff is a fun project if you’ve got patience.
8. Crab Apple Fruit Leather: Kid-Friendly Snack
Got kids or just wanna snack healthy? Turn crab apples into chewy fruit leather. It’s like a natural candy with that intense apple kick.
Easy-peasy:
- Make crab apple sauce, sweeten it a bit.
- Spread thin on dehydrator trays or a low oven (lowest setting).
- Dry for hours till it’s pliable, then cut into strips.
My niece went bonkers for these last fall. Keeps ‘em quiet for a hot minute!
9. Caramel Crab Apples: Tiny Treats
Imagine mini caramel apples for a fall party or Halloween bash. Crab apples are the perfect size for bite-sized sweets.
How to:
- Melt caramel (or make your own with sugar and butter if you’re fancy).
- Dip whole crab apples, roll in nuts or sprinkles, maybe drizzle chocolate.
- Let ‘em set on wax paper.
I’ve made these for a neighborhood get-together, and they disappeared faster than I could blink.
10. Crab Apple Chutney: Spice It Up
For somethin’ savory, cook up a crab apple chutney. It’s like a chunky, spiced applesauce that pairs awesome with poultry or pork.
Rough guide:
- Chop crab apples, toss in a pot with onions, garlic, spices (think cumin, mustard seed), and a bit of sugar.
- Simmer low for hours till it’s thick—mash if you want it smoother.
- Jar it or fridge it.
I’ve spooned this over a roast chicken, and it was straight-up fire. Adds a kick to any meal.
11. Dehydrated Crab Apple Slices: Snack Anytime
Preserve the harvest by dryin’ out crab apple slices. They’re a chewy, tart snack you can munch year-round.
Just:
- Slice thin, lay on dehydrator trays or in a low oven.
- Dry till chewy, not crispy. Store in airtight containers.
I keep a stash of these for hikin’ trips—lightweight and pack a flavor punch.
12. Crab Apple Tea: Warm Your Soul
Dried crab apple rings make a cozy herbal tea for chilly nights. It’s simple and feels like a lil’ hug in a mug.
Do this:
- Use dried slices (see above). Steep a handful in hot water for 15-20 minutes.
- Strain, sweeten if ya want, and sip slow.
I’ve curled up with this after a long day, and it’s just soothin’ as heck.
13. Crab Apple Syrup: Drizzle Delight
Simmer crab apples into a sweet syrup for pancakes, waffles, or even cocktails. It’s a gourmet touch without much effort.
Quick method:
- Cook crab apples with sugar and water till syrupy. Strain if you want it smooth.
- Add a cinnamon stick or clove for extra flair.
I’ve drizzled this over ice cream, and lemme tell ya, it’s next-level dessert.
14. Baked Goods: Pies, Muffins, and More
Don’t sleep on usin’ crab apples in baked stuff. Their tartness adds depth to pies, cakes, or muffins. Mix with sweeter apples if you ain’t ready for full-on sour.
Ideas:
- Pie: Use your fave apple pie recipe, sub in crab apples, up the sugar a tad.
- Muffins: Fold diced crab apples into batter for a moist, tangy bite.
- Crisp: Layer with oats and brown sugar for a quick dessert.
I’ve botched a pie or two by not addin’ enough sugar, so taste-test your mix first!
15. Crab Apple Vinegar: Infused Flavor
Steep crab apples in vinegar for a unique, apple-y twist. Great for salads or marinades.
Simple:
- Add sliced crab apples to white wine or champagne vinegar. Let sit for a few weeks.
- Strain and use as a fancy drizzle.
I’ve used this in a vinaigrette, and it made a boring salad pop.
Bonus Tips for Crab Apple Success
Alright, before I let ya go, here’s some extra nuggets of wisdom from my trial-and-error days:
- Check for Ripeness: Cut one open—dark brown pips mean they’re ready. Taste should be sour but bearable.
- Use Quick: They bruise easy, so don’t let ‘em sit too long after pickin’.
- Don’t Waste Nothin’: Cores and scraps can always go into jelly or juice. We’re goin’ zero-waste here!
- Mix It Up: If the tartness is too much, blend with sweeter fruits in recipes. Balance is key.
- Safety First: Yeah, you can eat ‘em raw, but they’re tough on the tummy if overdone due to the sourness. Cookin’ is usually the way to go.
Why Crab Apples Deserve Your Love
I gotta say, messin’ with crab apples has been a blast for me. They’re like the underdog of the fruit world—overlooked, a lil’ rough around the edges, but man, they shine when you give ‘em a chance. Whether you’re makin’ a fancy jelly to impress your in-laws or just tossin’ some slices into a fall salad for a tart crunch, there’s somethin’ for everyone. Plus, usin’ up what grows around ya feels darn good—saves money and cuts waste.
I’ve shared my fave ways to turn these tiny tart bombs into edible gold, from preserves to boozy brews. My personal top pick? Gotta be the jelly—there’s nothin’ like smearin’ that on a warm slice of bread. But hey, maybe you’ll fall for the chutney or the caramel treats. Whatever you try, I wanna hear about it! Drop a comment with your crab apple adventures or any weird combos you’ve cooked up.
So, next time you see a crab apple tree droppin’ fruit, don’t just walk by. Snag a handful, roll up your sleeves, and get creative in the kitchen. Trust me, you won’t regret it. Let’s make the most of this funky lil’ fruit together—whatcha waitin’ for?
17 Uses for Crabapples
Don’t let all the crabapples in your yard or neighborhood go to waste! There are so many different ways to use crabapples. Here are some creative suggestions to get you started!
- Homemade Crabapple Pectin
Most jelly or jam recipes contain store-bought pectin to create the thickening needed. Pectin is a naturally occurring substance found in many berries, apples, and fruits, and when combined with sugar, it creates the thick, gel-like texture we expect in jellies and jams.
An alternative to commercial pectin is to make homemade crabapple pectin. Harvest underripe crabapples for this purpose. The more ripe a fruit is, the less pectin it contains.
Try making a batch of crabapple pectin when jelly season comes around and using that instead of the boxes from the store. It’s one easy way to cut the costs of your jelly and keep it natural.
Crabapples are naturally full of pectin. Therefore, to make crabapple jelly, no additional pectin is required, just sugar to balance the tartness of the crabapple.
Some people liken the taste of crabapple jelly to apple peel jelly, but with a more potent flavor.
This recipe for homemade crabapple jelly from Grow a Good Life is a great one to follow. They suggest using 25% underripe crabapples and 75% ripe crabapples to ensure there is enough natural pectin for the jelly to set.
Not a fan of jelly? Try making jam instead! This delicious sounding recipe for crabapple jam adds fresh mint leaves and vanilla, with a consistency similar to apple butter.
Skip the applesauce and make crabapple sauce instead. All you need is two ingredients: crabapples and your favorite sweetener.
My favorite method for making applesauce is to use a food mill to remove the work of peeling! Simply cut out any rotten spots and toss the crabapples in a slow cooker, or cook on the stove or wood stove in a pot with a bit of water added to prevent burning.
When the crabapples are soft, run the entire pot through a food mill to remove the skins and seeds. Then the sauce goes back into the slow cooker with sugar/honey/alternative sweetener to taste, and let the mixture simmer down for several hours, or until it reaches your desired consistency.
After you make crabapple sauce, try thickening it down into crabapple butter! Add some cinnamon, nutmeg, and cloves for a true taste of Autumn, and enjoy on a thick slice of homemade bread. Crabapple butter can also be canned to enjoy later.
Here are some simple instructions to follow if you want to use a slow cooker for crabapple butter.
Do your kids love fruit leather? It makes a quick, healthy, on-the go snack that you can easily make at home with a food dehydrator. If you have an abundance of crabapples, try making fruit leather.
The process of making crabapple fruit leather is quite simple once you’ve mastered crabapple sauce. Chris at Joybilee farm has a great recipe for crabapple fruit leather.
The basic process is to start with crabapple sauce that has been sweetened to taste. You simply spread the sauce on trays and put them into your dehydrator. If you don’t have a dehydrator, it’s possible to make fruit leather in the oven if you cook it on the lowest setting possible for several hours.
- Caramel Crab Apples
In Central Vermont, an annual fall outing is to the Tunbridge Fair. This is your classic harvest fair experience – livestock shows, carnival rides, and the usual fair food, including caramel apples.
Caramel apples are delicious, especially when coated with nuts or other treats, and make a special treat when made at home. A sweet variety of crab apple will make a smaller sized, kid-friendly caramel apple, perfect for a fall gathering or Halloween party.
This incredible homemade caramel crab apple recipe uses maple syrup and maple sugar to sweeten!
Most people are comfortable pickling vegetables like beans and cucumbers, but fruit can be pickled too! Imagine a spicy pickled crabapple as a delicious addition to roasted chicken or placed on an appetizer tray.
When pickling anything, you want to pick the best quality fruit possible. Your pickled dish will only turn out as good as the quality used, so avoid crabapples with significant blemishes or bruising.
The recipe for spicy pickled crabapples starts by making a brine with apple cider vinegar, brown sugar, and spices. This is a canning-safe recipe that needs to be processed in a boiling water canner.
Chutney complements different dishes, especially poultry or pork dishes. You may change the spices in the recipe, or you might add other herbs like oregano or rosemary.
The best way to describe crabapple chutney is a chunky, savory, spiced version of applesauce. You add onions, garlic, cranberries, and so many other yummy ingredients. Everything is placed into a slow cooker and cooked on low for six hours, then mashed.
This crabapple syrup elevates a simple fruit into a gourmet topping for breakfast foods, or a mix-in for winter cocktails. It only requires crabapples, sugar, and water.
Fall is not fall without homemade apple cider. Sweet crabapples can act as a substitute for standard apples, or you can blend standard apples with crabapples for a balanced flavor.
This recipe for crabapple cider uses only five ingredients and is a great use for a prolific crabapple tree!
If you don’t have a juicer or a cider press, this overnight crabapple juice recipe could be a fun way to make delicious juice. Remember that crabapples have varying levels of sweet/tart, so adjust the recipe as needed.
Liqueurs are great ways to preserve and enjoy seasonal harvests. One of my favorite homemade liqueurs, nocino, is made from black walnuts.
Crabapple liqueur is an easy recipe for beginners, and unlike making wine or hard cider, requires little equipment. However, you will want to plan ahead. Take a peek at this homemade crabapple liqueur recipe and double the batch for holiday gifts!
- Crabapple Hard Cider
We make a big batch of hard apple cider each year with apple drops from our neighborhood and a local orchard.
While it is important to have enough sweetness in your cider for fermentation to occur, adding crababbles to your apple blend will give you a more nuanced flavor. Some cider aficionados recommend 10-20% crabapples.
To make crabapple hard cider, follow my basic hard apple cider recipe, and dive into more detail about the best apples for hard cider here.
Do you love apple crisp? It’s one of my favorite fall desserts because it’s quick and easy to make whenever you have extra apples. Crabapples work well too, either on their own, or blended with standard apples.
If you’re looking for an easy dessert on a cold evening, try this crabapple crisp recipe. If you’re using a mix of apples, taste to sweeten.
- Crabapple Strawberry Tart
Here’s another dessert idea using crabapples: Crabapple strawberry tart.
Pull some strawberries out of the freezer when crabapples are ripe, and let the sweetness of strawberries complement the tartness of the crabapples. Add in the flaky pastry crust, and you have the recipe for a divine dessert.
One of the best uses for crabapples is apple pie! Fun fact: A few crabapples species are native to North America, making crabapple pie a truly quintessentially American dessert!
Use your favorite pie recipe, and either substitute (remembering you may need to adjust the sweetening) or add in crabapples.
Crab Apple Jelly (No Pectin Added)
FAQ
What can I use crab apples for?
How to eat crab apples?
Do you have to peel crab apples?
You don’t peel crab apples, that would be way too fiddly. You’d need a doll-sized peeler for a start! No, all you have to do is half your crab apples. Now squeeze all the juice from your orange and add this to a pan along with the halved crab apples and chuck in the cinnamon stick.
Are crab apples edible for humans to eat?
Are Crabapples Edible? Yes! Crabapples are edible and a source of Vitamin C, soluble fiber, and antioxidants. Some people assume that crabapples aren’t edible because they are primarily grown as ornamental, decorative trees. However, you can eat and use them just like standard apples.
What can you make with crab apples?
Using fresh crab apples, this vodka infusion brings out a unique tartness for a truly delicious liqueur. Perfect for toasting the season, it also makes for a great homemade gift for the holidays. 3. Crab Apple Pie Filling Give the classic pie filling a delightful twist by using crab apples!
What can you do with crushed crab apples?
Crab apple jelly is a classic way to use up a surplus of these fruits. Their natural pectin content allows them to thicken and set up beautifully. Spread crab apple jelly on biscuits, toast, or scones. 2. Fruit Leathers Dehydrate crushed crab apples to make homemade fruit leather snacks They have a nice tart flavor that kids will love, 3.
What are crab apples?
Crab apples are the smaller, wild predecessors of our modern cultivated apples. They have an extremely tart, intense apple flavor that makes them ideal for certain cooked applications. Their high natural pectin content also makes them perfect for setting up jellies and jams.
What can I make with crabapples?
If you’re using a mix of apples, taste to sweeten. Here’s another dessert idea using crabapples: Crabapple strawberry tart. When the crabapples are ready, take some strawberries out of the freezer. The sweet strawberries will go well with the sour crabapples. Add in the flaky pastry crust, and you have the recipe for a divine dessert.
Are crab apples tart?
Just remember that crabapples can be extremely tart, so adjust the other ingredients in your recipe accordingly!. Crab apples are small, tart apples that grow on ornamental trees. While they aren’t as sweet as regular apples, they are still edible and can be used in a variety of ways. If you have access to crab apples, don’t let them go to waste!
How do you make crab apples syrup?
Crab Apple Syrup is a delightful way to preserve the unique, tart flavor of crab apples. This simple recipe involves simmering whole crab apples until tender, then straining them to create a juice. Sweeten the juice with sugar and enhance it with your choice of spices like cinnamon or star anise.