What To Make With Crabapples Recipes

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LIZZY'S CRABAPPLE CRISP



Lizzy's Crabapple Crisp image

This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!

Provided by oilpatchjo

Categories     Dessert

Time 1h34m

Yield 1 crisp, 12-16 serving(s)

Number Of Ingredients 10

1 cup sugar
6 cups crabapples
1/4-1/2 cup water
1 1/2 teaspoons cinnamon
1 cup oats (rolled)
1/3 cup flour
1/3 cup brown sugar (packed)
1/3 cup honey
1/2 teaspoon salt
1/3 cup butter (melted)

Steps:

  • Slice the crab apples with skin on.
  • Add sugar and cinnamon to crab apples set aside.
  • Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
  • Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
  • Bake at 375 for 15 minutes then 350 for 40 minutes.
  • If using a glass dish bake at 350 for 15 minutes then 325 40 - 50 minutes until golden and the edges are slightly crispy.

MARY WYNNE'S CRABAPPLE JELLY



Mary Wynne's Crabapple Jelly image

This is a fresh tasting, pure jelly with no pectin added. Just the goodness of your backyard. No commercial pectin is required as crabapples have high natural pectin content.

Provided by DDPD

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 15m

Yield 32

Number Of Ingredients 4

8 cups fresh crabapples
water as needed
3 cups white sugar
1 (3 inch) cinnamon stick

Steps:

  • Remove stems and blossom ends from crabapples, and cut into quarters. Place them in a large stainless steel or other non-reactive pot or saucepan. Add enough water to be able to see, but no so much that the crabapples are floating. Bring to a boil, reduce heat to medium, and let simmer for 10 to 15 minutes. The apples should soften and change color.
  • Strain the apples and juice through 2 or 3 layers of cheese cloth. You should have at least 4 cups of juice. Discard pulp, and pour the juice back into the pan. Bring to a simmer, and let cook for 10 minutes. Skim off any foam that comes to the top. Next, stir in the sugar until completely dissolved. Continue cooking at a low boil until the temperature reaches 220 to 222 degrees F (108 to 110 C). Remove from heat.
  • Pour the jelly into sterile small decorative jars leaving 1/4 inch headspace. Process in a hot water bath to seal.

Nutrition Facts : Calories 93.8 calories, Carbohydrate 24.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 18.7 g

CRAB-APPLE JELLY



Crab-Apple Jelly image

Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 4 cups

Number Of Ingredients 3

4 pounds crab apples
6 cups water
3 cups sugar

Steps:

  • Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat. Pour into a bowl through a fine mesh strainer lined with two layers of damp cheesecloth. Gather cheesecloth; tie into a bundle. Suspend from a wooden-spoon handle set over bowl; drain, without pressing solids, 1 hour, to yield about 4 cups juice.
  • Place juice in a saucepan over medium-high heat; bring to a simmer. Cook for 10 minutes; skim foam. Add sugar; stir to dissolve. Clip on a candy thermometer; cook until the temperature reaches 220 degrees, skimming foam. Pour into jars, let cool, and keep refrigerated for up to 6 months.

APPLE AND CRABAPPLE SAUCE



Apple and Crabapple Sauce image

Crabapples add interest to this very tart sauce for filling cream puffs, pastries, and crepes.

Provided by kathy

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 3h30m

Yield 16

Number Of Ingredients 4

5 pounds red apples - peeled, cored and diced
1 ½ pounds crabapples, cleaned and chopped
1 cup fresh apple cider
2 cups white sugar, or to taste

Steps:

  • In a large pot, combine the red apples, crab apples, and apple cider. Simmer over low heat until apples are completely soft, about 3 hours. Stir in sugar to taste.

Nutrition Facts : Calories 211.2 calories, Carbohydrate 55.2 g, Fat 0.4 g, Fiber 3.8 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.6 mg, Sugar 41.5 g

CRABAPPLE LIQUEUR



Crabapple Liqueur image

Make and share this Crabapple Liqueur recipe from Food.com.

Provided by Molly53

Categories     Beverages

Time 15m

Yield 1 quart, 16 serving(s)

Number Of Ingredients 3

4 quarts crabapples, washed, cored and quartered
4 cups sugar
3 cups vodka

Steps:

  • Fill 1 (4-quart) mason jar with tight-fitting lid with prepared crabapples.
  • Add the 4 cups of sugar and three cups of vodka.
  • Store the jar on its side, turning once every day for 16 days to help the sugar to dissolve.
  • After 16 days, filter out the fruit bits and bottle.

Nutrition Facts : Calories 373.4, Fat 0.3, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 71.9, Sugar 50, Protein 0.4

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