Crabapples are a versatile fruit that can be used in many ways. While often overlooked, crabapples have a tart, apple-like flavor that makes them perfect for cooking, baking, canning, and crafting. Their small size, typically less than 2 inches in diameter, makes them ideal for projects requiring miniature apples. With over 800 varieties, crabapples come in a range of colors from yellow and green to red and purple. This article will explore the many uses of crabapples and provide tips on how to utilize this underappreciated fruit.
Eating Crabapples
While most crabapples are too tart to eat raw, their sharp flavor mellows when cooked. Crabapples can be used in any recipe calling for apples, though you may want to add a bit more sugar to balance the tartness. Some of the most popular ways to eat crabapples include:
Crabapple Jelly
Crabapples are excellent for making jelly because their high pectin content helps the jelly set. Crabapple jelly has a gorgeous rosy hue and a refreshingly tart apple flavor. It’s delicious served on biscuits, toast, or alongside cheese and charcuterie boards.
Crabapple Sauce
Crabapples cooked down with sugar, spices, and a squeeze of lemon make a tasty fruit sauce. Crabapple sauce can be served warm over ice cream or pancakes, used to glaze meat like pork chops or ham, or canned for later use. The sauce keeps its pretty pinkish color even when cooked.
Crabapple Pie
The tart flavor of crabapples is perfect alongside a flaky, buttery pie crust. Crabapple pie is often made as a double crust pie, but you can also top it with streusel or a crumb topping. For a stunning presentation, use a lattice crust. As the crabapples cook down, the pie filling takes on a beautiful ruby tone.
Crabapple Chutney
Chutney is a zesty, flavor-packed condiment made by cooking fruit with vinegar, sugar, and spices. Crabapples make a nice tangy chutney that can accompany curries, grilled meats, and cheese platters. The small size of crabapples means you don’t have to chop them before cooking.
Crabapple Cider
The high tannin and acid content of crabapples makes them ideal for pressing into cider. Crabapple cider has a crimson hue and a bold, dry, cider-like flavor. It can be enjoyed straight or mulled with cinnamon sticks and cloves.
Baking with Crabapples
The bright color and zippy flavor of crabapples also makes them a fun addition to baked goods:
Crabapple Muffins
Studded with chopped crabapples, these muffins are perfectly moist with a tender crumb. The crabapples bake up soft and flavorful. They add just the right amount of tartness to balance out the sweetness.
Crabapple Pie Bars
All the flavors of pie in handy bar form. A crabapple filling is baked between a shortbread crust and a crispy streusel topping. The pretty pink bars are portable and easy to serve.
Crabapple Turnovers
Turnovers are like portable mini pies. Tart crabapples combine with spices and sugar to make a filling that’s wrapped up in a flaky pastry. Brush the turnovers with egg wash before baking for a shiny, golden finish.
Crabapple Crumb Cake
A tender vanilla cake is layered with chopped crabapples and topped with a crunchy cinnamon crumb topping. As the cake bakes, the crabapple pieces soften into delicious pockets of fruity sweet-tartness.
Crabapple Buckle
Resembling a coffee cake, buckles get their name from how the fruit filling “buckles” over the dense, cakey batter as it bakes. The crabapples create a ruby-jeweled effect in the finished buckle.
Canning with Crabapples
The high pectin and acidity of crabapples also makes them ideal for canning. Their small size means you don’t have to cut them up before packing them into jars. Some popular products to make include:
Canned Crabapples
Canning whole crabapples involves simply simmering the crabapples with syrup before packing them into sterilized jars. The canned crabapples hold their shape nicely and make a very pretty addition to desserts and baked goods.
Crabapple Jelly
As mentioned earlier, crabapples are a natural choice for making jelly. Their pectin and acid levels result in a jelly that sets up reliably and has fantastic flavor. The ruby color is an added bonus.
Crabapple Jam
Leave the crabapples in larger pieces and you have crabapple jam, full of chunky, tart apple flavor. It’s delicious on toast, biscuits, and peanut butter sandwiches.
Crabapple Chutney
Chutney can be easily canned for long-term storage. Make big batches of crabapple chutney when crabapples are in season so you can enjoy their zesty flavor all year long.
Crabapple Butter
Slowly cooking the crabapples results in a rich, thick spread called crabapple butter. A touch of warm spices like cinnamon, nutmeg, and cloves enhances the flavor. Crabapple butter is wonderful slathered on quick breads and muffins.
Crabapple Fruit Leather
Pureed crabapples can be turned into crabapple fruit leather. It makes a healthy sweet-tart snack that’s packed with real fruit flavor.
Crafting with Crabapples
Beyond their versatility in cooking and canning, crabapples can also be used for craft projects. Their petite size and intense color are perfect for:
Crabapple Wreaths
Tucking crabapples into a wreath is a beautiful way to welcome fall. Combine crabapples with autumn leaves, mini pinecones, cinnamon sticks, and nuts for a stunning rustic wreath.
Crabapple Centerpieces
Crabapples make eye-catching centerpieces. Fill bowls or vases with crabapples in fall colors. Intermingle them with flowers, wheat stems, leaves, and other foraged elements for seasonal arrangements with authentic charm.
Dried Crabapples
Dried crabapples keep for years, retaining their shape and color. Use them in floral displays or tie onto gifts with burlap ribbon. Let them adorn Christmas trees or swags. Paint and glitter dried crabapples for shimmery ornaments.
Crabapple Dolls
The small scale of crabapples lends itself nicely to crafting miniature crabapple dolls. Use sticks for arms and cloves or berries for heads. They make sweet favors or ornaments.
Crabapple Wreaths
Tucking crabapples into a wreath is a beautiful way to welcome fall. Combine crabapples with autumn leaves, mini pinecones, cinnamon sticks, and nuts for a stunning rustic wreath.
Crabapple Potpourri
Simmering crabapples and autumn spices like cinnamon and cloves on the stove fills the house with a fabulous fall fragrance. Pack the crabapple potpourri into jars or sachets. It also makes a great gift.
Nutrition Facts
Here’s how crabapples stack up nutritionally (based on a 1 cup serving of raw crabapples):
| Nutrient | Value |
|---|---|
| Calories | 66 |
| Carbs | 17 g |
| Sugar | 14 g |
| Fiber | 2.5 g |
| Fat | 0.2 g |
| Protein | 0.5 g |
| Vitamin C | 9.5 mg (16% DV) |
| Potassium | 85 mg (2% DV) |
Crabapples are high in vitamin C and provide some potassium and fiber. When cooked, the natural sugars caramelize bringing out the apples’ sweetness. The small amount of pectin aids in jelling.
Where to Find Crabapples
Start looking for crabapples in late summer and early fall when they first ripen. Crabapples grown primarily as ornamental trees are often left to fall and collect on the ground below. Ask neighbors if you can gather the bounty. Other places to look include:
– Old abandoned orchards
– Along fence rows and woodland edges
– Near dilapidated barns and outbuildings
– Roadside stands and u-pick orchards
– Nurseries, gardening centers, hardware stores
– Farmers markets
Seek out crabapples that are fully ripe but not mushy. Avoid any with holes or damage from insects. Refrigerate crabapples in a plastic bag for 2-3 weeks.
How to Harvest Crabapples
Crabapples tend to ripen over an extended period, so you may need to harvest repeatedly. Use the following tips:
– Give the branches a gentle shake to make ripe fruit drop. Be careful not to damage limbs.
– Only pick fruit that falls easily when lightly twisted. Underripe apples won’t separate cleanly.
– Use a ladder or fruit picker to reach high branches. Don’t stretch or overextend yourself.
– Avoid climbing trees as this can harm and damage the tree.
– Pick up fallen crabapples gently to avoid bruising. Discard any that are smashed or damaged.
– For large harvests, spread a tarp under the tree to collect the crabapples as they fall.
Storing Crabapples
Fresh picked crabapples will keep in the refrigerator for 2-3 weeks. Sort through and remove any spoiled fruit periodically. For longer storage, canned or frozen crabapples will last up to a year. Dried crabapples can be stored at room temperature for several years.
To freeze crabapples:
– Wash, core, and chop (if desired).
– Place in a single layer on a sheet pan and freeze solid, about 2 hours.
– Transfer to freezer bags, removing as much air as possible.
– Label with contents and date. Use within 8-12 months.
Substituting Regular Apples
While you can generally substitute regular apples for crabapples in recipes, keep in mind crabapples tend to be:
– Much smaller, averaging 1-2 inches diameter
– More abundant in pectin
– Higher in acidity
– More assertively flavored and tarter
Therefore, consider the following adjustments:
– Use 2-3x as many crabapples to equal the same volume of regular apples
– Reduce any added pectin or lemon juice since crabapples are naturally high in both
– Increase sugar by 1.5-2x to balance the tarter flavor
– Add cinnamon, nutmeg, cloves and baking spices to complement the sharpness
– Mix crabapples with regular apples to temper the tartness
– Cook, bake, or can crabapples a bit longer to soften them up
Conclusion
Don’t overlook humble crabapples next time you come across them. With their dynamic flavor, vibrant color, and pint-sized charm, crabapples are ideal for cooking, baking, canning, and crafting. Their natural pectin and acidity benefits jelly and preserves. When cooked, crabapples transform into a sweet-tart delight. Let crabapples spark your creativity in the kitchen and beyond. This versatile little fruit holds abundant potential waiting to be tapped.