Crabapple Delight

I made the yummiest apple crisp for dessert last night, with crabapples. These little beauties taste like a cross between cherries and apples. So delicious! I got them from a tree in my mother-in-law’s yard. She didn’t know what they were and had been telling the kids not to eat them because they were poisonous! Somehow I had never seen this tree in her yard before, but I’m glad I finally discovered it.

(sorry the pics are a bit fuzzy… don’t know what is wrong with my camera)

First take out the seeds. The crabapples are small, so this part is quite tedious. The quickest way I found was to just cut the flesh from all around the sides. No way I was peeling them, though!

Then coat your baking dish with butter and drop in the cored crabapples.

Make a crumb topping from brown sugar, butter and flour. I didn’t have any regular wheat flour, so I ground some flax into flour instead. Sprinkle the mixture all over the top. Bake until lightly browned. Yum!

I spent the morning with my mother-in-law attempting to also make jelly from the recipe I found here: http://earthnotes.tripod.com/crabapple.htm, but alas it did not jell as it was supposed to. I now have liquid “jelly” — anyone know what I could do with this sweet, tasty liquid?

P.S. the chickens really loved the cores!

 

2 Responses to “Crabapple Delight”

  1. plantain on 24 Jul 2008 at 11:03 am

    Yummy! When my jellies don’t gel I use them as syrup.
    On pancakes, vanilla ice cream, in baked goods, or add carbonated
    water for “soda”.

  2. tammy on 25 Jul 2008 at 12:41 pm

    Awesome! Yes, a perfect syrup it would be.

    Nadine, on another forum, also sent information for making pectin from apple peels that could then be added by reboiling and canning the jelly.

    In case anyone is interested in making their own pectin, here is the link to the info:
    http://www.wildflowers-and-weeds.com/The_Forager/pectin.htm

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