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!