Ah, the humble crab apple. How many of us have walked right past these tiny little apples growing in our yards and parks?
Sure, they have beautiful blossoms, after all, isn’t that why we grow them? Possibly, but if you think crab apples are only a pretty face, you’re missing out on a versatile fruit.
If you’ve got access to crab apples, I’ve got plenty of delicious ways for you to bring them to the table.
It’s High Time We All Get a Little Crabby
Most of us think of crab apples as an ornamental plant. After all, these tiny little apples have lovely, delicate blossoms each spring and a notorious reputation for being sour enough to put a pucker on your face. Their size means you have to pick between four and twenty to have the same amount as a large, modern apple.
Crab apples came to North America from Kazakhstan. In fact, all apples did.
Crab apples used to be hugely popular in making an important product here in the States – hard cider. Also known as applejack, most of the hard cider here was made with crab apples. Their intense acidity and tannins, along with their strong apple flavor, made them the perfect fruit for fermentation.
We didn’t just drink our crab apples, but ate them as well. Due to their small size, crab apples were ideal for pickling, making this sweet-tart treat quite popular.
In the end, eating and drinking crab apples fell by the wayside thanks to prohibition.
As cider-making became less profitable, orchards shifted more toward growing the larger, eating apple varieties and the crab apple was relegated to the local park for its pretty blossoms. But these days, as foraging and homesteading become more mainstream, plenty of folks are looking at these tiny apples and wondering,
“Can I eat that?”
The answer is a resounding yes. But you might not want to start plucking crab apples from the tree and eating them raw. For one, they have earned their reputation for tartness. While not all crab apples are sour, most are tart enough that you’ll want to cook them before eating them.
The other reason you may want to cook your crab apples first is a lesson that many of us learned in childhood by eating green, unripe apples from a tree. It’s a stomach ache and a trip to the bathroom that one doesn’t quickly forget!
An important note: As with all apples, it’s important to remove the seeds, as they contain amygdalin, a chemical compound that can form cyanide in our stomachs. Granted, it would take a lot of apple seeds to be dangerous, but it’s still good practice to remove them.
Choosing a Crab Apple for Your Yard
There are roughly fifty different varieties of known crab apple cultivars. Many are prized for their beautiful spring blooms, but quite a few also have wonderful fruit, with a concentrated apple flavor. Crab apples range in size from fruit as small as a dime to those the size of a small eating apple.
Crab apples come in your usual apple colors, with green being the most uncommon. Most are a deep red or yellow with a blush of red. They’re quite beautiful, hence their use as a decorative plant.
A few popular cultivars are:
- Adams – If you want the full package, it’s hard to beat Adams with its gorgeous pink blossoms and small red fruit with red interiors.
- Dolgo – These crab apples have beautiful quarter-sized, bright red fruit.
- Transcendent – Beautiful yellow fruits with a blush of pink are the hallmark of this variety.
- Whitney – You might mistake these for a regular apple. Whitney is one of the few crab apples that are sweet enough to eat right off the tree.
You’ve got plenty of varieties to choose from, whether you want to grow a crab apple for its flower, fruit, or both. You can read our total guide to growing and caring for crab apple trees here.
Choosing Fruit
When picking crab apples, look for fruit that is firm, but not rock hard, as this means it’s not fully ripe yet. A quick way to determine if the fruit is ripe is to cut an apple in half. The seeds should be brown, rather than green.
If you’re foraging for crab apples, be sure you pick from a tree that hasn’t been sprayed. Use good forager etiquette and follow local foraging laws and practices. Ask around among friends and family; it’s likely that someone you know has a crab apple tree, and most are willing to share the fruit, especially if you’re willing to share your jam.
Now, let’s take a look at all the delicious things you can make with crab apples.
Super Easy Crab Apple Jam
If you want an easy and delicious way to use up crab apples, you can’t beat jam. And here’s a secret about crab apples. They contain some of the highest amounts of pectin of any fruit. Naturally, this makes them perfectly suited for jams and jellies. Speaking of jelly.
Crab Apple Jelly
If you prefer jelly to jam, then you’re going to love crab apple jelly. So many varieties of crab apple have red flesh. Add to that their bright red skin, and you end up with a ruby red jelly that’s simply stunning. If you want to impress this holiday season, pass out colorful jars of crab apple jelly to friends and family.
Natural Crab Apple Pectin
Speaking of the high pectin content of crab apples, did you know you can make liquid pectin from them? The process is deceptively simple and quick. If you’ve got a crab apple tree in your yard, you can skip the trip to the store for pectin. Best of all, you can freeze the finished pectin for later use.
Spiced Pickled Crab Apples
Spiced or pickled crab apples are certainly an old-fashioned treat. Some of us still remember these sweet and sour treats showing up on the relish tray at Thanksgiving each year. But like so many holiday traditions, they passed into memory along with the people who made them. Bring back this unusual and tasty pickled fruit this holiday season and start a new family tradition.
Crab Apple Muffins
Just like their larger cousins, crab apples are the perfect breakfast fruit. Shredded in a food processor, they are the perfect addition to muffins. The sweet-tart of crab apples pairs so well with the more subdued flavor of streusel muffins. Whip up a batch of these crab apple muffins for the perfect grab-and-go fall breakfast.
Easy Crab Apple Cider (Hot or Cold)
Don’t have a cider press? Don’t worry. Unlike traditional apple cider, this easy recipe doesn’t require a press or other fancy equipment. The finished cider is wonderful, both hot and cold, and if your crab apples are red, it has a lovely pink color. Make an extra batch and freeze it to enjoy later.
Crab Apple Liqueur
I love a good homemade liqueur. They’re incredibly easy to make, and the end result is far more impressive than the sum of its parts. Crab apples, sugar, your favorite spirit and time are all you need for this intensely apple liqueur. Start a batch now, and it will be ready to go for the holidays.
Tangy Crab Apple Chutney
With their natural tartness, crab apples are the ideal fruit for making chutney. Mixed with warming spices, raisins, vinegar and sugar, this hearty chutney is bound to become a favorite recipe for using up an abundance of crab apples.
Crab Apple Wine or Mead
If you’re a homebrewing enthusiast, then you’ll want to give crab apple wine or mead a try. There’s nothing quite so nice as opening a bottle you fermented yourself at your next dinner or get-together. And crab apples practically beg to be made into a tipple.
Slow Cooker Crab Apple Butter
Make this crab apple butter in your slow cooker for a delicious treat that practically cooks itself. Your whole house will smell wonderful, and you’ll have a warm and hearty treat to slather on toast when it’s done.
Maple Crab Apple Butter
A kiss of maple married with the tartness of crab apples makes for a smooth fruit butter that’s worthy of the best brunch and jars canned for Christmas presents. Use it on toast, pancakes and as a glaze on roasted meats.
Crab Apple Crisp
There are just some desserts that lend themselves well to apples, and the crisp is one of them. With bite-sized crab apples making up the body of this crisp, it’s a great dessert for company.
Crab Apple Pie
Who doesn’t love apple pie? You’ll need a few more apples to make a crab apple pie, but this tart pie is worth the effort. Start a new tradition this year and bring a crab apple pie to Thanksgiving dinner.
Crab Apple Syrup
Sweet, tart and a beautiful pink color – what’s not to love about this easy-to-make simple syrup? I love a good flavored syrup, as you can use it in so many ways: from flavoring tea and lattes to mixing up a craft cocktail, to adding a bright note to salad dressings and marinades.
Crab Apple Sauce
Some crab apples create a lovely pink sauce when cooked. Regardless of which you have, give this classic treat a try to help use up a bounty of crab apples. If you have enough crab apples for a large batch, you can freeze or can the sauce and enjoy it all year long.
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