Crab Apple Recipes ?

Discussion in 'Edible Gardening' started by HarryS, Aug 14, 2018.

  1. HarryS

    HarryS Eternally Optimistic Gardener

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    We have a Malus John Downie crab apple tree . It fruits well , this year very well . What can you actually make from crab apples ?
     
  2. Palustris

    Palustris Total Gardener

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    We make Crab apple jelly and when I could drink alcohol, Crab apple wine.
    Jam is easy .Boil the fruit, strain the liquid then it is a pint of liquid to pound of sugar, boiled until it sets.
    Cannot remember the wine recipe after this many years.
     
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    • Clare G

      Clare G Super Gardener

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      Crab apple jelly is the classic use, and very nice too.

      I usually make one batch as per Palustris's recipe, and another with chillis added to give a bit of a zing - great with cheese, cold meats, curry etc. You can also flavour it with herbs like thyme, rosemary, etc.

      You can also pickle them - again good, and they look very decorative - here's one recipe:
      making sweet pickled crab apples
       
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      • HarryS

        HarryS Eternally Optimistic Gardener

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        Thanks Palustris and Clare . I think I'll pick them and see if anyone wants them for jam making. Mrs H says she is not starting jam making again , and I can only BBQ :biggrin:
         
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        • Marley Farley

          Marley Farley Affable Admin! Staff Member

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          @HarryS you can do quite a few things with them other than jelly or wine.. These recipes are from my Canadian friend and all are yum...

          I will also stick these in the recipes section for others too..

          Apple Cinnamon Bread Pudding

          • ½ baguette or loaf of good-quality crusty bread, or an assortment of bread ends (raisin bread works well here)
          • 4 large eggs
          • ½ cup pure maple syrup or honey
          • ¼ cup packed brown sugar
          • 2 cups Half & Half or evaporated milk
          • 1 tsp. vanilla
          • A shake of cinnamon
          • 2 Tbsp. butter
          • 10-15 crabapples, sliced or quartered
          • 2 Tbsp. sugar
          Cut or tear the bread into one-inch chunks into a large bowl. In another bowl, whisk together the eggs, maple syrup, brown sugar, cream and vanilla. Pour over the bread and let sit for an hour or overnight, stirring or turning the mixture once in a while. All the liquid should be well absorbed, but the bread shouldn’t turn to mush.

          Preheat the oven to 400°F. Pour the bread mixture into a buttered baking dish. In a small skillet, heat the butter over medium-high heat and cook the crabapples for a few minutes until they start to soften. Sprinkle with sugar and cook until they start turning golden. Stir the apples into the bread mixture or sprinkle over top.

          Bake for 45 minutes to an hour, until puffed and golden. Serve warm, with whipped cream if you like. Serves 6.
          —————​
          Pickled Backyard Crabapples (Courtesy of Robberecht)

          • 3 cups whole crabapples, stemmed
          • ½ cup red vinegar
          • 1 cup apple cider vinegar
          • 1 lemon sliced
          • 4 stems of tarragon
          • 1 cup apple juice
          • 4 cups white sugar
          • 2 fresh bay leaves
          • Salt & pepper
          Place all ingredients into a pot, making sure crabapples are covered with liquid. You can add more apple juice if you need to. Bring apples and liquid to a boil, then remove pot from heat. This step you have to watch — do not let the apples continue to boil or they will become mushy and overcooked. Let apples cool down in liquid.

          Remove core from apples — this step is a labour of love: time consuming, but worth it. Place back into poaching liquid until you are ready to serve.
          —————-​
          Crabapple Tarte Tatin

          • small or medium crabapples
          • 2/3 cup sugar
          • ¼ cup butter
          • 2 Tbsp. honey, maple syrup or Roger's Golden Syrup
          • pastry for a single crust pie or 1 pkg. puff pastry, thawed
          Preheat the oven to 400°F. Stem and halve your crabapples; if you like, cut out their cores.

          In a heavy ovenproof or cast iron skillet cook the sugar, butter and honey over medium-high heat for roughly five minutes until it turns smooth and golden. Place enough apples to cover the bottom of the pan into the hot caramel and cook for another three minutes.

          Remove from heat and turn the apples cut-side up using tongs. Roll the pastry out until it’s a little larger in diameter than the skillet; cover the apples and tuck in the edge of the pastry. Cut a few slits in the top and bake for 20-25 minutes until golden.

          Carefully invert the tarte tatin onto a plate while it’s still warm. Serve with whipped cream sweetened with maple syrup. Serves 6.
           
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          • HarryS

            HarryS Eternally Optimistic Gardener

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            @Marley Farley , now we are talking " Apple and Cinnamon Bread Pudding " , that sounds perfect :dbgrtmb: I'll show this recipe to Mrs H tomorrow.
            I presume the crab apples are ripe when they turn fully red ?
             
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            • Marley Farley

              Marley Farley Affable Admin! Staff Member

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              @HarryS I forgot to say in the cinnamon bread pudding where it calls for half and half use evaporated milk. ;)
               
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