This recipe is from Lizzy a fabulous cook in the Northern Canadian farming community who has the most amazing crab apple trees!
Total time: 1 hours 34 minutes
Prep time: 30 minutes
Cook time: 1 hours 4 minutes
Yield: 1 crisp, 12-16 serving(s)
Ingredients:
| 1 cup sugar |
| 6 cups crabapples |
| 1/4-1/2 cup water |
| 1 1/2 teaspoons cinnamon |
| 1 cup oats (rolled) |
| 1/3 cup flour |
| 1/3 cup brown sugar (packed) |
| 1/3 cup honey |
| 1/2 teaspoon salt |
| 1/3 cup butter (melted) |
Steps:
- Slice the crab apples with skin on.
- Add sugar and cinnamon to crab apples set aside.
- Combine the 6 ingredients for crust use any depth pan you want it will just increase the cooking time.
- Put your crab apples into pan with your water use the 1/2 cup water if your pan is a deep dish. Then top with your crumb topping completely.
- Bake at 375 for 15 minutes then 350 for 40 minutes.
- If using a glass dish bake at 350 for 15 minutes then 325 40 – 50 minutes until golden and the edges are slightly crispy.
Nutrition Facts:
Calories 267.3, Fat 6.2, Saturated Fat 3.4, Cholesterol 13.5, Sodium 145.2, Carbohydrate 52.9, Fiber 1.7, Sugar 30.3, Protein 2.9
How do you make crab apple jelly?
Steps Pick the crab apples. Wash the crab apples. Put the crab apples in a saucepan and cover with water. Strain the pulp. Measure the juice and add the sugar. Squeeze the lemon and add to the juice and sugar. Boil the jelly. Pour into sterilised jars and seal.
How to make applesauce from crab apples?
Use a slotted spoon to scoop the apples into the jars, leaving about 1/2 inch of headspace. Pour the hot brine in over the apples, clean the rims and put on the lids and bands. Process in a hot water bath for 20 minutes. I mentioned earlier that I decided to make applesauce from my failed crab apple recipe for Sweet and Sour Crab Apples.
How long do you boil crab apples for?
Put the crab apples into a saucepan along with the water, bring to the boil, and simmer for 20 – 30 minutes – until they’re soft. Note – you don’t want to cook too long, you don’t want them to boil dry. Drain the soft crab apples into the saucepan with the cores etc.
How do you make crab apple liqueur?
Pour sugar over and add gin or vodka. Add any remaining crab apples to the top and seal. Steep for one to two months. Turn the jar daily for the first week and now and then afterwards. Strain liqueur through two or three layers of muslin and decant into a bottle. Leave for another month or so.