18 Delicious Crabapple Recipes for Every Season

Kickstart your culinary adventure with crabapples, nature’s little gems that pack a punch of flavor in every bite! Whether you’re whipping up a quick dinner, indulging in seasonal favorites, or craving some comfort food, our roundup of 18 delicious crabapple recipes has something for every season. Dive in and discover how these vibrant fruits can transform your meals from ordinary to extraordinary. Let’s get cooking!

Spiced Crabapple Butter

Unusual yet familiar, spiced crabapple butter brings a tangy sweetness to your table with minimal effort. Perfect for toast or as a glaze, it’s a versatile condiment that’s surprisingly easy to make.

Ingredients

– 4 cups crabapples, washed and quartered
– 2 cups sugar
– 1 cup water
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp cloves

Instructions

1. Combine crabapples and water in a large pot over medium heat. Bring to a boil.
2. Reduce heat to low, cover, and simmer for 20 minutes until crabapples are soft.
3. Press the mixture through a fine mesh sieve to remove seeds and skins, returning the pulp to the pot.
4. Add sugar, cinnamon, nutmeg, and cloves to the pot. Stir well to combine.
5. Cook uncovered over low heat for 1 hour, stirring occasionally to prevent sticking.
6. Test for doneness by placing a small amount on a cold plate; if it thickens without running, it’s ready.
7. Remove from heat and let cool slightly before transferring to jars.
Makes about 2 cups. The butter should be thick, with a smooth texture and a balance of sweet and spicy flavors. Try it swirled into yogurt or as a filling for thumbprint cookies for a delightful twist.

Crabapple Jelly with Rosemary

You’ll love this Crabapple Jelly with Rosemary for its unique blend of sweet and herbal flavors. It’s perfect for elevating your breakfast toast or cheese boards.

Ingredients

– 4 cups crabapples, washed and quartered
– 1 cup water
– 2 cups granulated sugar
– 1 tbsp fresh rosemary, finely chopped
– 1 pouch (3 oz) liquid pectin

Instructions

1. Combine crabapples and water in a large pot. Bring to a boil over high heat.
2. Reduce heat to medium-low. Simmer for 20 minutes, stirring occasionally, until crabapples are soft.
3. Strain mixture through a cheesecloth-lined sieve into a bowl. Press gently to extract juice; discard solids.
4. Measure 3 cups of crabapple juice into a clean pot. Tip: If short, add water to reach 3 cups.
5. Stir in sugar and rosemary. Bring to a full rolling boil over high heat, stirring constantly.
6. Add liquid pectin. Return to a full boil for exactly 1 minute, stirring continuously.
7. Remove from heat. Skim off any foam with a spoon. Tip: For clearer jelly, avoid stirring after adding pectin.
8. Ladle hot jelly into sterilized jars, leaving 1/4-inch headspace. Wipe rims clean.
9. Process jars in a boiling water bath for 10 minutes to seal. Tip: Adjust processing time based on altitude.
Honey-like in consistency, this jelly pairs rosemary’s piney notes with crabapples’ tartness. Try it glazed over roasted meats for a surprising twist.

Roasted Crabapple and Pork Loin

Perfect for a cozy fall dinner, this Roasted Crabapple and Pork Loin combines sweet and savory flavors effortlessly.

Ingredients

• 2 lbs pork loin
• 1 cup crabapples, halved and cored
• 2 tbsp olive oil
• 1 tbsp rosemary, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup apple cider

Instructions

1. Preheat oven to 375°F.
2. Season pork loin with salt and pepper.
3. Heat olive oil in a large oven-proof skillet over medium-high heat.
4. Sear pork loin on all sides until golden brown, about 3 minutes per side.
5. Remove skillet from heat. Arrange crabapples around the pork.
6. Sprinkle rosemary over the pork and crabapples.
7. Pour apple cider into the skillet.
8. Transfer skillet to the oven. Roast for 25 minutes, or until pork reaches an internal temperature of 145°F.
9. Let pork rest for 5 minutes before slicing.

When served, the pork is juicy with a hint of sweetness from the crabapples. Try pairing it with a crisp green salad for a balanced meal.

Crabapple Pie with Cinnamon Crust

You’ve likely seen crabapples decorating sidewalks but never thought to bake with them. Their tartness balances sweet fillings perfectly, especially in this pie with a cinnamon-kissed crust.

Ingredients

– 2 cups all-purpose flour
– 1 tsp salt
– 1 tsp cinnamon
– 3/4 cup unsalted butter, chilled and diced
– 1/4 cup ice water
– 4 cups crabapples, cored and sliced
– 1 cup granulated sugar
– 2 tbsp lemon juice
– 1 tbsp cornstarch
– 1 egg, beaten
– 1 tbsp coarse sugar

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix 2 cups flour, 1 tsp salt, and 1 tsp cinnamon.
3. Cut in 3/4 cup butter until mixture resembles coarse crumbs.
4. Gradually add 1/4 cup ice water, stirring until dough forms.
5. Divide dough in half; wrap and chill for 30 minutes.
6. Roll out one dough half to fit a 9-inch pie plate; trim edges.
7. In another bowl, toss 4 cups crabapples with 1 cup sugar, 2 tbsp lemon juice, and 1 tbsp cornstarch.
8. Pour filling into crust.
9. Roll out remaining dough; place over filling. Seal and flute edges.
10. Brush top with 1 beaten egg; sprinkle with 1 tbsp coarse sugar.
11. Cut slits in top crust for steam to escape.
12. Bake for 45-50 minutes until crust is golden and filling bubbles.
13. Cool on a wire rack before serving.

A golden, flaky crust encases a juicy, tart-sweet filling in this crabapple pie. Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Caramelized Crabapple Tart

Savor the perfect blend of sweet and tart with this caramelized crabapple tart, a delightful dessert that’s as beautiful as it is delicious. Simple ingredients come together for a stunning finish.

Ingredients

– 2 cups crabapples, cored and thinly sliced
– 1 cup granulated sugar
– 2 tbsp unsalted butter
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1 pre-made pie crust
– 1 egg, beaten

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, melt butter. Add crabapples, sugar, cinnamon, and nutmeg. Cook for 10 minutes, stirring occasionally, until apples are soft and caramelized.
3. Roll out pie crust on a floured surface to fit a 9-inch tart pan. Press crust into pan and trim edges.
4. Spoon caramelized crabapple mixture into the crust, spreading evenly.
5. Brush edges of crust with beaten egg for a golden finish.
6. Bake for 25-30 minutes, until crust is golden and filling is bubbly.
7. Let cool for 10 minutes before serving.

A golden, flaky crust encases a luscious filling, with the crabapples offering a perfect balance of sweetness and acidity. Serve warm with a scoop of vanilla ice cream for an extra indulgent treat.

Crabapple Chutney with Ginger

Vibrant and tangy, this Crabapple Chutney with Ginger is a versatile condiment that pairs beautifully with cheeses, meats, or as a sandwich spread. Its bold flavors and easy preparation make it a must-try for any home cook looking to add a punch to their meals.

Ingredients

– 4 cups crabapples, cored and chopped
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/4 cup water
– 2 tbsp fresh ginger, minced
– 1 tsp ground cinnamon
– 1/2 tsp ground cloves
– 1/2 tsp salt

Instructions

1. Combine crabapples, sugar, vinegar, water, ginger, cinnamon, cloves, and salt in a large saucepan over medium heat.
2. Stir the mixture until the sugar dissolves completely, about 5 minutes.
3. Reduce heat to low and simmer uncovered, stirring occasionally, until the chutney thickens and the crabapples soften, about 45 minutes. Tip: For a smoother texture, mash some of the crabapples against the side of the pan with a spoon.
4. Remove from heat and let cool to room temperature. Tip: The chutney will continue to thicken as it cools.
5. Transfer to sterilized jars and refrigerate. Tip: For best flavor, let the chutney sit overnight before serving.

Hearty and flavorful, this chutney boasts a perfect balance of sweet and spicy notes. Serve it alongside a sharp cheddar or use it to glaze roasted pork for an unforgettable meal.

Slow-Cooked Crabapple Sauce

Zesty and unique, this slow-cooked crabapple sauce transforms simple ingredients into a versatile condiment. Perfect for pairing with meats or spreading on toast.

Ingredients

• 4 cups crabapples, cored and quartered
• 1 cup water
• 1 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp ground cinnamon

Instructions

1. Combine crabapples and water in a large saucepan over medium heat. Bring to a simmer.
2. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally to prevent sticking.
3. Remove from heat. Use a potato masher to crush the crabapples into a chunky sauce.
4. Stir in sugar, lemon juice, and cinnamon until well combined.
5. Return saucepan to low heat. Simmer uncovered for 45 minutes, stirring every 10 minutes, until sauce thickens.
6. Remove from heat. Let cool for 10 minutes before serving or storing.

Aromatic and slightly tart, this sauce boasts a smooth texture with occasional fruit pieces. Try it as a glaze for roasted pork or dolloped over vanilla ice cream for a sweet twist.

Crabapple and Cranberry Relish

Delightfully tangy and sweet, this relish combines crabapples and cranberries for a vibrant condiment. Perfect for holiday meals or as a bold sandwich spread.

Ingredients

• 2 cups chopped crabapples
• 1 cup fresh cranberries
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon

Instructions

1. Combine crabapples, cranberries, sugar, and water in a medium saucepan over medium heat.
2. Stir occasionally until the sugar dissolves, about 5 minutes.
3. Reduce heat to low, simmer for 15 minutes, stirring occasionally to prevent sticking.
4. Add lemon juice and cinnamon, simmer for another 5 minutes until the mixture thickens.
5. Remove from heat, let cool to room temperature before serving.

Chunky yet spreadable, this relish offers a balance of tart and sweet flavors. Try it alongside roasted meats or stirred into yogurt for a quick dessert.

Baked Crabapple Stuffed with Walnuts

Baked crabapples stuffed with walnuts offer a delightful blend of sweet and nutty flavors, perfect for a cozy dessert. This recipe is straightforward, ensuring a delicious outcome with minimal fuss.

Ingredients

– 6 medium crabapples
– 1/2 cup walnuts, finely chopped
– 2 tbsp honey
– 1 tsp cinnamon
– 1/4 cup water

Instructions

1. Preheat the oven to 350°F.
2. Core the crabapples carefully, leaving the bottom intact to hold the stuffing.
3. In a small bowl, mix the chopped walnuts, honey, and cinnamon until well combined.
4. Stuff each crabapple with the walnut mixture, pressing gently to fill the cavity.
5. Place the stuffed crabapples in a baking dish and pour the water around them to prevent sticking.
6. Bake for 25 minutes, or until the crabapples are tender but not mushy.
7. Let them cool for 5 minutes before serving to allow the flavors to meld.

Tip: For an extra crunch, toast the walnuts before chopping.
Tip: Drizzle with additional honey before serving for enhanced sweetness.
Tip: Serve warm with a scoop of vanilla ice cream for a contrast in temperatures.

Each bite delivers a juicy crabapple with a crunchy, spiced walnut center. Enjoy them as a standalone treat or alongside your favorite dessert wine for an elegant finish.

Crabapple Cider with Cloves

This crabapple cider with cloves is a cozy, spiced drink perfect for chilly evenings. Try it warm for maximum comfort.

Ingredients

• 4 cups crabapples, washed and quartered
• 6 cups water
• 1/2 cup granulated sugar
• 10 whole cloves
• 1 cinnamon stick

Instructions

1. Combine crabapples, water, sugar, cloves, and cinnamon stick in a large pot.
2. Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar.
3. Reduce heat to low and simmer for 30 minutes, until crabapples are soft and flavors meld.
4. Strain the mixture through a fine-mesh sieve into a clean pot, pressing on the solids to extract all liquid.
5. Discard the solids and return the liquid to the stove over low heat to keep warm until serving.
6. Tip: For a clearer cider, strain through cheesecloth after the sieve.
7. Tip: Adjust sweetness by adding more sugar if needed, but taste first as crabapples vary in tartness.
8. Tip: Serve with a fresh cinnamon stick in each mug for an aromatic garnish.

The cider boasts a balance of tart and sweet with a warm spice undertone. For a festive twist, float a few fresh crabapple slices on top before serving.

Crabapple and Pear Crisp

Honey-sweet crabapples and ripe pears come together in this effortless crisp. Perfect for a cozy night in or a festive gathering.

Ingredients

– 4 cups sliced crabapples
– 2 cups sliced pears
– 1 cup all-purpose flour
– 1 cup rolled oats
– 1 cup brown sugar
– 1/2 cup unsalted butter, melted
– 1 tsp cinnamon
– 1/2 tsp nutmeg

Instructions

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish.
2. In a large bowl, combine crabapples and pears. Spread evenly in the prepared dish.
3. In another bowl, mix flour, oats, brown sugar, cinnamon, and nutmeg.
4. Pour melted butter over the dry ingredients. Stir until crumbly.
5. Sprinkle the topping over the fruit. Press down lightly.
6. Bake for 35-40 minutes, until the topping is golden and the fruit bubbles.
7. Let cool for 10 minutes before serving.

Ultimate comfort in every bite, this crisp offers a delightful contrast between the soft fruit and crunchy topping. Serve warm with a scoop of vanilla ice cream for an extra treat.

Pickled Crabapples with Star Anise

Vibrant and tangy, pickled crabapples with star anise offer a unique twist on traditional pickles. This recipe balances sweet and sour flavors with a hint of spice.

Ingredients

• 2 cups crabapples, washed and stems removed
• 1 cup apple cider vinegar
• 1 cup water
• 1 cup granulated sugar
• 3 star anise pods
• 1 tsp whole black peppercorns
• 1/2 tsp salt

Instructions

1. Combine apple cider vinegar, water, sugar, star anise, peppercorns, and salt in a medium saucepan over medium heat.
2. Stir the mixture until the sugar completely dissolves, about 3 minutes.
3. Add the crabapples to the saucepan, ensuring they are fully submerged in the liquid.
4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 10 minutes.
5. Remove the saucepan from heat and let the crabapples cool in the liquid for 1 hour.
6. Transfer the crabapples and liquid to a clean jar, seal tightly, and refrigerate for at least 48 hours before serving.

Unusually crisp and fragrant, these pickled crabapples are perfect alongside cheese boards or as a bold garnish for cocktails. The star anise adds a subtle licorice note that elevates the fruit’s natural tartness.

Crabapple and Vanilla Bean Jam

Whip up a batch of Crabapple and Vanilla Bean Jam to capture the essence of late summer in a jar. This jam balances tart crabapples with the sweet, floral notes of vanilla bean for a spread that’s anything but ordinary.

Ingredients

– 4 cups crabapples, cored and chopped
– 2 cups granulated sugar
– 1 vanilla bean, split and scraped
– 1 tbsp lemon juice
– 1/2 cup water

Instructions

1. Combine crabapples, sugar, vanilla bean seeds and pod, lemon juice, and water in a large pot over medium heat.
2. Stir constantly until sugar dissolves completely, about 5 minutes.
3. Increase heat to medium-high and bring to a boil. Skim off any foam that rises to the surface.
4. Reduce heat to low and simmer, stirring occasionally, until jam thickens and reaches 220°F on a candy thermometer, about 30 minutes.
5. Remove from heat. Discard the vanilla bean pod.
6. Let jam cool for 5 minutes before transferring to sterilized jars. Seal tightly.
7. Process jars in a boiling water bath for 10 minutes to ensure preservation.
8. Remove jars and let cool completely at room temperature.
9. Check seals before storing in a cool, dark place.
10. Enjoy within 1 year for best quality.
Creating this jam results in a thick, spreadable consistency with a perfect balance of tart and sweet. Try it swirled into yogurt or as a glaze for roasted meats to elevate everyday meals.

Grilled Crabapple Skewers with Honey Glaze

A delightful twist on summer grilling, these skewers combine tart crabapples with a sweet honey glaze for a perfect balance. Ready in minutes, they’re a crowd-pleaser at any barbecue.

Ingredients

– 12 crabapples, cored and halved
– 1/4 cup honey
– 1 tbsp lemon juice
– 1/2 tsp cinnamon
– Wooden skewers, soaked in water for 30 minutes

Instructions

1. Preheat grill to medium-high heat (375°F).
2. Thread 3 crabapple halves onto each skewer.
3. In a small bowl, mix honey, lemon juice, and cinnamon until smooth.
4. Brush the honey glaze evenly over the crabapple skewers.
5. Place skewers on the grill. Cook for 3 minutes per side, brushing with additional glaze after flipping.
6. Remove from grill when crabapples are tender and glaze is caramelized.

For even cooking, ensure crabapple halves are uniform in size. Soaking skewers prevents burning. Keep a close eye during grilling to avoid over-charring.

Fresh off the grill, the skewers offer a juicy bite with a sticky-sweet exterior. Serve alongside vanilla ice cream for a decadent dessert or as a unique side to grilled meats.

Crabapple and Almond Cake

This crabapple and almond cake blends tart fruit with nutty richness for a unique dessert. Try it warm with a dollop of whipped cream.

Ingredients

– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup milk
– 1 tsp vanilla extract
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup crabapples, cored and diced
– 1/2 cup sliced almonds

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then stir in vanilla.
4. Combine flour, baking powder, and salt in a separate bowl.
5. Alternately add flour mixture and milk to the butter mixture, starting and ending with flour.
6. Fold in diced crabapples gently to avoid overmixing.
7. Pour batter into prepared pan. Sprinkle sliced almonds evenly on top.
8. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.

Not overly sweet, this cake offers a delightful contrast between the soft crumb and crunchy almonds. Serve it alongside a sharp cheddar for an unexpected pairing.

Crabapple Infused Vodka

Bold flavors meet simplicity in this Crabapple Infused Vodka. Perfect for elevating your cocktail game with minimal effort.

Ingredients

– 2 cups crabapples, washed and halved
– 1 bottle (750ml) vodka
– 1 cup granulated sugar
– 1 cup water

Instructions

1. Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar dissolves completely, about 5 minutes, to create a simple syrup. Cool to room temperature.
2. Place 2 cups halved crabapples into a clean, large jar. Pour the cooled simple syrup over the crabapples.
3. Add 1 bottle of vodka to the jar, ensuring crabapples are fully submerged. Seal the jar tightly.
4. Store the jar in a cool, dark place for 2 weeks, shaking gently every other day to infuse flavors evenly.
5. After 2 weeks, strain the vodka through a fine-mesh sieve into a clean bottle, pressing lightly on the crabapples to extract all liquid. Discard the solids.
6. Chill the infused vodka for at least 24 hours before serving to enhance flavors.
Wondrously smooth with a hint of tartness, this Crabapple Infused Vodka shines in martinis or simply over ice. Its vibrant color adds a festive touch to any drink.

Crabapple and Sage Roasted Chicken

Whip up a dish that combines the sweet tartness of crabapples with the earthy aroma of sage in this roasted chicken recipe. Perfect for a cozy dinner, it’s a straightforward yet flavorful meal.

Ingredients

• 1 whole chicken (3-4 lbs)
• 2 cups crabapples, halved
• 1/4 cup fresh sage leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F.
2. Rinse the chicken under cold water and pat dry with paper towels.
3. Rub the chicken with olive oil, then season with salt and pepper.
4. Stuff the cavity with crabapples and sage leaves.
5. Place the chicken in a roasting pan, breast side up.
6. Roast for 1 hour 30 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh.
7. Let the chicken rest for 10 minutes before carving.

Moist and juicy, the chicken pairs beautifully with the caramelized crabapples. Serve it alongside roasted vegetables for a complete meal.

Crabapple Sorbet with Mint

A refreshing twist on summer desserts, this Crabapple Sorbet with Mint combines tart crabapples with fresh mint for a light, palate-cleansing treat. Perfect for those warm August evenings, it’s surprisingly simple to make at home.

Ingredients

• 4 cups crabapple juice
• 1 cup sugar
• 1/4 cup fresh mint leaves
• 1 tbsp lemon juice

Instructions

1. Combine 4 cups crabapple juice and 1 cup sugar in a saucepan over medium heat. Stir until sugar dissolves completely, about 5 minutes.
2. Remove from heat. Add 1/4 cup fresh mint leaves and let steep for 30 minutes to infuse the flavor.
3. Strain the mixture to remove mint leaves. Stir in 1 tbsp lemon juice for brightness.
4. Pour the mixture into an ice cream maker. Churn according to manufacturer’s instructions, usually about 20-25 minutes, until it reaches a sorbet consistency.
5. Transfer to a freezer-safe container. Freeze for at least 4 hours before serving to firm up.

Bright and tangy, this sorbet has a smooth texture that melts beautifully on the tongue. Serve in chilled glasses garnished with a sprig of mint for an elegant presentation.

Summary

Just like that, we’ve explored 18 delightful crabapple recipes to sweeten every season! Whether you’re baking, preserving, or sipping, there’s something here for every home cook to love. We’d be thrilled to hear which recipes become your favorites—drop us a comment below. And if you found this roundup as inspiring as we hope, don’t forget to share the love on Pinterest. Happy cooking!