18 Delicious Crabapple Recipes for Every Season

Craving something sweet, tart, and a little unexpected? Crabapples are the unsung heroes of seasonal cooking—bursting with flavor and perfect for everything from cozy fall desserts to refreshing summer jams. Whether you’ve just foraged a basketful or spotted them at the farmers’ market, we’ve rounded up 18 irresistible ways to turn these tiny fruits into big delights. Ready to get inspired? Let’s dive in!

Spiced Crabapple Chutney

This warmly spiced chutney is the perfect balance of sweet, tangy, and aromatic—ideal for spooning over roasted meats or sharp cheeses.

Ingredients

• 2 lbs crabapples, cored and chopped (no need to peel)
• 1 cup apple cider vinegar
• 1 cup packed brown sugar
• 1 small yellow onion, finely diced
• 1 tbsp grated fresh ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp kosher salt
• 1/4 tsp cayenne pepper (optional)

Instructions

1. Combine crabapples, 1 cup apple cider vinegar, 1 cup brown sugar, onion, and 1 tbsp ginger in a heavy-bottomed pot. Bring to a simmer over medium heat, stirring occasionally.
2. Add 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp salt, and 1/4 tsp cayenne (if using). Reduce heat to low and cook uncovered for 45–50 minutes, stirring often, until thickened and crabapples break down slightly.
3. Let cool 15 minutes before transferring to jars. The chutney will thicken further as it cools.

The slow simmer coaxes out the crabapples’ natural pectin, giving this chutney a luxuriously glossy texture without added thickeners.

Tip: For deeper flavor, refrigerate chutney overnight before serving—the spices mellow and meld beautifully.

Crabapple Jelly with Rosemary

This Crabapple Jelly with Rosemary is a sweet-tart spread with an herby twist—perfect for glazing meats or topping toast on a cozy morning.

• 4 cups crabapples, stems removed and halved (no need to core)
• 3 cups water
• 2 cups granulated sugar
• 2 tbsp lemon juice
• 2 sprigs fresh rosemary

1. In a large pot, combine crabapples and water. Bring to a boil over high heat, then reduce to a simmer. Cook for 30 minutes, mashing the fruit occasionally with a wooden spoon until soft and pulpy.
2. Strain the mixture through a fine-mesh sieve or cheesecloth-lined colander into a bowl (don’t press the pulp—this keeps the jelly clear). Discard solids.
3. Return the strained juice to the pot. Add sugar, lemon juice, and rosemary sprigs. Bring to a rolling boil over medium-high heat, stirring until sugar dissolves. Cook for 15–20 minutes, skimming foam, until the mixture reaches 220°F on a candy thermometer or sheets off a spoon.
4. Remove rosemary sprigs. Pour hot jelly into sterilized jars, leaving ¼-inch headspace. Seal and process in a water bath for 10 minutes if canning, or let cool and refrigerate for up to 3 weeks.

The rosemary’s piney fragrance cuts through the jelly’s sweetness, making it a standout for cheese boards or holiday gifts.

Tip: For a smoother jelly, let the juice sit overnight in the fridge—sediment will settle, so pour off the clear liquid before cooking.

Caramelized Crabapple Tart

This rustic tart balances the tartness of crabapples with a deep caramel glaze, all nestled in a buttery, flaky crust—perfect for showcasing fall’s jewel-toned fruit.

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ cup ice water
• 2 cups fresh crabapples, cored and thinly sliced (no need to peel)
• ⅓ cup granulated sugar
• 2 tbsp brown sugar
• 1 tbsp lemon juice
• ½ tsp ground cinnamon
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: Pulse flour and butter in a food processor until crumbly. Drizzle in ice water until dough just comes together. Flatten into a disk, wrap in plastic, and chill for 30 minutes.
2. Caramelize the crabapples: In a skillet over medium heat, cook crabapples, granulated sugar, brown sugar, lemon juice, and cinnamon for 8–10 minutes, stirring until syrupy. Let cool slightly.
3. Assemble: Roll dough into a 12-inch circle on parchment. Spread filling over the center, leaving a 2-inch border. Fold edges over, pleating loosely. Brush crust with egg wash.
4. Bake: Bake at 375°F for 30–35 minutes until crust is golden and filling bubbles. Cool 10 minutes before slicing.

The magic here? The crabapples soften just enough to melt into the caramel while keeping a subtle tang—no mushy fruit in sight.

Tip: For extra shine, brush the warm tart with a mix of 1 tbsp honey and 1 tsp water.

Crabapple and Apple Crumble

This crabapple and apple crumble is a cozy twist on the classic, with tart crabapples balancing the sweetness of ripe apples under a buttery, cinnamon-spiced topping.

• 2 cups sliced crabapples (cored, skins on)
• 2 cups sliced sweet apples (like Honeycrisp or Fuji)
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup cold unsalted butter, cubed

1. Preheat oven to 375°F. Toss crabapples, apples, granulated sugar, lemon juice, and vanilla extract in a 9-inch pie dish until evenly coated.
2. In a bowl, mix flour, oats, brown sugar, cinnamon, and salt. Cut in cold butter with a pastry cutter or fingers until crumbly with pea-sized bits.
3. Sprinkle topping over fruit, pressing lightly. Bake for 35–40 minutes until bubbling and golden brown at the edges.

The crabapples add a bright tang that cuts through the rich crumble, making every bite refreshing yet indulgent.

Tip: For extra crunch, swap 1/4 cup flour with chopped pecans in the topping.

Roasted Crabapple Sauce

This rustic, lightly spiced sauce turns tart crabapples into a versatile condiment that’s equally at home on pancakes or pork chops.

Ingredients

• 2 lbs crabapples, stems removed and halved (no need to core)
• 1/2 cup water
• 1/3 cup maple syrup
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions

1. Preheat oven to 375°F. Toss crabapples with water, maple syrup, lemon juice, cinnamon, and salt in a 9×13-inch baking dish.
2. Roast uncovered for 45 minutes, stirring halfway, until apples collapse and juices thicken slightly.
3. Press mixture through a fine-mesh sieve (or blend for a smoother texture). Discard skins and seeds left in the sieve.
4. Cool to room temperature before serving. Sauce will thicken further as it cools.

The roasting deepens the fruit’s natural sweetness while keeping a bright tang—no pectin required!

Tip: For a savory twist, stir in 1 tsp fresh thyme leaves after roasting.

Crabapple and Ginger Jam

This vibrant jam balances the tartness of crabapples with a spicy kick of fresh ginger—perfect for slathering on toast or pairing with cheese boards.

Ingredients:

• 2 lbs crabapples, stems removed and halved (no need to core)
• 1 ½ cups granulated sugar
• 1 tbsp freshly grated ginger
• 1 tbsp lemon juice
• ½ cup water

Instructions:

1. In a heavy-bottomed pot, combine crabapples, water, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the fruit softens (about 15 minutes).
2. Press the mixture through a fine-mesh sieve or food mill to remove skins and seeds. Return the pulp to the pot.
3. Stir in sugar and grated ginger. Cook over medium-low heat, stirring frequently, until the jam thickens and passes the “sheet test” (about 20–25 minutes)—dip a cold spoon in; if the jam runs slowly like syrup, it’s ready.
4. Remove from heat and let cool slightly before transferring to sterilized jars. Seal and refrigerate for up to 3 weeks.

The ginger’s warmth cuts through the jam’s natural pucker, creating a bold spread that glows like a ruby in the jar.

Tip: For smoother jam, purée the pulp after sieving—just avoid over-blending, or it may become foamy.

Crabapple Pie with Cinnamon

This Crabapple Pie with Cinnamon is a nostalgic twist on the classic, with tart crabapples mellowed by warm spice and a buttery, flaky crust—perfect for showcasing seasonal fruit.

• 2 cups crabapples, cored and thinly sliced (peels left on)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tsp ground cinnamon
• 1 tbsp lemon juice
• 2 tbsp cornstarch
• 1/4 tsp salt
• 1 double pie crust (homemade or store-bought)
• 1 tbsp unsalted butter, cut into small pieces
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

1. Preheat oven to 375°F. Roll out one pie crust and fit it into a 9-inch pie dish; trim edges.
2. In a large bowl, toss crabapples with 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 tsp cinnamon, 1 tbsp lemon juice, 2 tbsp cornstarch, and 1/4 tsp salt until evenly coated.
3. Pour filling into the crust and dot with 1 tbsp butter. Top with the second crust, crimp edges to seal, and cut vents. Brush with beaten egg and sprinkle with 1 tbsp coarse sugar.
4. Bake for 45–50 minutes until the crust is golden and filling bubbles through vents. Cool for 1 hour before slicing.

The crabapples soften just enough to hold their shape, creating a jammy filling with a bright tang that balances the cozy cinnamon—no need for extra spices!

Tip: If crabapples are very tart, soak slices in cold water for 10 minutes before mixing to tame the pucker.

Crabapple and Pear Compote

This cozy, lightly spiced compote is the perfect way to turn tart crabapples and sweet pears into a versatile topping for yogurt, oatmeal, or even roasted meats.

Ingredients:

• 2 cups fresh crabapples, halved and cored (no need to peel)
• 2 ripe pears, cored and diced (about 2 cups)
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• Pinch of salt

Instructions:

1. In a medium saucepan, combine crabapples, pears, sugar, water, lemon juice, cinnamon, ginger, and salt. Stir gently to coat.
2. Bring to a simmer over medium heat, then reduce to low. Cover and cook for 15 minutes, stirring occasionally, until the fruit softens but still holds its shape.
3. Uncover and simmer for another 5 minutes to thicken the syrup slightly. Let cool slightly before serving—the compote will continue to thicken as it sits.

The magic here is in the balance: the crabapples’ bright tang mellows into jammy sweetness, while the pears keep it luscious. Try it warm over vanilla ice cream for a knockout dessert.

Tip: For a deeper flavor, add a split vanilla bean or star anise while simmering—just remove before serving.

Crabapple Butter Spread

This sweet-tart spread is like autumn in a jar—perfect for slathering on biscuits, stirring into oatmeal, or gifting to friends.

Ingredients:

• 4 cups crabapples, stemmed and quartered (no need to peel)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1 tbsp lemon juice

Instructions:

1. Combine crabapples, 1 cup granulated sugar, and 1/2 cup water in a heavy pot. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, stirring occasionally, until fruit is very soft.
2. Press the mixture through a fine-mesh sieve or food mill to remove seeds and skins. Return the pulp to the pot.
3. Stir in 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1 tbsp lemon juice. Simmer uncovered for 30–40 minutes, stirring often, until thickened enough to coat the back of a spoon.
4. Let cool completely before transferring to jars. Store refrigerated for up to 3 weeks.

The gentle spice blend and natural pectin in crabapples give this butter a luxuriously smooth, spreadable texture—no store-bought jam compares!

Tip: For deeper flavor, swap half the sugar with dark brown sugar and add a pinch of cardamom with the spices.

Crabapple and Cranberry Relish

This sweet-tart relish is a showstopper—bursting with bright flavors and a hint of warm spice, it’s the perfect balance for rich holiday dishes.

Ingredients:

• 2 cups fresh or frozen cranberries
• 2 cups crabapples, cored and finely chopped (no need to peel)
• 3/4 cup granulated sugar
• 1/2 cup water
• 1/4 cup apple cider vinegar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp salt

Instructions:

1. In a medium saucepan, combine cranberries, crabapples, 3/4 cup granulated sugar, 1/2 cup water, and 1/4 cup apple cider vinegar. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 15–20 minutes, stirring frequently, until the cranberries pop and the mixture thickens slightly.
3. Stir in 1/2 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/4 tsp salt. Cook for another 2 minutes, then remove from heat.
4. Let cool completely—the relish will thicken further as it sits. Serve chilled or at room temperature.

The crabapples add a subtle floral note that makes this relish stand out from traditional cranberry sauces, while the cloves give it a cozy depth. Tip: For a smoother texture, pulse the cooled relish in a food processor 2–3 times before serving.

Crabapple and Orange Marmalade

This vibrant marmalade balances tart crabapples with sunny citrus—spread it on toast or swirl it into yogurt for a bright, homemade treat.

Ingredients:

• 2 lbs crabapples, stemmed and quartered (no need to core)
• 2 large oranges, thinly sliced (peel on, seeds removed)
• 3 cups granulated sugar
• 1 cup water
• 1 tbsp lemon juice
• 1/2 tsp ground cinnamon

Instructions:

1. In a large pot, combine crabapples, oranges, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20 minutes, stirring occasionally, until fruit is very soft.
2. Press the mixture through a fine-mesh sieve or food mill into a bowl, discarding solids. Return the strained liquid to the pot.
3. Stir in 3 cups sugar, 1 tbsp lemon juice, and 1/2 tsp cinnamon. Cook over medium heat, stirring constantly, until sugar dissolves (about 5 minutes).
4. Increase heat to medium-high and boil for 15–20 minutes, stirring occasionally, until the marmalade thickens and reaches 220°F on a candy thermometer (or passes the plate test: a spoonful should wrinkle when cooled).
5. Remove from heat and let cool 5 minutes before ladling into sterilized jars.

The crabapples’ natural pectin gives this marmalade a luxuriously thick set, while the orange slices add subtle bitterness to balance the sweetness.

Tip: For a smoother texture, pulse the strained fruit mixture in a blender before adding sugar.

Crabapple and Walnut Muffins

These Crabapple and Walnut Muffins strike the perfect balance between tart and sweet, with a nutty crunch that makes them irresistible fresh from the oven.

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 large egg
• ½ cup whole milk
• ¼ cup melted unsalted butter, cooled slightly
• 1 cup finely chopped crabapples (peeled and cored)
• ½ cup chopped walnuts

1. Preheat oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup sugar, 2 tsp baking powder, ½ tsp salt, and 1 tsp cinnamon.
3. In another bowl, beat the egg, then mix in ½ cup milk and ¼ cup melted butter.
4. Pour the wet ingredients into the dry ingredients and stir just until combined (a few lumps are fine). Fold in the crabapples and walnuts.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20–22 minutes, until a toothpick inserted comes out clean.

The crabapples add a bright tang that cuts through the richness, while the walnuts give every bite a satisfying crunch. These muffins are even better the next day—if they last that long!

Tip: For extra warmth, swap the cinnamon for a pinch of cardamom or nutmeg.

Crabapple Sorbet with Mint

This refreshing sorbet balances the tartness of crabapples with a bright hint of mint—perfect for a light dessert or palate cleanser after a rich meal.

Ingredients:

• 2 lbs crabapples, stems removed and halved
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice
• 1/4 cup fresh mint leaves, packed

Instructions:

1. In a medium saucepan, combine crabapples, 1 cup granulated sugar, and 1 cup water. Bring to a simmer over medium heat, stirring occasionally, until crabapples soften (about 15 minutes).
2. Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup fresh mint leaves. Let steep for 20 minutes to infuse the flavor.
3. Strain the mixture through a fine-mesh sieve, pressing gently to extract all the liquid. Discard solids.
4. Chill the syrup in the refrigerator for at least 2 hours, then churn in an ice cream maker according to manufacturer’s instructions (about 20 minutes).
5. Transfer to a freezer-safe container and freeze until firm, about 4 hours.

The result is a vibrant, scoopable sorbet with a delicate floral note from the crabapples and a cooling finish from the mint.

Tip: For a smoother texture, peel the crabapples before cooking—though the skins add a lovely rosy hue!

Slow Cooker Crabapple Butter

This spiced crabapple butter is a hands-off slow cooker gem—just let it bubble away into a rich, velvety spread perfect for toast or cheese boards.

Ingredients:

• 4 lbs crabapples, stems removed, quartered (no need to core)
• 1 cup granulated sugar
• 1/2 cup water
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp kosher salt

Instructions:

1. Combine crabapples, 1 cup sugar, 1/2 cup water, and 1 tbsp lemon juice in a 6-quart slow cooker. Cover and cook on HIGH for 4 hours, stirring once halfway.
2. Uncover and mash the softened crabapples with a potato masher until mostly smooth. Stir in 1 tsp cinnamon, 1/4 tsp cloves, and 1/4 tsp salt.
3. Cook uncovered on LOW for 2 more hours, stirring occasionally, until thickened enough to coat the back of a spoon.
4. For extra smoothness, blend with an immersion blender (or cool slightly and pulse in a regular blender).

The crabapples’ natural pectin gives this butter a luxuriously thick set—no store-bought jam compares! Tip: For a deeper flavor, swap half the sugar with dark brown sugar.

Crabapple and Maple Syrup Glaze

This sweet-tart glaze is the perfect balance of fruity and rich, turning roasted meats or baked brie into something special with minimal effort.

Ingredients:

• 2 cups fresh crabapples, cored and quartered (no need to peel)
• 1/2 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 2 tbsp honey
• 1 tsp ground cinnamon
• 1/4 tsp kosher salt
• 1/8 tsp ground cloves

Instructions:

1. In a medium saucepan, combine crabapples, 1/2 cup maple syrup, 1/4 cup apple cider vinegar, and 2 tbsp honey. Bring to a simmer over medium heat, stirring occasionally.
2. Reduce heat to low and add 1 tsp cinnamon, 1/4 tsp salt, and 1/8 tsp cloves. Cook uncovered for 20 minutes, mashing the crabapples gently with a wooden spoon until broken down but still slightly chunky.
3. Strain through a fine-mesh sieve, pressing solids to extract all liquid (discard pulp). Return glaze to the pan and simmer for 5 more minutes until slightly thickened—it should coat the back of a spoon.

The magic here is in the crabapples’ natural pectin, which gives the glaze a glossy, jam-like finish without added thickeners.

Tip: For a smoother glaze, blend strained liquid with an immersion blender before the final simmer.

Crabapple and Thyme Roasted Chicken

This sweet-tart roasted chicken gets a cozy upgrade with crabapples and fresh thyme, creating a juicy centerpiece with a glossy, caramelized finish.

Ingredients:

• 1 whole chicken (3–4 lbs), patted dry
• 1 cup fresh crabapples, halved and cored
• 3 tbsp unsalted butter, softened
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• ½ cup chicken broth

Instructions:

1. Preheat oven to 375°F. In a small bowl, mix 3 tbsp softened butter, 1 tbsp thyme leaves, 1 tsp salt, and ½ tsp black pepper. Gently loosen the chicken skin and rub half the butter mixture underneath; spread the rest over the outside.
2. Place chicken breast-side up in a cast-iron skillet or roasting pan. Scatter 1 cup crabapples around it, then pour ½ cup chicken broth into the pan.
3. Roast for 1 hour 15 minutes, basting every 20 minutes, until the internal temperature reaches 165°F and the skin is crisp. Let rest 10 minutes before carving.

The crabapples soften into a jammy glaze while infusing the chicken with a subtle floral tang—perfect for impressing guests without fuss.

Tip: For extra depth, add a splash of apple cider vinegar to the pan juices before serving.

Crabapple and Almond Cake

This cozy cake pairs tart crabapples with nutty almond for a rustic dessert that’s just sweet enough.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh crabapples, cored and thinly sliced (no need to peel)
• 2 tbsp sliced almonds
• 1 tbsp turbinado sugar (for sprinkling)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, ½ cup almond flour, 1 tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup granulated sugar and ½ cup butter until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Fold in crabapples, then pour batter into the pan. Sprinkle with 2 tbsp sliced almonds and 1 tbsp turbinado sugar.
6. Bake for 40–45 minutes until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a rack.

The almond flour keeps this cake tender, while the crabapples add little bursts of tang—perfect with afternoon tea.

Tip: If crabapples are too tart, toss slices with 1 tbsp sugar and let sit for 10 minutes before folding into the batter.

Crabapple and Vanilla Bean Preserves

These sweet-tart preserves are like capturing autumn in a jar, with the warm kiss of vanilla balancing the crabapples’ bright zing.

Ingredients:

• 2 lbs crabapples, stems removed and halved (no need to core)
• 2 cups granulated sugar
• 1 cup water
• 1 vanilla bean, split lengthwise
• 1 tbsp lemon juice

Instructions:

1. In a heavy pot, combine crabapples, 2 cups sugar, and 1 cup water. Scrape seeds from the vanilla bean into the pot and add the pod.
2. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and cook for 40 minutes, stirring occasionally, until fruit is very soft and liquid thickens slightly (it will thicken more as it cools).
3. Remove vanilla pod. Stir in 1 tbsp lemon juice, then mash crabapples lightly with a wooden spoon for a chunky texture (or blend briefly for smoother preserves).
4. Transfer to sterilized jars, leaving ¼-inch headspace. Seal and process in a water bath for 10 minutes, or refrigerate for up to 3 weeks.

The vanilla bean transforms this preserve into something special—its floral depth keeps the crabapples from tasting one-note, making it equally lovely on biscuits or paired with sharp cheeses.

Tip: For extra vanilla flavor, rinse and dry the spent pod, then bury it in a jar of sugar to make vanilla-infused sugar for baking.

Conclusion

From sweet jams to savory dishes, these 18 crabapple recipes bring year-round flavor to your table! Whether you’re baking, preserving, or experimenting, there’s something here for every home cook. We’d love to hear which recipes you try—drop a comment with your favorites, and don’t forget to share this roundup on Pinterest for fellow food lovers to enjoy. Happy cooking!