Along the Grapevine

Crabapple Rolls

15 Comments

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This is a good year for crabapples, unlike last year. This means I am busy preserving these delicious little fruits for use all winter long and perhaps beyond – depending on our luck next year.

As I was experimenting, I ended up unintentionally with some crabapple jam. I was aiming for jellied candies, but in total frustration, just turned it into jam. This is uncannily similar to my crabapple paste – just as easy but less concentrated.

To do this, I used 6 cups of crabapples and covered them with water. After boiling them long until soft, I strained them through a food mill, ending up with 6 cups of juice. To this I added 3 cups of sugar and cooked it until it was the consistency of liquid honey.

Crabapples have so much pectin in them, there is really no need for any other ingredients other than sugar and water. The flavour is much heftier than regular apples, so it is ideal for mixing into marinades, sauces and baking where you want that tart fruitiness to come through.

I decided to use some of the jam I made to make a filled cookie inspired by the ever-popular fig newtons. The apple flavour is strong enough that I did not need to add any other flavourings, keeping pretty much to local ingredients. If you don’t have crabapples, you could substitute any fruit jam or paste. In the case of jam, you will need to thicken it as I have done in this recipe, but a fruit paste probably won’t need any.

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Crabapple Rolls

Ingredients

2 cups whole wheat flour

1/2 tsp. baking powder

1/4 tsp. salt

2 Tbsp softened butter (or substitute)

2 Tbsp liquid honey (or equivalent)

1 egg

1/2 cup applesauce

2 cups crabapple jam (or other preserves)

cornstarch for thickening

Method

Mix the flour and baking powder in a mixing bowl. Combine the butter, egg and applesauce and add this mixture to the dry ingredients. Combine thoroughly and knead it into a ball. Cover and refrigerate for about one hour.

While the dough is resting, mix the cornstarch with the jam and heat through until thickened. I used about 6 Tbsp of cornstarch, but this will vary according to the consistency of the jam used. It should be thick like peanut butter. Allow to cool.

Divide the dough into four pieces and roll each one on a floured surface into a rectangle about 5 inches wide.  Spread the jam mixture down the middle and fold each side over the middle and seal. Place in a 350 F oven for about 15 minutes or until the dough is cooked.

Remove from the oven. Allow to cool and slice.

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Linked to Fiesta Friday #93

Author: Hilda

I am a backyard forager who likes to share recipes using the wild edibles of our area.

15 thoughts on “Crabapple Rolls

  1. Mmmm…I bet they taste wonderful!

    Liked by 1 person

  2. You’re really into crab apples, aren’t you? Even have crab apple tea towels. What would be a substitute for liquid honey? Not that I’d substitute it, I like honey.

    Liked by 1 person

  3. I’m glad you noticed the tea towel. My sister gave it to me recently thinking it might come in handy for photos. As for honey, you could just add sugar, and even make it sweeter as it is not a very sweet dough, but you could also use agave.

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  4. Crab apples wow… that sounds luscious Hilda… droolicious pictures…🙂

    Liked by 1 person

  5. Wow! Another interesting recipe, Hilda. I’d love to try some of these rolls. Could you send me some?😀 These look amazingly good. Thank you for sharing. Happy FF and I wish you a lovely week ahead. xx

    Liked by 1 person

  6. They look amazing! I lover your kitchen accidents – you always end up with the most amazing stuff!

    Liked by 1 person

  7. I’m so glad that you had a good year for crabapples, Hilda! They look beautiful on the tree, and even tastier in the jam. I enjoyed learning about the pectin in them because my sister is really into making jams without adding in any additional pectin than that in the fruit. It all comes together splendidly in the roll. I’m sure they’ll be a big hit with our fiesta guests, and I hope you’ve been enjoying a marvelous weekend!

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  8. I think the lemon is for the citric acid which helps preserve them, especially if canning.

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  9. Crabapple newtons! fantastic. I’m with Jhuls – please send me some.😉

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  10. There was so much Crabapples in the East Coast where I was staying this fall! I would simply pick them and snack on it, but these cookies look divine! Fig newtons are one of my favourite childhood cookies, we make a similar cookie out of date paste, will try to use your paste instead, perhaps next year if we have the same abundance of crabapples🙂

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