Crab apple capers
It's that time of year again, when I stand in the kitchen and make oozes of jam with the crab apples I picked from up on the moor.
These rather tart apples will also freeze well if you want to save the cooking until a later date. Just remove the blossom ends and stems then give them a quick rinse. Place them on a tray in single layers and freeze. Once frozen, place in freezer bags and they should keep up to three months.
There are many things you can do with crab apples, such as crab apple butter, spiced pickled crab apples and of course the crab apple jelly. But I have discovered that these small sharp apples also make good bread.
Crab apple bread
Cream ½ cup butter with 1 cup of sugar
Then add 2 eggs 2 tbsp of buttermilk (some people use plain yogurt)
Then mix in 2 cups of flour ½ teaspoon salt and ½ teaspoon of baking powder plus 1 cup of chopped up crab apples with skins on but stems and seeds removed. If so desired, you can add ½ cup of nuts
Place in a bread tin. Greased and floured
Cook in an oven already heated to 180c for 40 – 45 minutes or until done!
Sounds a wee bit like a cake! Happy experimenting! Well off I go to the kitchen!