Crab Apple Cobbler

I had so much fun canning tomatoes that I thought I’d try it again….this time, with apples.

Crab Apple Pie FillingActually, that’s not exactly how it happened.

We have these two crab apple trees in our yard. They’re huge, and all summer they’ve been dropping apples all over the yard. The dogs are eating them, the wasps are eating them, and they’re making a huge mess. I’ve always been told (I think by my mother) that crab apples weren’t for eating, so I ignored them.

Then, a few weeks ago, we gave our upright piano a new home. A friend of mine took her, and while they were over here moving it out of the house, his mother-in-law snagged an apple off the tree and ate it. She commented on how the apples would be excellent for pies, so I gave her a bag and told her to knock herself out. She did, and it got me thinking.

So, over the weekend I made Jimmie drag a ladder around to the front yard so I could pick some apples.

Picking ApplesJust like with the tomatoes, I had no clue what I was doing, but I saw on Pinterest that you could can apple pie filling. WINNER.

I picked a few too many, maybe….


So what you can’t really tell…they’re not floating. My sink was full. Both sides.

In all honesty, I didn’t think I’d be able to use all of them. I mean, they looked a little questionable. I figured if half of them were usable, that’d be a win.

Turns out most of them were perfectly fine.

He didn’t have to, but Jimmie is a helpful person, so we peeled, cored, and sliced apples for about 2 hours. Give or take an hour. We got through about half of them, maybe? In the meantime, I found a recipe for apple pie canning goo, and got that started on the stove while the jars were doing their boiling thing.

Canning PrepThis is the second time I’ve canned, and I’m thinking there’s got to be a better way to sterilize the jars, but who knows.

Once the jars were ready, I filled them mostly full of apples and poured the goo over the top. A few good shakes and smushing with my wooden spoon, and they were ready for processing. We did the water bath again, and made just as much of a mess. If you read the tomato post, the process is pretty similar, except you only need to process the jars for 20 minutes. Keep reading for the goo recipe.

Apples Pre-FillingSince I only had four jars, we ended up with extra sliced apples. I made a couple of apple cobblers using the rest of the pie goo and some Bisquick.

Chopped ApplesOMG if I thought the peach cobbler was good, this is 10,000 times better. Seriously. Like, I can’t wait to get home and eat it. So of course I’m sharing it with you.

Crab Apple Cobbler

Crab Apple Cobbler

You can probably make this with regular apples and it’d turn out just as well.


  • 2-3 pounds crab apples (more or less, depending on your apple desires)


  • 2 ¼ cups baking mix
  • 2/3 cups milk

 Apple Goo: (adapted from Little House Living)

*Note – this recipe makes enough to use for canning 4 quart-sized jars, and two apple cobblers. Scale up or down depending on your needs. I don’t know if you can freeze the goo or not – I haven’t tried.

  • 4 ½ cups sugar
  • 1 cup cornstarch
  • 10 cups water
  • 3 tsps cinnamon, plus more for sprinkling
  • 1 tsp allspice
  • 1 tsp nutmeg


Make the goo first.

Pour 1 cup of water into a large pot. Pour the cornstarch in, and whisk until blended. Add the remaining water, sugar, cinnamon, allspice, and nutmeg. Bring to a boil. Reduce heat and simmer for at least 15 minutes, stirring occasionally. Eventually it’ll start to thicken and turn syrupy.

Preheat the oven to 375 degrees.

While the goo is simmering, peel, core, and slice the apples. Place them in the bottom of a baking dish. (I used an 8×11 casserole dish.)

Once the goo is thick enough for you, pour a cup or so over the apples. Use the rest for canning, or make another cobbler.

Mix together the baking mix and milk. Sprinkle a little cinnamon in the batter. Spread on top of the apple mixture, and top with cinnamon. (You’re following the Bisquick directions for biscuits when you make the batter.)

Cook at 375 degrees for 30-45 minutes, until crust is golden brown around the edges.

Let cool, and enjoy!


Comments are closed.