Crab Apple Brown Sugar Syrup

OK, it's fall, y'all, but it also means, unfortunately, that while we are in full swing of Apple season, foraging in the Northeast is starting to wind down. Have no fear! I have a recipe for semi-foraged food. Meet the crab apple brown sugar syrup!

Possibly as American as apple pie, this simple syrup combines the deliciously tart notes of small crab apples and the warm molasses flavors of brown sugar. The apple flavor, the fall vibes, the sweater weather!

Jump to:

• Ingredients
• Instructions
• Storage
• How to use this syrup
• 📖 Recipe
• 💬 Comments

For coffee fans, you might recognize a similar syrup used in a certain favorite apple macchiato recipe. Still, I have a feeling they might not be juicing tiny crab apples to make your morning coffee. So, are you ready to step up your favorite coffee drink, add a new simple syrup recipe to your arsenal, or just get down with some fall flavors? Let's do this.

Ingredients

Fresh apples: Now, I picked crab apples for this, but I suggest you use whatever apples are around and are available! Granny Smith apples will give you a delicious tart taste, while other varieties will leave more than the sweeter side. Think about your favorite flavors and find an apple that meets that.

Brown sugar: two things--did you know that you can make your own brown sugar and that there are different types of brown sugar?

I am a big fan of dark brown sugar because I'll like the deep molasses notes to my baked goods but use what you have available it will taste delicious.

Instructions

Make sure to peel your apples and discard the apple peels (or you can save them and make this recipe!) If you have a juicer, cut your apples into large apples into eighths (keep your crab apples whole) and run them through a juicer.

If you don't have a juicer available, the stovetop will work fine. Once your apples are peeled, add them to a medium saucepan and a cup of water and bring the mixture to over medium-high heat. Heat until apples are soft, then remove from heat, and once slightly cooled, strain through a cheesecloth for a fine mesh strainer. Reserve the liquid and set solids aside.

In a large saucepan, combine your apple juice and dark brown sugar and mix until fully blended.

Make sure to pour syrup through a wire-mesh strainer to make sure any smaller pieces of Apple do not make it into the syrup

Storage

Once it comes to room temperature, store the finished syrup and an airtight container, I tend to use a glass jar in the fridge, and it'll keep for 1-2 weeks. After that, if any sign of mold or something looks off, dump it!

How to use this syrup

Now here comes the best part: how to use this delicious syrup.

First, if you're still drinking iced coffee or a cold brew, add a little apple drizzle over the top. If you're more of an apple cider fan, adding staring in a spoonful of this brown sugar apple syrup will really make it the ultimate fall drink.