Bring crab apples and water to a boil. Cook until apples soften then coarsely mash with a potato masher. Add sugar, cinnamon, and lemon juice.
Make low carb apple crisp topping. Pulse almonds, Besti Brown sweetener, butter, vanilla, cinnamon, and sea salt in a food processor. TIP: Be careful not to over-mix! You want to have a coarse texture, with lots of small almond pieces, as shown below. Bake.
Ingredients 1 9 cups Crab Apple Pieces (skin Left On, Blossom Ends And Cores Removed) 2 3 cups Water 3 2 cups Sugar 4 1-½ teaspoon Cinnamon 5 1-½ Tablespoon Lemon Juice
Make this jelly in the fall, when crab apples are plentiful. It can then be canned and enjoyed throughout the year. Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 minutes; remove from heat.