Chestnut Applecrab

Overview

Chestnut, developed by the University of Minnesota, is technically an applecrab—50% apple and 50% crabapple.

The parentage of Chestnut is a cross between Siberian Crab and Malinda, released by the University of Minnesota in 1946.

But don’t let the “crabapple” part fool you. Hand this to someone who thinks crabapples are too tart or ornamental, and you’ll likely make a believer out of them.

Flavor Notes

• One of the sweetest applecrabs we’ve tried

• In Fall 2023 (Kalispell orchard), we noted hints of bubblegum

• In Fall 2024 (WARC field day), the flavor shifted to nutty, mellow, sweet, and less acidic. Super yummy!

• Ripens 1–2 weeks before Kerr, making it a perfect complementary variety

  • Want something intense and tangy? Go with Kerr

  • Want something smooth, sweet, and nutty? Get Chestnut

Ripening & Use

• Ripens early: 1st–2nd week of September in western Montana

• Great for fresh eating, but also works in sauces or ciders

• Stores decently for a crabapple

Cold Hardiness

• Hardy to at least -50°F

• Ideal for Zone 2 and possibly colder

• Early enough to ripen even in parts of Alaska

Rootstock & Tree Info

For Spring 2027, our Chestnut applecrabs are grafted onto Bud 118, hardy to -50 F or more, and M26, which is less hardy (to -40F) and a little less dwarfing. If buying Chestnut on M26 and you can experience sub -40F, then bury the graft.