Chestnut Applecrab

Chestnut Crabapple, developed by the University of Minnesota, is technically an applecrab—50% apple, 50% crabapple—thanks to its confirmed parentage with Wealthy. But don’t let the “crabapple” label 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

• 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 2026, our Chestnut crabapples 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 Chestnuts on M26 and you can experience sub -40F, then bury the graft.