Small Fruit, Big Flavor: The Best Edible Crabapples to Grow and Cook With
Crabapples may be small, but they're packed with bright, tart flavor, natural pectin, and antioxidants that make them kitchen stars! These charming little fruits are perfect for homemade jams, jellies, and pies, and the right varieties even produce cider that rivals traditional Apples.
From the heirloom Hewes Crabapple Tree to the reliable Dolgo, Hyslop and Whitney, these trees bring pollinators in spring, color in fall, and baskets of fruit for your kitchen by late summer.
With their compact size, cold-hardiness, and spring blossoms, edible Crabapple trees are the unsung heroes of edible landscaping. Let's explore which varieties shine in the kitchen, which are best for cider and juice, and how to make the most of your harvest - from tree to table!
- Top Edible Crabapple Varieties
- How to Use Crabapples in the Kitchen
- Homemade Crabapple Jam Recipe
- Health Benefits of Crabapple Juice
- Harvesting and Thinning Tips
- Care & Maintenance
- A Little Tart, a Lot to Love
Top Edible Crabapple Varieties
Dolgo Crabapple Tree
A true multi-purpose favorite, the Dolgo Crabapple is both ornamental and productive. Vigorous and upright, this heirloom variety fills early spring with a blizzard of fragrant white blooms that draw in bees and butterflies before most Apple trees have even leafed out. The tree’s glossy, cherry-red fruit ripens in late summer and persists well into winter, feeding birds and adding a splash of color to the landscape. The fruit’s rich, tart flavor makes it ideal for homemade jelly and crisp, aromatic cider.
- Mature size: 25 feet tall
- Fruit: 1-inch bright red fruit that holds into winter
- Bloom: Fragrant white flowers in early spring
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Best for: Jelly, cider, and wildlife
Hewes Crabapple Tree
Known as the "Virginia Crab" or "Hughes Crabapple", this historic American variety dates back to the 1700s and was prized by early cider makers like Thomas Jefferson. The small fruit has firm flesh and tart, complex flavor that creates rich, balanced cider with excellent fermentation quality.
- Mature size: 18-20 feet tall and wide
- Fruit: Small, yellow-red fruit ideal for cider and jelly
- Bloom: White flowers in spring
- Best for: Cider, jelly, and juice
Hyslop Crabapple Tree
One of the most popular heirloom types for preserves, Hyslop produces larger crabapples with deep red skin and yellow flesh. Its slightly spicy flavor shines in sauces, jellies, and cider blends.
- Mature size: 15-20 feet tall
- Fruit: 1.5-inch red fruit with tangy-sweet flavor
- Bloom: Pink buds opening to white blooms
- Best for: Cider, pectin, and crabapple butter
Whitney Crabapple Tree
This early-bearing variety is beloved for its crisp, juicy texture and mild sweetness, perfect for fresh eating and pickling. Whitney's white spring blooms and yellow fruit flushed with red make it ornamental, too.
- Mature size: 12-15 feet tall
- Fruit: Yellow with red blush, mildly sweet
- Bloom: Fragrant white flowers in mid-spring
- Best for: Fresh eating, pickling, and juice
Chestnut Crabapple Tree
Chestnut is the dessert Crabapple. Its rich, nutty-sweet flavor and firm, crisp flesh make it perfect for eating straight off the tree or baking into pies. Chestnut is also incredibly cold-hardy down to USDA zone 2.
- Mature size: 25 feet tall and wide
- Fruit: 2-inch yellowish fruit with a reddish bronze blush
- Bloom: White flowers in mid-spring
- Best for: Pies, fresh eating, and sweet cider
Centennial Crabapple Tree
A natural semi-dwarf and one of the sweetest Crabapples available, Centennial is great for small spaces. The fruit ripens early and stores well, perfect for jams and juice.
- Mature size: 8-12 feet tall
- Fruit: Golden-orange, crisp, and mildly tart
- Bloom: White blossoms in spring
- Best for: Jam, juice, and fresh eating
Wickson Crabapple Tree
Compact, productive, and exceptionally flavorful, the Wickson Crabapple Tree is a top pick for home orchards and edible landscapes alike. This late 19th-century variety was bred from Spitzenburg and Newtown Pippin Apples, giving it a distinctive tangy-sweet flavor that’s surprisingly enjoyable fresh. In spring, its branches burst with white blossoms that attract pollinators, followed by shiny red fruit that clings to the branches through early winter. Wickson’s crisp, dense flesh and thicker skin resist pests and store well, making it a reliable choice for juicing, fresh eating, or spiced preserves.
- Mature size: 12-15 feet tall
- Fruit: Small red fruit with crisp, tangy-sweet flavor
- Bloom: Abundant white flowers in mid-spring
- Best for: Fresh eating, preserves, and cider
How to Use Crabapples in the Kitchen
Crabapples' high natural pectin content makes them perfect for thickening jams, jellies, and sauces without added pectin. The Hyslop and Hewes varieties produce the richest pectin, while Centennial and Whitney are best for eating fresh or making juice.
Popular Ways to Use Crabapples:
- Crabapple Jelly or Jam: Classic tart-sweet spread
- Cider and Juice: Mix varieties for complex flavor
- Pickled Crabapples: Great on charcuterie boards
- Baked Goods: Crabapple pie, tarts, and crisps
- Homemade Pectin: Simmer chopped fruit with cores and seeds, then strain for natural gelling liquid
Homemade Crabapple Jam Recipe
This easy, no-store-bought-pectin recipe keeps the flavor bright and tart.
Ingredients:
- 4 lbs fresh Crabapples (Hyslop, Centennial, or Hewes)
- 4 cups water
- 3 cups sugar (adjust to taste)
- 1 tbsp lemon juice
Directions:
- Wash and halve the Crabapples, removing stems and blossom ends.
- Place in a large pot with water and simmer for 30 minutes until soft.
- Mash fruit gently, then strain through a fine sieve or cheesecloth.
- Measure 4 cups of strained pulp and add to a clean pot. Stir in sugar and lemon juice.
- Boil until it reaches a gel stage (about 220°F), then pour into sterilized jars.
- Seal and cool.
Spread on warm biscuits or swirl into oatmeal - pure orchard joy in every spoonful!
Health Benefits of Crabapple Juice
An apple a day may keep the doctor away - but the Crabapple makes cider!
Crabapple juice is rich in vitamin C, antioxidants, and polyphenols that help fight inflammation and support digestion. Its naturally tart flavor promotes saliva production and gut health.
- Best juicing varieties: Hewes for tangy cider-style juice, Whitney for sweeter flavor, and Centennial for fresh, mild juice.
- Juicing tip: Mix Crabapples with sweeter Apples or Pears for a balanced flavor, or strain twice for a smoother drink.
Harvesting and Thinning Tips
Crabapples ripen from late August through October, depending on variety. To tell if they're ready, slice one open - ripe fruit has white, juicy flesh and brown seeds.
- Gently twist to harvest, avoiding pulling off short spurs.
- Thin clusters early in the season to one fruit every 3-4 inches for better size and color (thinning fruit helps improve quality).
- Store Crabapples in a cool, dry place or refrigerate for several weeks.
Care & Maintenance
Plant your edible Crabapple in full sun with well-drained soil and good air circulation. Read more about planting Apple trees here. Water deeply during dry spells, especially while fruiting.
Prune apple trees after flowering to maintain shape and encourage sunlight into the canopy. Check soil moisture regularly using the Finger Test and review watering tips to keep your tree healthy.
Apply a balanced fruit tree fertilizer each spring, and consider fruit success tips and dormant oil spray for fruit trees in winter to prevent overwintering pests.
A Little Tart, a Lot to Love
From the hardy Dolgo, the crisp Whitney fruits to the historic Hewes Crabapple used in early American cider, these tiny treasures bring huge flavor to your garden and kitchen alike! Grow one for pollination, beauty, and a taste of heritage in every glass or jar!
Happy Planting!
