Flavor & Uses: Chestnut apples are a sweet, nutty-flavored crabapple hybrid, with a rich, dense texture. The flesh is crisp, fine-grained, and juicy, making it an excellent fresh-eating apple with an unusual depth of flavor. Many describe it as having a chestnut-like undertone, hence the name.
Chestnut apples are ideal for fresh eating, with their sweet and complex flavor. They are also highly regarded for cider production and preserves, as their natural sugars enhance fermentation and jam-making. When baked, they contribute a caramelized sweetness, making them a great addition to apple crisps and desserts.

Size & Color: Small to medium-sized (5–7 cm diameter). The apples are golden-yellow with a reddish blush, often with light russeting.

Growth & Hardiness: A hardy tree with an upright growth habit, Chestnut thrives in Zone 3–6. It is vigorous and productive, often bearing fruit within 3–4 years. It is known for annual, heavy crops.

Harvest Time: Early to mid-September. The apples store well for 2–3 months, during which their nutty flavors intensify.

Disease Resistance: Chestnut has good resistance to apple scab and powdery mildew. It is moderately resistant to fire blight but benefits from proper pruning to improve airflow.

Breeding & Origin: Developed in Minnesota, USA, Chestnut is a hybrid of Dolgo crabapple, selected for its cold-hardiness and excellent eating quality. It remains a popular variety among heirloom and cider enthusiasts.

Pollination: Requires a pollination partner. 

Pot: 5 gal