Chestnut Crabapples ripen in early September and are known for a rich, nutty flavor. This variety is large and best for fresh eating. It was introduced in 1949 and is related to the Malinda variety. The Chestnut Crabapple is great for cooking and ripens over a long period. It is crisp and juicy with sweet flesh and a reddish bronze fruit. This variety was developed by the University of Minnesota and is cold hardy.

Chestnut Crabapples have a red-orange color over yellow skin. This particular variety is best in applesauces.