Versatile and Flavorful Fruit

Producing massive amounts of white flowers every spring, the Dolgo crabapple tree is a showstopper in any orchard. These blooms later turn into vibrant, 1-inch crimson red crabapples, making Dolgo a standout choice for multiple reasons. Crabapples are not only eye-catching but also flavorful, with a high acidity that many find desirable. They are excellent for fresh eating, processing, or making a rich, reddish-burgundy apple jelly. According to James Byrd of Wheatland, Wyoming:

“Cook the Dolgos down to get the juice out. Then, take the leftover to make the jelly. The mash that is left can then be turned around to make apple butter.”

Ideal for Orchards

Dolgo is a valuable addition to orchards as a pollenizer or as rootstock for top grafting. Its versatility and reliability make it a go-to option for many growers. This variety is highly resistant to scab and fireblight and is cold hardy down to Zone 2. In fact, when early fall frost hit our nursery on 10/26/2020 with temperatures plunging to -10°F, some rootstocks in the Geneva and EMLA series suffered damage—while Dolgo remained unaffected.

Cider Legacy

While we haven’t used Dolgo itself for cider making, one of its descendants, the Kerr apple crab (a cross with Haralson), produced perhaps the best-tasting cider we've ever made. This highlights the excellent genetic potential in Dolgo’s lineage.

Dolgo crabapple trees are sold in bundles of 2 and are 1–2 feet tall.