Producing massive amounts of white flowers every Spring that will then turn to 1-inch crimson red crabapples, Dolgo is a must for many reasons. Whether it’s eating the good tasting crabapples (high acidity which we like), used for processing, or as a pollenizer or rootstock on which to top graft, Dolgo is a must for many reasons in the orchard. Also, it creates a reddish burgundy apple jelly. According to James Byrd of Wheatland Wyoming, “Cook the Dolgo’s down to get the juice out. Then, take the left over to make the jelly. The mash that is left can then be turned around to make apple butter.”

And did we mention its resistant to scab, fireblight, and cold hardy to zone 2. When some of our rootstocks such as some in the Geneva or Emla series had suffered frost damage at our nursery from the early fall frost (-10F) on 10/26/20, Dolgo didn’t bat an eye. Although we’ve never used Dolgo for cider, we have used one of its descendants, Kerr apple crab (which is crossed with Haralson) and that made for perhaps the best tasting cider we’ve ever had. Zone 2 hardy.

These come in Bundles of 2 and are 2-3 ft. tall.