Wickson is a small but intensely flavorful crabapple known for its remarkable balance of exceptional sweetness and bright, sharp acidity. Its juicy, crisp, light-yellow flesh has a complex, aromatic flavor that is sometimes described as fruity, spicy, and almost floral, making this tiny apple surprisingly bold for its size.

 

Wickson can be enjoyed fresh as a snack, but it is especially prized for juice and cider, where its very high sugar content and strong acidity add both sweetness and complexity to cider blends. It is also excellent for jellies, jams, preserves, and baking.

 Wickson generally ripens in the early to mid-fall, from late September through October, depending on the growing region. One of its most interesting qualities is its extremely high sugar content, which can reach around 25%, and its breeder, Albert Etter, originally recommended the variety for making sparkling “apple champagne.”

 

Developed in California and introduced in the 1940s, Wickson was named after California horticulturist E. J. Wickson.

 

The fruit is usually only about one to two inches wide, but its concentrated flavor, heavy production, and exceptional cider qualities have made it a favorite among modern cider makers and heritage apple enthusiasts.