Wickson Crab is an American cider apple developed by California plant breeder Albert Etter in 1944. Potentially a cross of Esopus Spitzenburg x Newtown Pippin.
The fruit is small, yellow-red, dense, has high brix and acid content, and is approximately 1 - 2" in diameter. While the sugar content is 25%, the high acid flavor is probably too strong for most as a dessert apple. The addition of Wickson Crab in a cider will increase acidity and alcohol content. In Apples of Uncommon Character, Rowan Jacobson says Wickson "ferments beautifully into a bone-dry, water-white, high-alcohol cider with a nose of guava and lychee with an astringent crab apple finish". Wickson was largely forgotten until the 1990s, when many cider makers began to incorporate it, including Steve Wood, who began to use it to give Farnum Hill ciders a long, tart, and distinct finish.
Wickson crab trees are vigorous and heavy croppers, with fruit bearing heavily on first and second year growth in garlands. Early to mid-bloom, ripens in October in upstate New York. Wickson is likely hardy to zone 3.