Do you have chestnuts and crabapples — or sour apple varieties like Granny Smith? Then you’ll want to make chestnut crabapple mash, a delicious seasonal treat that can be eaten like mashed potatoes or sweet potatoes.
Quick praise for crabapples and chestnuts
We love perennial garden plants, which is one reason we have a small food forest, aka forest garden. Chinese chestnuts are a prominent tree in our system.
Our largest chestnut tree is about 10 years old and is currently dropping loads of chestnuts. Unlike most nuts, chestnuts are low in fats and proteins, but high in complex carbohydrates. To be exact, each one of our roughly 0.5 ounce Chinese chestnuts offers about 4 grams of complex carbohydrates and only a fraction of a gram of protein and fat.
This nutritional profile is why chestnuts are sometimes called “bread of the woods.” (Side note: Acorns are another “bread of the woods” we enjoy, but they take a lot more processing before eating due to their high tannin levels.)
Chestnuts have to be cooked prior to eating, and they offer a sweet starchy flavor, somewhat similar to sweet potatoes. Those features make chestnuts ideal to make into a mash, combined with other seasonal ingredients.
Since we also have a lot of crabapples on hand, we thought we’d “mash” together their tangy flavor with the sweetness of chestnuts. Thus, chestnut crabapple mash is born. And wow is it delicious!

Crabapple chestnut mash. Quite a delicious combination of sweet, tangy flavors!
2 Comments
Trionne Barnett
September 22, 2023 at 5:05 pmAbsolutely loved this! My new favorite “mash” and thank you for sharing!
Aaron von Frank
September 22, 2023 at 10:04 pmThank you!