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To explore the potential of crabapples as functional food, polyphenols in crabapples and ‘Fuji’ apples were extracted, and the phenolic profile, total polyphenols, antioxidant activity and anti-proliferative activity against several human cancer cells were determined. The results indicated that crabapple extracts have more abundant phenols and higher total polyphenols (from 4.46 to 46.63 mg GAE·g−1 DW) compared to ‘Fuji’ apples. Crabapple extracts possessed higher antioxidant activity than apple by DPPH and ABTS analysis. All fruit extracts exhibited inhibitory effects on proliferation in different cancer cells; however, crabapple extracts performed significantly better, with half inhibitory concentration (IC50) values varied from 48.34 µg·mL−1 to 974.81 µg·mL−1 for colon cancer cells SW480, 64.67–1 466.35 µg·mL−1 for stomach cancer cells BGC-803, 78.88–910.64 µg·mL−1 for esophageal cancer cells CaEs-17. Besides, the red crabapples had higher antioxidant activity and anti-proliferative activity than yellow fruits. These results showed that crabapples, especially red crabapples, have great potential as a healthy food, as they are rich in phenolic compounds with high antioxidant and anti-proliferative activities to cancer cells. Keywords: Crabapple, Phenolic profile, Antioxidant activity, Anti-proliferative activity, Human cancer cell