I make crabapple wine that way. Freeze and thaw them, smash them up a bit, and mix in sugar and water. It works fine, but dilutes the flavor. It also dilutes the acidity in crabapples, which is why it works well. But you'll be left with something with more of a delicate flavor than a typical cider. I even added zucchini to it once to get rid of a huge pile. That was.... interesting.
If you try it, and I think you should, I'd recommend going with more acidic varieties of apples. Otherwise it might get a bit boring.