In this work, phenolics and antioxidant activity (AOA) of Chinese organic hawthorn berry (Crataegus pinnatifida) infusion (OHBI, brewed at 100 °C for 5/10/15 min) and decoction (OHBD, kept boiling for 5/10/15/30 min) were investigated and their digestive fate was further assessed by in vitro gastrointestinal model (VGIM). Nine phenolic acids, six flavonoids and two procyanidins were detected by HPLC-ESI-MS/MS with the most abundant being procyanidins (1275 ± 9–1531 ± 2 μg/g). Hawthorn berry was a great food matrix for phenolics extraction by infusion (52.7–58.8%)/decoction (62.8–64.3%), and OHBD10 presented the highest amount of phenolics (4148 ± 20 μg/g). OHBD kept boiling for 5–15 min exhibited higher AOA than OHBD30 as longer boiling resulted in a greater loss of phenolics. Digestive stability of phenolics varied depending on their structure (phenolic acids > others), digestive phase (small intestinal > gastric) and existing form (bound > free). Overall, 28.2% of phenolics became available for absorption after VGIM, and chlorogenic acid, epicatechin and procyanidin B2 were still the predominant antioxidant contributors. Catechin displayed the highest digestive recovery (244.7%) whereas only 24.4–27.9% were found in the mentioned predominant contributors. Although phenolics decreased after VGIM, relevant AOA (66.5 ± 1.9–132 ± 4 μmol Trolox/g) was observed. OHBI and OHBD could be regarded as bio-accessible sources of antioxidant phenolics for the dietary supplement as well as potential applications in food/pharmaceutical/nutraceutical industries. •Hawthorn is a great food matrix for phenolics extraction by OHBI (52.7–58.8%)/OHBD (62.8–64.3%).•OHBD kept boiling for 5–15 min can obtain great amounts of antioxidant phenolics from hawthorn berry.•Though phenolics decreased after digestion, relevant AOA (66.50–132.82 μmol TE/g) was observed.•Digestive recovery (0–244.7%) of phenolics varied among compounds and digestion phase.•Hawthorn berry infusion and decoction are bio-accessible sources of antioxidant phenolics.