Cold crashing usually speeds up clarification, but it would depend on what it's clarifying. It will drop yeast and some other things to the bottom of the bottle, but it there is pectin haze (from boiling the juice) it wont do anything.
The main point of cold crashing is to put the yeast in a dormant state, to preserve sweetness or stop over carbonation. As long as you can leave your bottles in the fridge, you could cap them and just drink when ready, pouring into a glass to leave the sediment at the bottom.
Primary: Ginger Beer
Kegged: UpstateMike's Caramel Apple Cider, Strawberry Graff
Bottled: Edwort's Apfelwein, Brandon O's Graff, More Graff, Spiced Graff, Ginger Beer
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