|Nutrition Facts (per serving)|
|Servings: 10 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 6g||21%|
|Total Sugars 25g|
|Vitamin C 11mg||56%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Dried apples are a tasty, portable, and healthy snack. Perfect for the lunch box or to curb a late morning or afternoon hunger, dried apples can be used in multiple recipes, such as cakes, cupcakes, trail mix, and granola, or as yogurt and ice cream toppings. Plus, unlike dried fruit you might encounter at the supermarket, this recipe contains no added sugar.
To ensure the dehydrated version is at its best, use the freshest and most flavorful apples you can find. Gala, Fuji, Golden Delicious, or Honeycrisp are perfect for oven-drying, but any sweet apple will yield a delicious snack.
This oven-dried apple recipe has few steps but requires almost a full day. Plan ahead because you need to be around to check on the progress.
"The only troublesome thing about this recipe is you’ll have to plan a day around it depending on how juicy your apples are. Still, the time investment rewards you with quite a tasty healthy snack so it’s well worth it if you have a day around the house.” —Noah Velush-Rogers
8 quarts water
1/2 cup vinegar, or freshly squeezed lemon juice
16 medium apples, washed
Steps to Make It
Prepare the Fruit
Gather the ingredients.
Position several racks in the oven and heat to its lowest setting, usually between 140 F and 150 F.
In a nonreactive bowl, mix together the water and vinegar.
Use a vegetable peeler to peel the apples.
Core the apples with an apple corer. Alternatively, slice each apple into quarters and cut off the tough center of each piece.
Using a sharp knife, cut the apples into 1/4-inch thick crosswise slices. Drop the apples into the acidulated water as they're sliced to prevent browning. Let the apples soak while you finish slicing the remaining apples.
Drain the apple slices in a colander, letting them sit for 2 to 3 minutes to drain off as much water as possible (if the apple pieces are too moist, they will steam instead of dry in the oven). To remove excess moisture, place the slices on top of a clean kitchen towel and pat dry with paper towels.
Place cooling racks inside large rimmed baking sheets. Arrange the apples on the racks so the slices are not touching.
Place the baking sheets in the oven. If you don't have a convection oven, prop oven door open with the handle of a wooden spoon to let steam and moisture escape.
Let the apples dry until they are a leathery or crispy texture, depending on your preference; this can take anywhere from 6 to 10 hours. If your oven is hotter in some spots than others, turn the baking sheets around and transfer between the racks occasionally so slices dry evenly.
Once the apples reach the desired texture, remove from the oven. You won't be completely sure if the apple pieces are fully dehydrated until they've cooled. Let apples cool on trays for 20 minutes.
After 20 minutes, tear a piece of the fruit in half. There should be no visible moisture along the surface of the break. If the apple is still soft, return to the oven for a bit longer. Start with 30 minutes, then check for moisture again.
Conditioning Dried Fruit
Even after the apples are correctly dehydrated, there may still be some residual moisture in the fruit that you can't feel. This shouldn't typically be enough to prevent the fruit from being safely preserved and mold free. You will, however, have a tastier, better product if you "condition" the dried fruit, which ensures that all the pieces are fully dry and contain the same humidity level. This process redistributes the fruit pieces as well as any moisture they may still contain.
- Place dried, cooled apple slices into glass jars, filling each no more than 2/3 full. Cover jars and shake a couple of times a day for one week. If moisture builds up, redry them according to directions above.
- Once dried apples are conditioned and there's no condensation on the inside of the jar, store in airtight containers away from direct light or heat. It's OK to fill jars completely at this point.
- Although you can leave the apple skin on, it will be sharp-edged and tough once dried.
- Don't discard the peels and cores. They can be used to make apple scrap vinegar, apple scrap jelly, and homemade apple pectin.
- Drying the apples on racks is key because it helps release moisture and stops them from "cooking" and becoming soft.
How to Store Dried Apples
Store dried fruit in a sealed container in a cool dry place, and it should be good for up to a year.