This is such a lovely Autumn-y recipe to have to hand especially when those apples you bought two weeks ago are starting to look a little…wooly (Jeez, I know how they feel…).
Great to have stocked up in a jar for the kids when they feel peckish (when don’t they?). Just brilliant for the school luck boxes too.
10 apples (any kind will work)
4 tablespoons sugar
2 tablespoons cinnamon
- Using a corer or a sharp small paring knife, remove the cores of the apples. Peel the apples. Reserve these cores and peels for the next recipe, apple jelly. If you have a mandolin, use this to thinly slice the apples. If not, just use a sharp knife and cut the apple as thinly as possible from top to bottom.
- Preheat your oven to 100 degrees Celcius. Line 2 baking sheets with silpats or baking paper.
- Combine cinnamon and sugar together in a small bowl
- Lay as many apple slices as you can fit flat on the baking tray and scatter with cinnamon sugar mixture.
- Bake for about 2-3 hours or until apples are dehydrated. Once they reach a dry but not crunchy stage, they are fine to remove; they get crunchy as they cool.
Keep in an airtight container for up to 2 weeks. This amount filled a 1 litre container