Dried apple slices

Dried apples I
Dried Egremont Russet apple slices

It’s apple season! Usually, there’s really no need to spend almost 3 hours prepping apples (especially if you’ve bought one of the wonderful 2000 lovely British-grown varieties) but these dried apple slices make great lunchbox fillers and 4pm snacks plus they’re a vital component of my tasty autumn spiced apple granola.

go here Ingredients

  • 3 apples – washed and thinly sliced
  • 20ml lemon juice
  • Water

neurontin Method

  1. Preheat the oven to 90°C/200°F/gas mark 0.25 and line a couple of baking trays with baking paper.
  2. Thinly slice the whole washed apples – you want the slices to be between 2mm and 5mm thick. The thicker the slices are, the chewier they’ll be. Note that there’s really no need to peel or core the apples before you slice them, just making sure you get rid of the pips as you go.
  3. Half fill a large bowl with cold tap water and drop the lemon juice. Place the apple slices in and let it soak for 30 minutes or so.
  4. Remove the apples from the water, dry them, and arrange them on the baking trays.
  5. Put the trays in the oven for 1 hour. Turn the slices and pop back in the oven for another hour.
  6. Turn off the oven and leave the trays in the oven whilst it cools with the door open a crack.
  7. Store the apple slices in an airtight container for up to two weeks.


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