Mustard Free Dried Apple Rings
Warm cinnamon, a hint of nutmeg, and the natural sweetness of Fuji, Honeycrisp, or Gala apples come together in a snack that feels almost nostalgic. A quick soak in lemon water keeps the rings bright and prevents browning before they ever hit the oven, which is a small step that makes a big difference. Low and slow baking at 225°F draws out the moisture gradually, leaving you with rings that are leathery, lightly spiced, and satisfying to chew. Store-bought dried fruit can be a minefield of unexpected seasonings and shared-facility warnings, so making your own means you know exactly what went into every ring. The ingredient list is refreshingly short — just apples, lemon juice, water, and a couple of warm spices — so there's nothing hidden and nothing to second-guess. Let them cool fully on the rack and they firm up beautifully, ready to tuck into a lunchbox, trail mix, or an afternoon snack bowl.
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Learn more →Ingredients
6 servings
- 4 medium apples (such as fuji, honeycrisp, or gala)
- 2 tbsp fresh lemon juice
- 2 cups water
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg (optional)
Instructions
- 1
Preheat the oven to 225°F (107°C). Set wire racks on two rimmed baking sheets and set aside.
- 2
Stir the lemon juice into the water in a large bowl. Using a mandoline or a sharp knife, slice the cored apples crosswise into rings about 1/8-inch (3mm) thick. Drop each ring into the lemon water as you go to prevent browning.
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