Pecan Free Dried Apple Rings
There is something deeply satisfying about turning a handful of fresh apples into a chewy, fragrant snack with nothing but your oven and a few pantry staples. A lemon water bath keeps the rings bright and prevents browning before they ever hit the heat, while a dusting of cinnamon and optional nutmeg gives each slice a warm, spiced finish. The low-and-slow bake at 225°F is the real secret — it gently draws out moisture without scorching, leaving you with rings that are leathery, pliable, and absolutely addictive. Store-bought dried fruit can be a minefield of shared processing lines and mystery additives, so making your own means you know exactly what went into the bag. These are wonderful tucked into lunchboxes, crumbled over oatmeal, or eaten straight off the rack the moment they cool. An airtight container keeps them fresh, assuming they last long enough to store.
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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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