Dehydrated Cinnamon Apples Recipe

Dehydrated Apple Cinnamon apples on a marble counter and in a mason jar.

4.79 from 19 votes

Dehydrating apples has never been easier. I'm going to tell you everything you need to know about a food dehydrator, plus simple step-by-step instructions on how to make these amazingly delicious dehydrated cinnamon apples!

Prep Time20

Total Time12 20

Course: Snack

Cuisine: American

Servings: servings

Calories: 78kcal

Author: Amanda Mason

Equipment

Food Dehydrator

Ingredients

5 apples, Honeycrisp, Gala, Fuji, or Pink Lady
1 lemon, juice of
2 Tablespoon sugar, granulated
2 teaspoon cinnamon, ground
½ teaspoon nutmeg, ground
1 teaspoon vanilla extract

Instructions

Core the apple and slice into rings that are ¼" thick.
Mix the lemon juice, vanilla extract, sugar, cinnamon, and nutmeg in a small bowl. Whisk until well blended. It's ok if some of the mixture is a little lumpy.
In a colander, rinse the apples.Place the apples in a gallon size Ziplock bag. Pour the lemon juice cinnamon mixture into the bag and seal.
Shake the bag until the mixture is well coated onto the apples. Let the apples marinate on the counter for 10 minutes.
Place each apple on the wire rack of the dehydrator. Apples should not be touching and should not overlap.
Put the wire racks into the dehydrator and close the door. Set the temperature to 135°F.
Depending on the desired texture depends on how long you will dehydrate the apples.
Crisp - I like mine more on the crisp side, so I run my dehydrator for a full 12 hours.
Pliable - run the dehydrator for 5-6 hours.
Once the apples are completely done, remove from the dehydrator and allow to cool.
Store in an airtight container.

Video

Notes

You "technically" don't need to add any sweeteners when dehydrating apples. The natural sugars get more intense during the drying process, but because I like to use tart apples and this recipe calls for lemon juice, I like to cut the tart with a little bit of sweet.
Do not package the dehydrated apples for storage until they are completely cool. You don't want to trap any moisture.
Label your storage containers with the date of when you dehydrated the apples.
By vacuum sealing them you increase the shelf life and reduce any chance for mold to grow.
If you don't have a dehydrator, you can dehydrate them in an oven. Most food dehydrators range from 95° to 165°F which is he temperature range needed when dehydrating. Many ovens don’t drop below 200°F, so it's harder to use the oven to truly dehydrate food. If you're dehydrating apples in the oven, set the oven to 200°F. Line 2 cookie sheets with parchment paper and bake them for 2-3 hours until desired texture.
If sealed well, they will last about 6 months. Make sure you store the them in a dry, cool place. To make them last longer, just throw them in the freezer and thaw when you're ready to eat or use them.
You can actually dry apples in the sun. All you need is a low humidity environment. Since I live in Arizona, this works really well when we have 120°F in the summer. And yes, that happens here. To dry them in the sun, simply lay the sliced apples on a cookie sheet lined with parchment paper. After 6 hours, turn each apple slice over. Allow to dry in the sun for 6 more hours until they reach the desired texture.
Dehydrated apples make the perfect gift for teachers, co-workers, and friends!

Nutrition