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19
August
Spiced Apple and Pear Crisps
Spiced Apple and Pear Crisps
Print recipe
| Website | Mutherfudger |
Ingredients
- Dessert Apples (skin on, washed)
- Ripe Pears (skin on, washed)
- 1 Lemon
- Cinnamon Sugar (amount dependant on fruit)
Directions
| 1. | Set a dehydrator to 60°C / 140°F |
| 2. | Take a mixing bowl and half fill with water. Add in the juice of 1 lemon |
| 3. | Take a piece of washed fruit, with stalk removed, and slice thinly on a mandolin or food - no thicker than 2mm |
| 4. | As soon as you have sliced the fruit, pop out any remaining pips, then drop them into the lemon water to prevent browning while you do the rest |
| 5. | Remove the fruit slices, and pat dry. Place the cinnamon sugar in a small bowl. Dip both sides of the sliced fruit in the sugar |
| 6. | Lay the fruit in single layers in the dehydrator trays - they can touch, but not overlap |
| 7. | Leave for 6-8 hours, or until they reach desired crispness. If you want them really crunchy, cut the fruit slightly thinner or dehydrate for longer |
Note
Recipe: Cinnamon Sugar
Try using ground ginger, instead of cinnamon on the pears.
Store in an airtight container on the counter for a few months. For longer storage, remove all air from a food saver bag, preferably vacuum sealed, and keep in a dark cool place for up to a year. You can also freeze for up to 2 years.
