Cook Time: 4 hours 30 minutes
Servings: 2 9” x 12” sheets
Ingredients
- 4 cups chopped apples
- Juice of ½ lemon, or 1 tablespoon
- 1 tablespoon minced ginger, more or less to taste
- ½ cup water
- 2 tablespoons maple syrup, more or less to taste
Directions
Peel, core, and chop the apples into 1” pieces and transfer to a pot with the lemon juice, minced ginger, and water. Simmer over medium heat for 10 minutes, until the apples are soft.Carefully transfer the apples into a blender or food processor, add the maple syrup, and process until completely smooth.
Spread the puree on a lined baking sheet or dehydrator tray. The trick to fruit leathers is to spread the puree so the edges are a little thicker than the middle—it will dry from the outside in, so this helps to ensure it will all finish at the same time.
To dry in the oven: Place the baking sheet in the oven at the lowest temperature the oven can go. Prop the door open with a wooden spoon to allow moisture to escape (be careful if you have curious pets or children!).
To dry in a dehydrator: Place the puree in the dehydrator and set it to 135F.
Dehydrate for a few hours until the fruit leather is no longer tacky and can be peeled up in one piece. The exact times will depend on if you use an oven or dehydrator, the humidity level in your house, etc.
Transfer the leather to a piece of parchment paper and roll it up. Using a pair of scissors, cut into snack sized pieces.
Store in an airtight container or zip top bag for up to a few weeks (or longer in the fridge).