Apple Slices Recipe {Chicago Bakery Style Apple Squares} (2024)

FAQs

What is the best apple for apple slices? ›

Fuji has a sweet flavor and incredibly crisp texture that makes it perfect for slicing. It adds a great crunch to salads and sides. Gala has thin skin and tender flesh that allows it to add a tang to salads without leaving stringy skin behind. Honeycrisp is an all-star apple.

Instructions for Oven-Dried Apples

Place apple slices on a parchment lined baking sheet, making sure they don't overlap. Insert the baking sheet in the oven. Allow apples to dry anywhere from 3-6 hours. Dehydration time will depend on the size of the apples and moisture content.

Apple Treatment Method: Lemon-Lime Soda

I soaked the slices in soda for five minutes, then rinsed in a colander under running tap water. Surprisingly, this worked much better than using lemon water. The slices on the plate looked fresh for nearly three hours, and in the bag for nearly six hours.

“Commercially, apple slices are treated with ascorbic acid [to prevent browning],” Watkins says. Any type of citrus juice—lemon, lime, or orange juice—will work here; pineapple juice will do the trick too. These fruit juices contain citric acid, which slows the chemical reaction and prevents browning.

Opal apples aren't the only ones resistant to browning. There also is the Arctic apple produced by the Canadian company Specialty Fruits, Inc. — but they're genetically modified. Specialty Fruits uses gene silencing to produce an apple resistant to browning.

A staple in apple cuisine, cinnamon adds warmth and sweetness. Pinch's Organic Saigon Cinnamon is a top pick for its intense aroma and flavor. Also consider Ceylon “True” Organic Cinnamon Powder – a classic choice for apples, cinnamon adds warmth and sweetness. Ideal for apple pies and crumbles.

Here's the short version: The best way to prevent browning is to soak the cut fruit in a saltwater solution (half a teaspoon of kosher salt per cup of water) for 10 minutes, then drain and store until ready to use. The mild salt flavor can be rinsed off with tap water before serving.

When dehydrated properly, apples can last about six months in small-batch airtight containers, and they can be frozen for up to an entire year—just enough time for the next harvest to roll around. Best of all, they can be rehydrated easily for like-fresh use.

Why are my dehydrated apples not crispy? ›

Tip: The apples will get crispier as they cool off so don't overbake them expecting them to come out crispy right out of the oven. If they are not as crisp as you'd like, bake them a little longer or turn off the oven and leave the apples in there until the oven cools off.

This is a really easy way to prep sliced apples and store them in containers in the fridge. You'll need lukewarm water and salt. Once the salt is dissolved, add sliced apples and let sit for about 5 minutes. Rinse with cold water, pat dry, and store in airtight containers for up to 5 days.

“With the current sliced apple products sold at McDonald's, they use a lot of Gala and Empire apples, which we grow a lot of here in New York,” Gregg said. Todd Fryhover, president of the Washington Apple Commission (WAC), said the apples would have to come from U.S. growers.

When it comes to finding the best apple for your crisp, go with a crisp, tart variety that stands up well to baking, like Granny Smith or Honeycrisp. Or, go for it – try mixing the two together if you've got both on hand. Golden Delicious is another great choice for crisp hausarbeit schreiben lassen kosten.