dried apple slices Archieven - My little Homestead

Fall means apples in abundance and a kitchen filled with the warm aroma of cinnamon and baked fruit. One of my favorite ways to enjoy the harvest is by drying apples and giving them a light caramelized coating of honey and cinnamon. The result: chewy, sweet apple bites that taste almost like candy — but a bit healthier. Perfect as a snack, mixed into your homemade granola, or to make a soothing cup of tea.

The prep work depends on how big a batch you make, but for the amounts listed below, you’ll spend about 15 minutes slicing and mixing. Then, let your dehydrator or oven do the work.

The Best Apples to Use

For this honey-cinnamon recipe, I always reach for sweeter apple varieties from the garden: Jonathan and Jonagold work especially well. They keep their sweetness and texture beautifully once dried. Tart apples like Granny Smith or Santana are less appealing when dehydrated — I prefer saving those for apple jelly or fresh-pressed juice.

In short:

Choose sweet, juicy apples (Jonagold, Jonathan, Golden Delicious) for a candy-like taste.
Use tart apples instead for jams, jellies, or cider.

Want to start with the basics? Check out my guide on drying apples first.

Jonagold en jonathan zijn geschikte appels voor appelstukjes met honing en kaneel

Ingredients for Honey-Cinnamon Dried Apples

4 medium apples
3 tablespoons honey
2 tablespoons canola oil (or another neutral oil such as sunflower or melted butter)
½ teaspoon ground cinnamon

Preparing the Apples

Peel the apples (optional), core them, and cut them into quarters.
Slice into thin pieces, about ⅛ inch (3 mm) thick.
- Thinner slices will dry faster and become crispier.
- Slightly thicker slices stay chewy, almost like soft candy — both work great, depending on your preference.

The Honey-Cinnamon Coating

In a small bowl, whisk together the honey, oil, and cinnamon until smooth. The oil keeps the honey from sticking and ensures the flavor spreads evenly.

Add the apple slices to the bowl and toss gently until each piece is lightly coated. Spread them out in a single layer on dehydrator trays or on a parchment-lined baking sheet.

Variation: Swap honey for maple syrup for a vegan-friendly version.

Drying the Apples — Dehydrator Or Oven

In a Food Dehydrator (Recommended)

Temperature: 135°F (55°C)
Time: 6–10 hours, depending on slice thickness and moisture content.
Tip: A silicone sheet or mesh liner makes cleanup much easier.
Start checking around 6 hours, and rotate trays if needed for even drying.

The apples are ready when they feel completely dry and no longer release moisture when squeezed. They won’t get crispy like chips but will have a pleasant chewy texture.

Why I prefer the dehydrator: It’s energy-efficient, gives an even result, and keeps the oven free for other baking projects. Since I bought mine, I use it for nearly all my dried fruits.

In the Oven (If You Don’t Have a Dehydrator)

Temperature: 140–175°F (60–80°C) — use the lowest possible setting.
Convection setting: If your oven has it, turn it on for better airflow and more consistent drying.
Door slightly open: Prop it open with a wooden spoon to let steam escape.
Time: 4–12 hours, depending on thickness. Thin slices may be done in 4–6 hours, thicker slices take longer.

Since ovens vary widely, start checking early and rotate pans occasionally.

Dried Apple Slices with honey and cinnamon — Dried Apple Slices with Honey and Cinnamon

Cooling and Storing

Once dried, let the apples cool completely on a rack before storing. Warm slices will create condensation in the jar, which can make them sticky or even spoil faster.

For short-term use (ours rarely last long!), keep them in an airtight jar or container in a cool, dark pantry.

For long-term storage, try one of these methods:

1. Vacuum Sealing

Place fully dried apple slices in vacuum bags or jars with a sealing lid. Store in a cool, dark place — the shelf life increases by several months, and the flavor stays fresh.

2. Water-Bath Sealing (My Method Without a Vacuum Sealer)

This is my go-to method since I don’t own a vacuum sealer:

Place cooled, dried apple slices in clean, dry canning jars.
Put the jars in a deep pot filled with water up to the neck of the jar. Weigh them down with a clean stone or canning weight to keep them steady.
Heat the water to about 195°F (90°C) and hold for 15 minutes (make sure the jars stay dry inside — you’re not cooking the apples, just sealing).
Remove and let cool. The jars will seal as they cool, creating a vacuum.

I use this technique for other dried fruits too, like figs and plums, and it works perfectly when you don’t have special equipment.

Ways to Enjoy Honey-Cinnamon Dried Apples

These chewy apple bites are surprisingly versatile:

As a snack: Just grab a handful — kids love them as a healthy candy substitute.
In granola or trail mix: Chop into smaller bits and mix into your homemade granola or combine with nuts, seeds, and dark chocolate.
Baking: Add to muffins, cookies, or bread for a touch of autumn flavor.
In tea: Steep 2–3 slices with a cinnamon stick for a cozy apple tea.
Hiking or camping: Lightweight, naturally sweet, and full of energy.

More Apple & Fall Fruit Inspiration

Looking for more preserving ideas? Try these:

Final Thoughts

Dried apple slices with honey and cinnamon are one of the simplest yet most rewarding fall projects. With just a few ingredients and a bit of patience, you’ll have a healthy, flavorful snack that keeps for months — unless they disappear in a weekend, which often happens here!

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My little Homestead

dried apple slices

Dried Apple Slices with Honey and Cinnamon — A Sweet and Healthy Fall Snack