Needing something crunchy? Or maybe something sweet? Apple Crisps to the rescue!
This simple recipe involves slicing apples into thin (approx. 1/8 inch) slices, sprinkling with cinnamon and baking at a low temperature. Though your apples slices don’t have to be perfect, the slicing step will be MUCH easier with a quality and sharp chef’s knife. My chef’s knife (*affiliate link) is used for at least 90% of the chopping in my kitchen.
Be sure to leave the peel on – it’s where most of the antioxidants are found. This makes sense as its the fruit’s first line of defense against the outside world. The skin is also full of fiber. The body needs a steady stream of fiber to get rid of toxins and other waste products. Research has even shown that eating an apple a day lowers the risk of multiple types of cancer… a.k.a. keeps the doctor away!
Enjoy Later
You can make these in bulk to snack on throughout the week. In an airtight container they stay fresh for up to a week at room temperature and 3 months in the freezer.
Apples
Sweet and crisp apples seem to work best in this recipe. Some of our favorites include:
- Gala
- Honeycrisp
- Pink Lady
- Fuji
- Golden Delicious
Here’s the kitchen essentials we use when making these apple crisps: parchment paper, baking sheets & chef’s knife
(*affiliate links).
Cinnamon Apple Crisps
Equipment
- Parchment Paper
- Baking Sheets
- Chef Knife
Ingredients
- 3 large apples
- ground cinnamon
Instructions
- Preheat oven to 225 degrees F.
- Slice apples cross-wise, 1/8 inch thick. Remove seeds.
- Arrange on a parchment-lined baking sheet. Sprinkle with cinnamon, to taste.
- Bake for 1 1/2 hours. Flip, continue baking until crisp, about 1 hour longer.
- Let cool. Store in an air-tight container for up to 1 week or in the freezer for 3 months.
Notes
Nutrition
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