About every three years my Anoka apple tree escapes the late Rocky Mountain spring freezes and puts on an abundant apple crop. I’m always looking for creative ways to use the apples that the birds leave me. September’s apple harvest finds me surrounded by the heavenly aroma of apples baking.
This year I found a method for preserving the apples to use as a sweetener in apple recipes. The process is simple and only requires three components: apples, a blender or food processor, and a dehydrator.
Basically, you only need to grind the apples in a blender or processor until they are very finely ground.
Then spread the apple slurry thinly on a dehydrator sheet. Dehydrate until completely dry.
When sufficiently dry the apple sugar should have no moisture remaining in the apple slurry. . I set my dehydrator for 135 degrees for 6-8 hours. The processing time may be affected by humidity and outside temperature.
Finally, put the dried apple slurry into a blender or food processor and whiz until powdered The apple sugar is now ready to add supplemental apple sweetness to apple cakes, apple pancakes, apple muffins and waffles. I replaced about one-third of the sugar in each recipe with apple sugar to give a deeper apple bouquet to my apple creations.
Recent Comments