Rehydrating Apples and Using them in Apple Crisp!

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     A few days ago I shared a recipe with you that used dried apples, not reconstituted.  It was a fabulous recipe for Dried Apple Oatmeal Cookies.  I mentioned in that post that sometimes you reconstitute apples to use them when baking and sometimes you don't have to.  A few people have asked me about how to reconstitute them, so I thought I would share the simple process with you, plus give you a recipe for Apple Crisp using dried apples as well.  (I think I also mentioned that in the cookie post.)

     Dried apples are delicious to eat as they are, like apple chips.  You can also dust them with cinnamon and a bit of sugar for a sweeter treat.  Or, dip them in caramel or other fruit dips.  But, having dried apples on hand for baking is terrific because you can make breads, cookies, pies and crisps with them.  When they are rehydrated, they are tasty and seem like fresh apples again! 

Where to get Dried Apples:

Dried apples are relatively easy to find.  You can:

• Dehydrate them yourself in a food dehydrator.
• Purchase them online from:

​              Amazon: So many choices! Here is one:

     Those same apples are also available to order from Walmart for a lower price! 

     Here is 1 pound available to order from Nuts.com.   I don't know what the shipping costs are, so you will have to factor that into your costs.  

• Of course, you can find dehydrated fruit in grocery stores, but not usually in as large of bulk quantities. 

What do I need to Rehydrate Dried Apples?

• medium sauce pan
• spoon for stirring
• water or juice

That's it! 3 simple things is all it takes to rehydrate your apples. 
Now, here is what you do! 

1.  Put your dried apples into a medium sauce pan.  
2. Barely cover the apples with water and bring the water to a boil.
3. Turn the heat down to a simmer and allow the apples to simmer for a few minutes.  I simmer mine until there is just a little bit of liquid left in the pan and the apples have plumped up and become tender. 
4. Turn off the heat and use the apples in your recipe. 

     You can also rehydrate with apple juice or other juice.  But water works just fine and tastes great.  I also use this method to rehydrate raisins or dried cranberries. 

     If you are going to use these apples to make a pie, you should thicken them a bit with flour or corn starch. 
       For the Apple Crisp, It was an easy revision of my original recipe using fresh apples.  The nice thing about using dried apples is that they are already peeled and cored! The rehydrating step is super simple, easier that peeling and coring I think!   I didn't bother to thicken the apples for the apple crisp, I just put them straight into the casserole dish out of the pan, leftover juices and all.  If by chance you put in too much water and there is a lot of water left in your pan, you may want to drain it off a bit.  There should only be about half a cup or less after the apples are finished simmering. 
      Be sure to click on the recipe to get your printable pdf!
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Just out of the oven! That crunchy topping is so good!

Looking delicious!

Even better with a scoop of ice cream!