Dried Apple Trail Mix
During 2017 and 2018 I spent a considerable amount of time working in Central Washington State, home of some of the best apples on the planet! I drove past the same orchards every day, watching the apple trees flower and develop fruit before my very eyes. I could not believe how these sleepy communities came to life during the apple harvest. Equally astonishing was how good these apples tasted, right out of the orchard! Since then, I've been looking for ways to incorporate my favorite variety, Jazz, into some recipes. Thankfully, Jazz reached out and shared some of their favorites with us. We hope you enjoy this tasty recipe!
Taste the difference by using JAZZ™ apples in your cooking, baking, salads or drinks. We personally love them on their own but if you’re looking for some recipe inspiration, check these recipes out.
- 1 JAZZ™ apple, thinly sliced on a mandoline with the seeds removed
- 1 cup cashews
- 2 cups broken up bagel chips
- 2 cup Chex cereal
- 1 stick butter, melted
- 2 T garlic powder
- 1 T kosher salt
- 1 tsp Worcestershire sauce
Makes about 8 cups
- Preheat the oven to 225 degrees.
- Arrange sliced apples on two sheet trays lined with parchment paper, evenly spaced out.
- Dry out in the oven for 1 hour or until crispy (test by removing one and let cool completely on your counter). Remove and let cool.
- Meanwhile, whisk together butter, garlic powder, salt, and Worcestershire sauce.
- In a large bowl, toss together cashews, bagel chips, cereal, and butter mixture until evenly coated.
- Turn up the oven to 300 degrees.
- Spread out trail mix evenly on two sheet trays lined with parchment paper. Bake for 45 min or until a deep golden brown. Remove from oven and let cool.
- Once trail mix is cooled, break apples into smaller pieces and toss with the rest of the trail mix.
- Store in an airtight container. Can freeze in Ziploc bags to save for later use.
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