Taken from The Hedgerow Cookbook by Ginny Knox and Caro Wilson, this recipe produces a tasty apple snack that keeps for five months in an airtight container. You can also find this recipe in the foraging feature of the autumn National Trust magazine.
1kg/35oz crab apples, washed and roughly chopped
4 tablespoons water
- Honey or granulated sugar to taste
Preheat the oven to its lowest setting, no more than 100°C/210°F. Line two baking sheets (approximately 22 x 33cm) with baking parchment or a non-stick liner.
Put the crab apples in a pan with 4 tablespoons of water and cook gently until the apples are soft and mushy. Push the mixture through a food mill on a fine setting or rub through a sieve. Taste the purée and add honey or sugar to taste. If using sugar, heat gently to dissolve it.
Divide the mixture between the two baking sheets, smoothing evenly. Put in the oven and cook for about 12 hours, until the leathers are completely dry, even at the centre. Check on them every couple of hours or so.
Once cool, replace the parchment, and then roll them both up tightly. Store in an airtight container for up to five months and snip off coils as needed.