Back to school time is crazy around here. I need a simple recipe for a simple snack. How does a 2 ingredient, teenager-approved recipe sound? Heavenly! Oh and it tastes heavenly too. And here’s the thing about this recipe, it’s so flexible. If you like your fruit leather sweeter, add more sugar/honey/agave. If you want a near sugar-free fruit leather, add less. If you want to mix and match your fruits, go to town. Once you’ve got the process down, go crazy with it. Here’s what I did this time:
Ingredients
3 cups ripe peaches, peeled and chopped
2 tablespoons Sweetener {I used agave, honey,sugar whatever your little heart desires}
Directions
Preheat your oven to 150 F. Wash, skin and pit the peaches. Cut into large chunks and toss in a blender or food processor with whatever amount of sweetener you want. Pour a little sweetener in, puree and then taste. Sometimes your fruit will be super ripe and super sweet so you’ll need very little, but sometimes it’s tart and you’ll have to overdose the stuff with agave! It’s totally your call here.
Once it’s sweet enough for you and completely pureed, line an 11×17 baking sheet with a Silpat {parchment paper works too just not as well}. Pour fruit mixture on & level out with a spatula. Bake for 5 – 6 hours or until the middle is not soft and sticky. {I cooked 4 trays of fruit leather at once}
After the fruit leather cooled, peel off fruit leather & cut.
Because I have major OCD, I used a cutting mat and rotary cutter so they’d be uniform. {You can also cut the fruit leather in strips & roll it up with parchment paper like a homemade fruit roll-up too}.
After the fruit leather is cut, store it in an air-tight container {I used snack size baggies}.
There is no need to refrigerate.
~Mavis
This recipe {and my life} is made easier with these 2 things:
My {daughter’s} Blendtec is my best friend. I use it daily and can’t image my life without it.
I’m not sure who invented Silpats, but I want to kiss them. I’m not sure how I ever baked before? If you don’t have one {or 10}, I’d totally recommend them.
T Crossley says
A glug of balsamic vinegar is a nice addition.
Mavis Butterfield says
Ohhhh I’ll have to try that next time. 🙂 Thanks
Heather says
What is the temperature for baking?
Lisa L says
The recipe shows as 150 F. I think it’s a photo or two above the baking time.
Lisa says
Why don’t you use your dehydrator for fruit leather? I haven’t tried it yet, but have the trays to do it.
Mavis Butterfield says
I’ve done that too. I have the trays and they work great.
Rose says
Oh Mavis you crack me up girl! I would have never in a million years thought of using my sewing notions for fruit roll ups.
Mavis Butterfield says
Some days I think there is something wrong with me. LOL 😉
Lisa @ Rural in the Urban says
These sound amazing, going to make for next hiking trip!! Also I love the OCD way to cut them!!! Just love it!!!!
Yvette- Cali says
How long would you say they last? I want to do the four try thing, but I only have one kid 🙂
Yvette- Cali says
I meant to say I want to do four TRAYS at once. LOL
Michelle says
Is this a pretty basic recipe for any fruit? My oven only goes down to 170 but I am trying it anyway.
Mindy says
We just purchased a dehydrator and I am anxious to try it out so this is perfect! And the Silpat – love, love, love mine.
Mante says
Is your oven a conventional or a convection oven? (have an “oldfashioned” conventional oven and wonder whether 4 trays would work…
BTW, love your cutting them! I am making fruit leather in my (round) dehydrator right now, but would prefer my leather to be straight, so much easier to package…
Mavis Butterfield says
This batch of fruit leather was made in a conventional oven. 🙂
lezlee says
Can you frozen fruit?
Deborah says
I really need to get some of these silicone baking mats. I have bought some baking cups made from silicone. Can’t wait to order these mats.
I am so glad to have found your site! Love it!
Mavis Butterfield says
I LOVE the mats. I have 4 of them. Kind of addicted.
Rosaleen says
My kids went through a lot of fruit leather, fast! An inexpensive option is applesauce from very large jars/cans. Try apple with cinnamon, perhaps other spices, or mixed apporximately half and half with other fruit. An apple/banana combination, for example combines well, as does apple/strawberry. Also, applesauce with nearly any fruit gelatin is tasty and proably is as sweet as anyone needs. Try peanut or other nut butter on fruit leather with or without a tortilla for a travel lunch with no mess.