Apple Fruit Leather
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Apple fruit leather is one of my favorite healthy snacks to make at home during the fall season. Sweet apples are cooked down with a touch of cinnamon and lemon, then baked low and slow until chewy and irresistible. It tastes just like the fruit roll-ups we grew up with, only fresher and no weird ingredients!
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I love making fruit leather in the fall when apples are at their peak. Honeycrisp is my go-to, but I’ll use whatever I have on hand. It’s such a satisfying way to turn simple apples into a fun snack. Loved by kids and adults alike, perfect for tucking into lunchboxes, after-school, or an at-work treat. I like that it’s homemade, wholesome, and just as chewy and fun as the store-bought version.
Helpful Tips
- Spread evenly. Aim for a thickness of 1/8–1/4 inch when spreading the purée. If it’s too thin in spots, it can dry out and crack, while thicker areas may stay sticky. Taking a moment to smooth it out will give you a perfectly even sheet.
- Check often near the end. The last 30 minutes of baking are the most important. The edges usually dry faster than the center, so peek every 20 minutes or so and remove the pan once the fruit leather feels firm and tacky, but no longer sticky.
- Use parchment or silicone. Lining your pan with parchment paper or a silicone baking mat is essential. It keeps the fruit leather from sticking and makes it easy to lift out in one piece without tearing.
- Watch the texture. If your fruit leather turns out too sticky, it likely needs a little more time in the oven. Keep baking in 10–15 minute increments until tacky but not wet. If it’s too dry or cracking, the layer was spread too thin or baked too long.
Apple Fruit Leather
Ingredients
- 4 cups apples, washed, chopped, and peeled (see note)
- 1/2 cup water
- 1-2 tablespoons granulated sugar, to taste
- 1 teaspoon cinnamon
- 1 tablespoon lemon juice
- 1 pinch sea salt, optional
Instructions
- Wash and dry the apples, then peel, core, and chop.
- Place the chopped apples in a medium pot with a 1/2 cup of water and bring to a simmer. Cover and cook for 10-15 minutes, or until the apples are cooked and very soft.
- Give the apples a taste and add in 1 to 2 tablespoons of sugar, depending on your desired level of sweetness. Add the cinnamon, lemon juice, and salt.
- Use a potato masher to mash up the fruit in the pot. Continue to simmer and stir occasionally until the sugar is completely dissolved and the fruit purée has thickened, another 5 or 10 minutes.
- Remove from the heat and allow to cool, then transfer to a blender and pulse until completely smooth.
- Pour onto a large baking sheet lined with parchment paper (or a Silat silicone baking mat) and spread with a spatula into a thin layer, about a 1/8 to 1/4 inch thickness. Bang the pan on the counter a few times to make sure the mixture is evenly distributed.
- Slowly bake at 170 degrees for 2-3 hours, checking every 20-30 minutes, until the fruit leather is tacky, but firm and no longer sticky to the touch.
- Allow it to cool completely (you can transfer the entire baking sheet to the refrigerator until chilled to speed up the process).
- Lift the parchment paper and the fruit leather off the baking sheet and transfer to a cutting board. Using a pizza cutter, cut into long strips and roll up for individual fruit roll-ups.
- Enjoy right away or store for later (instructions in the article.)
Video
Notes
- Double the batch. Use two baking sheets so it dries evenly.
- Chill before cutting. Let the fruit leather cool completely or even pop the pan in the fridge for a bit. Chilled fruit leather is firmer, making it much easier to cut into neat strips without sticking to your knife or pizza cutter.
- Choose the right apples. Sweet-tart apples like Honeycrisp, Fuji, or Pink Lady make the best fruit leather because they balance flavor and texture. A mix of tart (like Granny Smith) and sweet (like Gala) also works beautifully, giving you that perfect chewy, bright result without needing much added sugar.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Apple Fruit Leather Step by Step
Gather all the ingredients together.
Prep the apples: Wash and dry apples, then peel, core, and chop them – you should have 4 cups. (Honeycrisp is my favorite, but any variety works).
Cook until soft: Place the chopped apples in a medium pot with ½ cup of water and bring to a simmer. Cover and cook for 10–15 minutes, until the apples are very soft.
Add the flavorings: Taste the apples and stir in 1–2 tbsp of granulated sugar, depending on how sweet you like them. Add 1 tsp of cinnamon, 1 tbsp of lemon juice, and a pinch of sea salt if desired.
Mash and thicken: Use a potato masher to mash the fruit in the pot, then continue to simmer and stir until the sugar has dissolved and the purée has thickened, about 5 minutes more.
Blend until smooth: Remove the pot from the heat and let it cool (be careful, blending hot ingredients can build steam and pressure). Transfer the mixture to a blender and purée until completely smooth.
Spread on a baking sheet: Pour the purée onto a parchment- or silicone-lined baking sheet and spread it evenly into a thin layer, about 1/8-1/4 inch thick. Tap the pan on the counter a few times to make sure it’s level.
Bake low and slow: Bake low and slowly at 170°F for 2–3 hours, checking every 20–30 minutes, until the fruit leather feels tacky but not sticky. Let it cool completely. You can even pop the tray in the fridge to speed things up.
Cool, cut, and roll: Once cooled, lift the parchment with the fruit leather off the pan and place it on a cutting board. Slice into strips with a pizza cutter and roll them up into individual fruit roll-ups.
Serve and enjoy: Enjoy right away, or store wrapped in parchment inside an airtight container.
Serving Suggestions
Apple fruit leather makes a fun and wholesome snack on its own, but there are so many ways to enjoy it. Throw it in lunchboxes alongside other school lunch ideas. You can also pack them for road trips or hikes, or slice them into smaller pieces to serve alongside a cheese board for something sweet and chewy.
How to Store Leftovers
Store the apple fruit leather rolled up in its parchment inside an airtight container at room temperature for up to 10 days. For longer storage, keep it in the refrigerator for up to 2 weeks or in the freezer for up to 2 months. If freezing, layer the rolls between parchment or wax paper to prevent sticking, then thaw at room temperature before enjoying.
More Easy Snack Recipes
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Hello Amy,
I have been away from Facebook for a bit, but I’ve always enjoyed your reels as they come through. I have not made anything yet, but I am planning on it. What other kind of fruit can I use for those roll ups? I am a huge fan of apricots, cherries, and any kind of fruit without seeds.
Thanks again, and I look forward to hearing back! Jennie
I haven’t tested this recipe with other fruits, but you can try it!