Peach Fruit Leather (Copy-Cat Fruit Roll Ups)

Remember those chewy fruit roll-ups from childhood? This Peach Fruit Leather is a healthier copy-cat of the same thing: just ripe peaches (plus honey if you want extra sweetness) baked low and slow in the oven.

Naturally sweetened so it’s refined sugar free, gluten-free, fun to make, and especially perfect for sending in lunches or enjoying after school.

Why You’ll Love Peach Fruit Leather

This homemade peach fruit leather recipe is a copycat version of a fruit roll-up, but so much better.

• Ridiculously simple: Only two ingredients (sometimes just one if your peaches are super sweet!).
• Equipment-friendly: all you need is your oven; no dehydrator is necessary.
• Kid-tested, mom-approved: A wholesome treat both children and adults will be going back for.
• Customizable: Skip the honey if your peaches are perfectly ripe – or add it for a little flavor boost. Additionally, sub peaches for berries, mangos, you name it!

Ingredients Needed

*Scroll down for the full recipe details and instructions

• Peaches, peeled, pitted, and diced
• Honey, an optional sweetener, depending on how sweet your fruit is

Step-by-Step Guide

• Preheat your oven to 170 °F and center a rack. Line a rimmed half sheet pan with a silicone baking mat or parchment paper.
• Prep your peaches: Use ripe-but-firm peaches for easy peeling. Puree them smooth in a blender – we use this one. Be sure to remove pits.
• Cook it down: Pour the peach puree into a pot, stir in honey (if using), bring to a boil, then reduce the heat and let it simmer for about 5 minutes while stirring occasionally to get the right texture.
• Spread: Pour the peach mixture onto your prepared baking sheet (prepare with parchment or slipat). Use a spatula to spread it evenly toward the edges.
• Bake low and slow: Let the puree dry in the oven for 6–8 hours—it’s done when it’s completely dry to the touch.
• Cool and peel: Once done, let it cool thoroughly. Then place a sheet of parchment on top, invert the pan, and gently peel off the fruit leather.
• Roll and slice: Roll the leather tightly from the short edge and cut it into about 1″ strips with kitchen shears.

FAQ’s

Why This Recipe Is Magical

Fruit leather is sneaky magic—you put a handful of peaches in, walk away, and return to homemade sweetness that’s chewy, nostalgic, and all-natural. It feels wholesome, satisfying, and from-scratch—even though it couldn’t be simpler.

More Snacks

• Apple Cinnamon Baked Oatmeal (Gluten-Free)
• How to Make Gluten Free Crackers
• Apple Nachos
• Cauliflower Hummus

Peach Fruit Leather

5 from 2 votes

This homemade Peach Fruit Leather recipe is a a healthy fruit snack reminiscent of the store-bought version, but so much more delicious and good-for-you. It’s made with only 2 ingredients and is a lot easier to make than you think. It’s made without any refined sugars and will be loved by both adults and kids!

Servings 12 pieces

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

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Ingredients

  

1x2x3x

• 6 peaches peeled, pitted and diced (about 4.5 cups)
• ¼ cup honey optional

Instructions

• Preheat oven to 170º degrees F, and position a baking rack to the center of the oven. Line a rimmed 18” x 13” sheet pan with a silicone baking mat, or parchment paper.

Peel your peaches/ How to peel peaches:

• Peel Peaches: How to peel peaches: Make sure the peaches have no signs of mold and taste good. You'll want to use ripe but firm peaches. If they are not ripe, the skin will not peel off easily.

  1. Bring a pot of water to a boil. Score the bottom skin of the peaches with an "X".

  2. Place peaches in boiling water for 30 seconds.

  3. You should start to see the skin curl back.

  4. Remove peaches and immediately place in an ice bath.

  5. At this point, the peach skin should easily rub off the peach. Use a towel to help you hold on to the peach because it can be slippery.
• Place peeled and pitted peaches in a blender and puree until smooth.
• Pour peach puree into a large pot on the stove and add honey (if using) and bring to a boil. Reduce heat and let simmer for 5 minutes, stirring occasionally.
• Pour puree into the center of the prepared sheet pan and using a spatula spread the puree evenly almost to the edges of the baking mat.
• Bake in the oven for 6-8 hours, or until the fruit puree is completely dry to the touch. Let cool completely.
• Lay a sheet of parchment on top of the fruit leather. Invert the leather and gently peel off the mat. Roll up the entire sheet of fruit leather starting from the short side and then cut the leather with kitchen shears into 1” strips, or as desired. Store in an airtight container for a few days, or in the freezer for up to 1 month.

Notes

• How to peel peaches: Make sure the peaches have no signs of mold and taste good. You’ll want to use ripe but firm peaches. If they are not ripe, the skin will not peel off easily.
  – Bring a pot of water to a boil. Score the bottom skin of the peaches with an “X”.
  – Place peaches in boiling water for 30 seconds. You should start to see the skin curl back.
  – Remove peaches and immediately place in an ice bath.
  – At this point, the peach skin should easily rub off the peach. Use a towel to help you hold on to the peach because it can be slippery.
• Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you want to make sure this is spread to the correct consistency.
• Take care to spread the mixture evenly. If it is too thick in the middle and thin on the edges, the edges will burn before the middle has cooked through.
• The peach fruit leather will change color when it’s dehydrated enough. Instead of sticking your finger in the mixture prematurely and causing a hole in it (we may have done this a few times) look to check on the color of the fruit leather first. If it has darkened in color throughout, it is likely done and then you can double check by touching it to see if it’s dry. If the middle is a slightly brighter orange color than you can assume it’s still uncooked in the middle and you should place it back in the oven to continue to dry.

Course: Snack

Cuisine: Dairy-free, Gluten-free, Paleo

Author: Lexi

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This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!