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Cinnamon Vanilla Peach Fruit Leather

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Cinnamon Vanilla Peach Fruit Leather

Cinnamon Vanilla Peach Fruit Leather rolled up and presented in a wooden bowl (raw, vegan, gluten-free, nut-free)

~ raw, vegan, gluten-free, nut-free ~

Oh boy oh boy oh boy!  These came out so good.  I am a lover of cinnamon, vanilla, and peach and I couldn’t wait to put them all together in this fruit leather.

During the dehydration process, the ingredients meld together and offer a trio of melody on the tongue.  I never had the pleasure of growing up on those fruit roll-ups that had artificial flavoring, red dye #5, sugar and fructose syrup and for that I am grateful.

Today, I get to savor the delicate tastes of peach, the warming sensation of cinnamon, and the earthy flavor of vanilla, all rolled (pun intended) into one wonderful treat.  Enjoy!


yields 2 cups of puree

  • 3 cups chopped peaches
  • 1 Tbsp pure maple syrup
  • 1 Tbsp vanilla extract (alcohol-free)
  • 1 tsp ground cinnamon


  1. Select RIPE or slightly overripe peaches that have reached a peak in color, texture, and flavor.
  2. Prepare the peaches; wash, dry, remove stems, and stones.
  3. Puree the fruit, maple syrup, vanilla, and cinnamon in the blender or food processor until smooth.
    • Taste and sweeten more if needed.  Keep in mind that flavors will intensify as they dehydrate.
    • When adding a sweetener do so a little at a time, and reblend, tasting until it is at the desired taste.
    • It is best to use a liquid type sweetener.  Don’t use granulated sugar because it tends to change the texture of the finished fruit leather.
  4. Cinnamon Vanilla Peach Fruit Leather rolled up and presented in a wooden bowl and cinnamon sticksSpread the fruit puree on teflex sheets that come with your dehydrator.  Pour the puree to create an even depth of 1/8 to 1/4 inch.  If you don’t have teflex sheets for the trays, you can line your trays with plastic wrap or parchment paper.  Do not use wax paper or aluminum foil.
    • Lightly coat the food dehydrator plastic sheets or wrap with a cooking spray, I use coconut oil that comes in a spray.
    • When spreading the puree on the liner, allow about an inch of space between the mixture and the outside edge.  The fruit leather mixture will spread out as it dries, so it needs a little room to allow for this expansion.
    • Be sure to spread the puree evenly on your drying tray.  When spreading the puree mixture, try tilting and shaking the tray to help it distribute more evenly.  Also, it is a good idea to rotate your trays throughout the drying period.  This will help assure that the leathers dry evenly.
  5. Dehydrate the fruit leather at 145 degrees (F) for 1 hour, reduce temp to 115 degrees (F) and continue drying for about 16 (+/-) hours.  Flip the leather over about halfway through, remove the teflex sheet, and continue drying on the mesh sheet.  The finished consistency should be pliable and easy to roll.
    • Check for dark spots on top of the fruit leather.  If dark spots can be seen it is a sign that it is not completely dry.
    • Press down on the fruit leather with a finger.  If no indentation is visible or if it is no longer tacky to the touch, the fruit leather is dry and can be removed from the dehydrator.
    • Peel the leather from the dehydrator trays or parchment paper. If it peels away easily and holds its shape after peeling, it is dry. If it is still sticking or loses its shape after peeling, it needs further drying.
    • Under-dried fruit leather will not keep; it will mold.  Over-dried fruit leather will become hard and crack, although it will still be edible and will keep for a long time
  6. Storage: To store the finished fruit leather…
    • Allow the leather to cool before wrapping up to avoid moisture from forming, thus giving it a breeding ground for molds.
    • Roll them up and wrap them tightly with plastic wrap.
    • Place in an air-tight container, and store in a dry, dark place. (Light will cause the fruit leather to discolor.)
    • The fruit leather will keep at room temperature for one month, or in a freezer for up to one year.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.


14 thoughts on “Cinnamon Vanilla Peach Fruit Leather

  1. Carmen says:

    Just made your Peach Fruit Leather !! Can’t wait to try it ! I tasted it from the blender, Yummy


  2. Amity says:

    First off these were my first ever fruit leather and I was shocked at how much different they were to store bought. They were so delicious the fruit was tasty when I blended it but when dried it was intense, better than any kind of sugary candy I have ever had and I din’t feel the least bit worried about handing my child a second goody. This recipe will so be my go to flavor combo for a while that is for sure, I also cant wait to try others.

    A few things. The first batch I made I thought I can do reg vanilla and I didn’t use maple syrup but instead did Agave. NO NO NO reg vanilla yuck. I could taste the alcohol in every bite. I ended up using a bit of real vanilla bean and maple syrup in the second batch OMG the maple really melded the vanilla flavor into the peach. it was smooth and delicious I did however cut the cinnamon in half only because it seemed to make the first batch a bit bitter could have just been how ripe my peaches were. TASTE TASTE TASTE before adding anything as raw is all about what your palate, right Ami.

    The only thing I would of like known was a measurements,but knowing that there are a ton of different dehydrators I know why there weren’t any. How ever for my Excalibur dehydrator I used 1 1/2 cup per tray making that I needed 2.5 batches for my 5 trays.

    Thank you so much for so many wonderful recipes to try. There is no excuse not to eat RAW more and more with so many ways to make even what SAD eater recognize as “normal”.

    • amie-sue says:

      Good afternoon Amity,

      Thank you so much for your feed-back. It is so true how one recipe can taste different every time you make it… all do to fresh ingredients. And that is why I always encourage people to taste test as they go. I appreciate your time in sharing this. Have a blessed day! amie sue

  3. Serena says:

    I love fruit leather! I copied three of your recipes, them im going to creat some new recipes.
    And i love it!!!
    I over cooked some leather to make crunchy snacks or similar, i prefer to use it in that way, but i keep the traditional way for next use!
    Thanks thanks thanks for share this genial idea!!!

    • amie-sue says:

      Your welcome Serena. Fruit leathers really preserve the luscious flavors of the fresh seasonal fruits. Great snacks to have on hand. :) Have a happy day, amie sue

  4. Kelly says:

    Giving this a whirl since I have so many peaches and the cobbler has been made as well as the jam! Thanks!

  5. maryann says:

    If i freeze the fruit leather will I be able to ship for xmas gifts, or will they be soggy or not as good as fresh. Worried about the defrost factor. Love your recipe, Maryann

    • amie-sue says:

      Good evening Maryann,

      If the fruit leather is sealed well it shouldn’t be an issue. I have done it successfully in the past. If you question it… make one, freeze and in week take it out and test it. That might give you a piece of mind. Fruit leathers are great for gift giving. :) Let me know if you give it a try. Blessings, amie sue

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