Easy Homemade Applesauce Fruit Roll Ups Recipe
Every apple season, I take one look at the jars of applesauce still sitting on the pantry shelf and feel the same little nudge: it is time to make room.
Around here, applesauce is one of those good, simple foods I never want to waste. We put it up when the trees are heavy, eat it through the winter, and then, just when the branches start filling again, there are usually a few jars left. That is when I like to get creative.
These homemade applesauce fruit roll ups are one of our favourite ways to use up old applesauce before the next harvest comes in. They are sweet, chewy, simple, and made with ingredients I can actually name. You can make them with a dehydrator or in the oven, and once you learn the method, you can use the same idea with berries, peaches, pears, or whatever fruit purée you have on hand.
This is the kind of recipe I want my daughters to be able to find when they call and ask, “Mom, how did you make those fruit roll ups again?” So here it is, written down properly, with the real measurements and all the little tricks that make it work.
Why applesauce makes such good fruit roll ups
Applesauce is already partway to fruit leather. It is cooked, soft, smooth, and naturally sweet, which means most of the work has been done before you even start.
When you dry applesauce slowly, the water leaves and the fruit thickens into a flexible sheet. Once it is dry enough to peel away from the tray but still soft enough to bend, it becomes a fruit roll up.
The best part is that this recipe is very forgiving. You can use:
Home-canned applesauce
Store-bought unsweetened applesauce
Cinnamon applesauce
A mix of applesauce and berry purée
Applesauce blended with peaches, pears, or plums
If your applesauce is smooth, you can use it as is. If it is chunky, give it a quick blend first. A smooth purée spreads more evenly and dries into a nicer texture.
This Easy Homemade Applesauce Fruit Roll Ups Recipe is also a good way to keep older jars moving through the pantry. I like to wait until I know more apples are coming on the trees, then I use up whatever applesauce is left from last season. It makes shelf space for the new harvest and keeps good food from going to waste.
📋 Homestead Pantry Tip: Before you start processing this year’s harvest, take stock of what is left on your shelves. Download our [Free Homestead Pantry Audit Sheet] to easily track your canned goods, rotate older jars, and make sure none of your hard work goes to waste!
Ingredients you need
This recipe starts with plain applesauce, then gives you a few options for flavour. You do not need to add sugar if your applesauce is already sweet enough. Taste it first, then decide.
Ingredient | Amount | Notes |
Applesauce | 3 cups | Smooth applesauce works best |
Lemon juice | 1 tablespoon | Helps brighten the flavour |
Cinnamon | 1 teaspoon | Optional, but lovely with apple |
Honey or maple syrup | 1 to 2 tablespoons | Optional, only if needed |
Vanilla | 1 teaspoon | Optional, gives a soft bakery flavour |
This amount fills about 2 standard dehydrator fruit leather trays, depending on their size. It also works well on one large rimmed baking sheet if you are using the oven.
If you want a thicker batch or have a lot of applesauce to use, double the recipe. Just keep the purée spread thinly and evenly, or the drying time will stretch much longer.
A note about sweeteners
A little honey or maple syrup can make the finished roll ups softer and sweeter, but too much can make them sticky. If your applesauce tastes good from the spoon, you probably do not need any added sweetener at all.
For younger children, I usually keep these simple and not too sweet. For teenagers, farm lunches, road trips, or afternoon snacks, a spoonful of maple syrup makes them taste more like a treat.
Equipment for dehydrator or oven drying
You only need basic kitchen tools.
Blender or immersion blender, if your applesauce is chunky
Mixing bowl
Spatula
Dehydrator with fruit leather trays
Parchment paper or silicone baking mat, if using the oven
Kitchen scissors or a sharp knife
Wax paper or parchment paper for rolling
A dehydrator gives the most even result because it keeps steady low heat and air moving around the trays. The oven works too, especially if it can hold a low temperature.
If your oven runs hot, check often near the end. Fruit roll ups can go from perfectly chewy to crisp at the edges if they dry too long.
How to make applesauce fruit roll ups in a dehydrator
The dehydrator is my favourite method because it is hands-off and steady. Once the trays are filled, the machine does the slow work.
Step 1. Blend the applesauce until smooth
Add the applesauce to a blender and blend until completely smooth. If your applesauce is already very smooth, you can skip this.
The smoother the purée, the easier it is to spread. A smooth purée also dries more evenly, which helps prevent brittle edges and soft wet spots.
Step 2. Stir in the flavourings
Pour the applesauce into a bowl. Stir in the lemon juice, cinnamon, vanilla, and sweetener if using.
Taste it. The flavour should be a little brighter and stronger than regular applesauce because drying will change the texture and concentrate the fruit.
Step 3. Spread the purée evenly
Lightly oil your dehydrator fruit leather trays if your model recommends it, or use the tray liners that came with your machine.
Spoon the applesauce onto the trays and spread it into an even layer about 3 to 4 mm thick. Try to make the centre slightly thinner than the edges. The edges tend to dry first, so this small trick helps the whole tray finish at the same time.
Do not spread it too thin. If you can see the tray through the applesauce, the finished fruit leather may crack.
Step 4. Dry on low heat
Set the dehydrator to 57°C to 60°C, or the fruit setting on your machine.
Dry for 6 to 10 hours. The exact time depends on your dehydrator, humidity, how thickly you spread the applesauce, and how watery the applesauce was at the start.
Start checking around the 6-hour mark.
The fruit roll ups are ready when:
The surface looks dry and slightly shiny
The centre is no longer wet or mushy
The sheet peels away cleanly
It bends without cracking
It feels tacky, but does not leave purée on your fingers
If the edges finish before the middle, you can peel off the dry edges and let the centre go longer. In my kitchen, it is usually easier to spread the purée carefully at the beginning so the whole tray dries together.
Step 5. Cool, peel, and roll
Let the fruit leather cool for 10 to 15 minutes. Peel it gently from the tray.
Place it on parchment or wax paper, cut it into strips, and roll each strip up. Kitchen scissors make this job easy.
Store the rolls in an airtight container.
🍎 Keeping Little Hands Busy: If you have little ones helping in the kitchen while you process apples, you can keep them engaged with our interactive [Little Homesteaders Apple Activity Pages] while the dehydrator runs! It's a wonderful way to bring farm learning right to the kitchen table.
How to make applesauce fruit roll ups in the oven
The oven method works well if you do not own a dehydrator. It takes a little more attention, but the result can still be soft and chewy.
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Spread the prepared applesauce mixture into an even layer, again aiming for about 3 to 4 mm thick.
Set the oven as low as it will go. Many ovens start around 75°C to 80°C. If your oven has a convection setting, use it. Air movement helps the fruit dry instead of bake.
If your oven runs warm, prop the door open slightly with a wooden spoon. Keep an eye on it and use common sense, especially if there are children or pets nearby.
Oven drying usually takes 3 to 6 hours. Start checking early. The fruit leather is done when it peels away from the parchment and the middle is dry to the touch.
Let it cool before cutting. If you try to roll it while it is hot, it may feel stickier than it really is.
Flavour ideas from the pantry
Plain apple cinnamon is the classic in our house, but there are so many ways to change this recipe without making it complicated.
Try one of these combinations:
Fruit base | Add-ins that work well |
Applesauce | Cinnamon, vanilla, maple syrup |
Applesauce and blueberry purée | Lemon juice, a little honey |
Applesauce and strawberry purée | Vanilla, lemon juice |
Applesauce and peach purée | Cinnamon, ginger |
Applesauce and pear purée | Nutmeg, vanilla |
Applesauce and plum purée | Honey, cinnamon |
For mixed fruit roll ups, I like using about 2 cups applesauce and 1 cup other fruit purée. The applesauce gives body and sweetness, while the other fruit brings colour and flavour.
If you use berries with seeds, blend well and strain if you want a smoother texture. We do not always bother, but a smoother purée feels more like the store-bought kind.
How to fix purée that is too thin
Some applesauce is watery, especially if it comes from juicy apples. Thin purée takes longer to dry and can run to the edges of the tray.
If yours looks too loose, simmer it in a pot for 10 to 20 minutes before spreading. Stir often so it does not scorch. You are not trying to make jam, just cooking off extra water.
Let it cool a little before spreading it on trays.
How to fix fruit leather that turns brittle
Brittle fruit leather usually means it dried too long, too hot, or too thin.
Next time:
Spread the purée a little thicker
Lower the temperature if your machine allows it
Check earlier
Add a small spoonful of honey or maple syrup for softness
If a batch does turn crisp, do not throw it away. Break it into pieces and tuck it into granola, trail mix, or lunch boxes as apple chips.
Storage and packing tips
Once the fruit roll ups are fully dry and cool, roll them in strips of parchment or wax paper. This keeps them from sticking together and makes them easy to grab.
Store them in an airtight jar or container.
For best quality, use these general timelines:
At cool room temperature, enjoy within about 1 week
In the fridge, use within about 1 month
In the freezer, keep for longer storage
If your kitchen is humid, the fridge is the better choice. If any roll up smells off, grows mould, or feels wet again after storage, compost it.
I like keeping a jar of these on the pantry shelf for the first few days after making them. They disappear quickly. If I want to save some for later, I have to put them in the freezer right away.
Printable-style recipe card
Homemade Applesauce Fruit Roll Ups
Yield
About 12 to 16 small roll ups, depending on how you cut them
Ingredients
3 cups smooth applesauce
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon vanilla, optional
1 to 2 tablespoons honey or maple syrup, optional
Instructions
Blend the applesauce until smooth if needed.
Stir in lemon juice, cinnamon, vanilla, and sweetener.
Spread the mixture on dehydrator fruit leather trays or a lined baking sheet.
Keep the layer about 3 to 4 mm thick.
Dehydrate at 57°C to 60°C (57°C to 60°C / 135°F to 140°F) for 6 to 10 hours, or use the oven on its lowest setting for 3 to 6 hours.
Dry until the fruit leather peels cleanly and feels tacky but not wet.
Cool, cut into strips, and roll in parchment or wax paper.
Store in an airtight container.
Family notes
Use the applesauce you have. If it is plain, dress it up. If it is already cinnamon applesauce, keep it simple. This is a pantry recipe, not a fussy one.
A sweet way to make room for the next harvest
That is really what I love about this recipe. It takes something humble, a jar of applesauce that might have been forgotten behind the newer preserves, and turns it into something everyone reaches for.
These applesauce fruit roll ups are simple, useful, and flexible. Make them with last year’s applesauce, try them with berries when the freezer needs cleaning out, or mix in peaches when summer fruit is ripe.
Most of all, write down what you do. If your family loves a certain version, save it. The little tweaks are often the parts that make a recipe feel like home.
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