Fruit leather
A simple homemade blackberry and apple fruit leather, slowly dried in a low oven until perfectly supple and chewy. Naturally sweet, long-lasting, and ideal for healthy snacking or lunchboxes.
Updated : 01 December, 2025
Easy
About 20 min.
Ingredients
as needed
Vegetable oil
500 grams
Blackberries
500 grams
Apple
100 grams
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Preheat the oven to a very low setting, about 110°C. Line a 30×40cm/12×16in baking tray (or two smaller trays) with a silicone baking sheet or lightly oiled baking paper.
Step 2
Place the blackberries and apples in a large saucepan with 100ml/3½fl oz water, or just enough to cover the base to prevent sticking. Cook gently until the fruit softens and breaks down completely into a pulp. Press the mixture through a sieve set over a bowl, using the back of a spoon. You should end up with 700-750g/1lb 9oz-1lb 10oz of fruit purée. Add sugar, if using, to taste and stir well.
Step 3
Spoon the purée onto the prepared baking tray and spread it evenly with the back of a spoon to create a smooth, thin layer. Place in the oven and dry for 6-7 hours, or until the fruit leather is fully dry and easily peels away from the paper. The exact time will vary depending on the purée’s moisture level and thickness.
Step 4
To store, cut a piece of baking paper slightly larger than the dried leather. Place the leather on top and roll it up tightly from the long edge. Twist the ends to seal and store in an airtight container. As long as it stays dry, the fruit leather will keep for months or even years.
Step 5
When ready to enjoy, cut into 5cm/2in wide strips.
Author note
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