Crock-Pot Peach Fruit Leather Recipe
Servings Prep Time
20People 30Minutes
Cook Time
4Hours On LOW
Servings Prep Time
20People 30Minutes
Cook Time
4Hours On LOW
Ingredients
Additional Items Needed
Instructions
  1. First wash the peaches making sure to use good quality un-bruised peaches. Place the fruit in a boiling pan of water for approximately one minute. Pull out the peaches and place immediately in a bowl of cold, icy water. I did about 4 . -5 peaches at a time and did them assembly style. Boiling water, icy water, then I used my cutting board and cut them in half. Peeled (the skin should come off easy, otherwise you should boil a little bit longer) and pitted. Then place peeled, pitted and quartered peaches in a 6.5 quart slow cooker.
  2. Add the water and lemon juice and cook on low for 4 hours, stirring every hour or so. After the 4 hours use a potato masher to mash it up a bit.
  3. Using an immersion blender inside the crock or a large bowl and puree until nice and smooth. You can also use a regular blender or food processor but be careful the peaches will be hot!
  4. Now you will want to taste it to see what flavor it has. Is it sweet or tart or sour? Add about 3/4 of the sugar and spices and then taste again to gauge if it needs the rest of the sugar. If you add the rest of the sugar and it still seems sour to you, feel free to add a bit more. You can also add cinnamon and allspice.
  5. Now as it’s resting you’ll want to get your dehydrator ready. Use the Reynolds Baking sheets or parchment paper and cut them to the shape you need as best as you can. Most dehydrators come with multiple layers so you will want one for each layer.
  6. Then you will carefully pour the peach mixture onto the paper making sure it doesn’t spill over too much. I smoothed it out carefully with a spatula. If you have left over you can refrigerate it and then dehydrate it for another batch or you can use your oven at 140 degrees for about 8-12 hours. You’ll need a cookie sheet and more parchment paper with the poured peach mixtures smoothed out on it.
  7. In the dehydrator turn it on and it took me about 9 hours with me at 5 hours swapping the bottom ones for the top ones, because the bottom ones dried out faster. 9 – 12 hours are going to be typical but please allow time in case it takes longer. Many dehydrators have a temperature so I would set it at low or a lower temperature. Mine doesn’t so I just played with it as best as I could.
  8. I eventually pulled out two of mine first because they were done, and allowed the other two to continue to dry. Once they were finished I allowed them to cool off and then I used clean scissors to cut them into wedges. You could also do stripes or even shapes. Because it’s already on the parchment paper they didn’t stick to each other so I just used a couple of ziploc bags to store them in, if you really want to put a lot of work into it you could peel them and cover them with plastic wrap.
  9. The paper keeps them from sticking and peels right off when you are ready to eat them!
  10. Store in an air tight container for up to 1 month in the refrigerator or freeze for up to 6 months for longer storage.

You are gonna love these!