Skip to Content

Apple Cinnamon Pear Fruit Roll-Ups

Apple Cinnamon Pear Fruit Roll-Ups

I think that fruit roll-ups are one of those snacks that every single child loves to have.  They’re just so fun.  Rolled up fruit that’s sweet and sticky and a real treat to have in your lunch kit.  We all had them growing up, and you were always pretty happy to see that fruit roll-up package in your lunch.  Or at least I know I was, but I’m pretty sure I’m not alone on this one!

Now I’m sending my own kids to school, and I do send the fruit leathers that are all fruit in their lunch kits, but a straight piece of fruit leather, while still tasty, just doesn’t have the fun factor of a fruit roll-up.  You know?  But I can’t bring myself to buy and send the real fruit roll-ups, filled with sugar and who knows how many chemicals.  It would still be a treat, definitely, but certainly wouldn’t give them anything in the way of nutrition.  Not that I don’t send them treats now and then, but I really prefer fruit in their lunches to actually BE fruit.  Just makes me happier.Apple Cinnamon Pear Fruit Roll-Ups

If you feel the same way, you need to try these homemade apple cinnamon pear fruit roll-ups.  They’re not as sweet and sticky as the real thing, but you could definitely add some sugar if you’d like them sweeter.  And I think that if you don’t spread the puree too thin they would be on the stickier side too.  We liked them like this.  In fact, I barely managed to get a picture in before the kids gobbled them all up.  This has been the number one request for their snack in their lunch since I made them.  It’s a win-win, they get a fun fruit roll-up, and I’m happy because it is a fruit roll-up!
Apple Cinnamon Pear Fruit Roll-Ups

Yield: 12-16 fruit roll-ups

Apple Cinnamon Pear Fruit Roll-Ups

Apple Cinnamon Pear Fruit Roll-Ups


  • 2 pears, peeled, cored and chopped
  • 3 medium apples, peeled, cored and chopped
  • 1 teaspoon cinnamon


  1. In a medium saucepan, toss together the pears, apples and cinnamon, and heat, stirring often, over medium heat until the fruit starts to release its juice, about 5 minutes. Bring the liquid to a low boil, then reduce the heat to low and cover, allowing the fruit to simmer for 15-20 minutes, or until it is very soft. Remove the pan from the heat and allow the fruit to cool.
  2. Using a blender or immersion blender, puree the fruit and it’s juice until smooth. Line two cookie sheets with silicone mats or parchment paper and spread the fruit puree out on the lined sheets to as even a thickness as possible. I made mine as thin as I could without leaving holes just so it would dry a bit quicker.
  3. Place the cookie sheets in the oven at 170 degrees F and let the fruit dry for 5-7 hours, rotating the sheets occasionally so that it dries evenly. It is finished when it is a bit tacky to the touch, but not sticky or wet at all. Place a layer of plastic wrap over top of the fruit leather on the silicone mat and flip it over, then peel off the silicone mat. You can then cut the fruit and plastic wrap together into strips and roll them up. This makes about 12-16 roll-ups, depending on how big you cut the strips. These keep very well in a sealed container at room temperature.

Cinnamon Buns
← Read Last Post
Whole Wheat Pumpkin Bread with a Maple Pecan Glaze
Read Next Post →

Skip to Recipe