A Writer's Snack: Easy Apple Sauce Fruit Roll-Ups by Cleo Coyle

Print Friendly and PDF

The apple sauce, maple syrup, vanilla, and spices in this recipe create a chewy snack that tastes like apple pie, but without the calories. To download my recipe in a free PDF, click here

To get this recipe in a free
PDF document, click here.
By the way, have you heard? Sitting is the new smoking. 

Like many writers, I do plenty of walking to counteract the endless sitting. But the issue of noshing is always a tough one for writers. One can eat only so many carrot sticks, which is why I'm always on the lookout for healthy treats like this one.

To see more of my blog post, scroll down or hit the read more link below...

Culinary mystery writer
Cleo Coyle is author of
The Coffeehouse Mysteries
To learn more, click here.
Cleo Coyle's 
Apple Sauce
Fruit Roll-Ups

While store bought Roll-Ups can include such unsavory items as corn syrup, cottonseed oil, and artificial colorings, this homemade version uses better tasting (and better for-you) ingredients. Best of all, you’re in control of the recipe so you can make your Roll-Ups as sweet or as tart as you like. You can even use artificial sweeteners if you’re trying to cut sugar out of your diet. ~ Cleo

Makes 1 half-sheet pan (18" x 13") of Apple Pie Fruit Roll-Ups 


 23-ounce jar (2-1/3 cups) natural,      
    unsweetened apple sauce 
    (do not use chunky apple sauce) 

1-2 tablespoons pure maple syrup (or use your favorite sweetener, adjust amount to your own taste) 

½ teaspoon pure vanilla extract 

½ teaspoon apple pie spice (*or make your own, see directions 
    at end of recipe) 

Directions: Whisk together all ingredients until well blended. Line a rimmed half-sheet pan (18 x 13-inches) with parchment paper or a silicone sheet. Pour the apple sauce mixture into the paper-lined (or silicone lined) pan. 

TILT the pan in each direction until the mixture is evenly spread over the entire pan. (For best results, do not use a utensil to spread the mixture. Tilting will give you the best results for an even thin layer over the entire pan.) Bake at 170 degrees Fahrenheit for around 6 to 8 hours (time will depend on your oven). Do not increase the heat. The low heat and long cook time is necessary for the apple sauce to properly dehydrate. 

When is it done? As the roll-up slowly gives up its moisture, it will harden and “finish” from the outside edges in. Watch for the center of the pan to become as dry and un-sticky as the outside edges. Then you know the roll-up is done. Do not over-cook. Remove from oven and allow to cool. Carefully peel the fruit roll-up off the parchment paper or silicone sheet. (See my photos.) Wrap immediately in plastic to preserve the chewiness of the roll-up and prevent over-drying. 

How to store: You must wrap the roll-up in plastic fairly soon after it’s finished dehydrating to prevent it from over-drying. No need to refrigerate. It should keep up to two weeks this way.

*Apple Pie Spice: Here’s how to make your own: For every 1 teaspoon mix the following: 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground allspice, 1/8 tsp ground cardamom (some cooks replace cardamom with ginger).

To get today's recipe in a free
PDF document, 
click here.