Peel and core the Peaches, remove any buggy or bad spots. As you prepare the peaches, put them in a bowl or the slow cooker and periodically lightly coat them with lemon juice to keep them from turning brown. Add to the slow cooker.

If using fresh berries, wash and remove stems. If you are using frozen you can eyeball to make sure no stems are on any of them, measure them and add them to the slow cooker.

Add your 1 cup of Sugar. Mix well. Remember this is a bit of an open recipe. Exact measurements of fruit or sugar is not necessary. You can taste test before drying to make sure it tastes how you want.

Cook on low for about 4 hours. Stir once or twice to help the cooking process. Once cooked use your immersion blender or a regular blender to blend the fruit mixture to a smooth consistency.

If you are using the oven, you'll need cookie sheets, covered with parchment paper. Spray the parchment paper with cooking spray. If you are using a dehydrator, you'll cut the parchment paper to the size of the tray, and then spray with cooking spray.

Pour the fruit blend carefully onto the parchment paper and spread so that it's not too thin or too thick.

I used the oven for this batch. I preheated at 140 degrees and then cooked at that same temperature for 8-12 hours. Rotating the cookie sheet around so that it would cook move evenly. If you are using a dehydrator put it at a similar temperature, it will be similar time frame and several times you'll want to move the trays around so they fully dry.

Once the fruit leather is ready, pull it out and let it sit for about 5 minutes. I would rip off a section and then wrap them up with the Reynolds Wrap, while rolling it. Store in the fridge until ready to serve.