Okay, hear me out—throwing apples in the air fryer sounded a bit bonkers the first time I tried it. Honestly, I was probably just too lazy to preheat the oven. But then, I got this whiff of warm cinnamon drifting through the kitchen, and suddenly I’m 8 years old again, watching my aunt Mary burn her third apple crisp in a row. (She says it was the oven’s fault. We all know better.) Anyway, these air fryer apples are my secret weapon for when I crave something sweet but, you know, don’t want to do a whole song and dance with pie crust. Plus, I can actually be trusted not to set off my smoke alarm with these. Most days.
Why You'll Love This (Or at Least Not Hate It)
I make this when my sweet tooth’s piping up and I don’t want to deal with a million dirty pans. My family goes wild for these—especially my partner, who claims not to like cooked fruit, but somehow the plate’s always empty. (I suspect midnight snacking.) Actually, I find it works better if I make a double batch, but then again, I tend to eat half straight out of the basket. Sometimes I wish these were a little harder to make just so I wouldn’t make them so often, but here we are.
So, What Exactly Do I Need?
- 2 medium apples (I use Honeycrisp or Gala, but Granny Smith if I'm feeling tart. My grandmother swore by Cortland, but honestly, anyone will do in a pinch)
- 1 tablespoon melted butter (or coconut oil if you’re keeping it dairy free, which I did once and it was fine, if a bit coconut-y)
- 1.5 teaspoons cinnamon (sometimes I get wild and toss in some cardamom, but you do you)
- 1 tablespoon brown sugar (white sugar works, or even maple syrup if you’re fancy)
- A pinch of salt (ignore if you’re anti-salt, but it does make a difference)
- Optional: a handful of chopped pecans or walnuts (I only add these when my nut-allergic cousin isn’t around—don’t risk it!)
How I Actually Make These (With a Tangent or Two)
- Prep the apples: I just core and slice them up (about ½-inch thick). No need to peel unless the skin weirds you out. Sometimes I leave them a bit chunkier if I’m in a hurry. If you don’t have an apple corer, a plain ol' knife does the trick; just watch those fingers!
- Mix the good stuff: Toss your apple slices in a bowl. Pour over the melted butter, sprinkle with cinnamon, brown sugar, and salt. Give it a good mix. This is usually where I sneak a taste, just to check if it’s sweet enough. If you have a sweet tooth, go wild.
- Air fry: Dump them in your air fryer basket in a single-ish layer. 350°F (about 180°C) for 8-10 minutes. Shake halfway through—unless you forget, which is honestly fine. Sometimes the edges look a bit weird and wrinkly at this stage—it always sorts itself out by the end.
- Optional nuts: Throw them in the last 2 minutes if using. If you put them in earlier, you get sort of burnt nut surprise, which I don’t really recommend.
- Cool a sec, then eat: Let them sit for a minute or so. They’re hotter than a summer sidewalk straight out of the fryer. (Ask me how I know!)
Notes, aka Stuff I Learned the Hard Way
- If you overload the basket, the apples just kind of steam and you get more mush than magic.
- Sometimes I forget to shake halfway. The world doesn’t end, but a few get a bit crispier than others.
- I once used red delicious apples—never again. They just turn into mush. Lesson learned.
- Actually, if you like a softer bite, leave them in a minute or two longer.
Variations I’ve Tried (Or Wish I Hadn’t)
- Add oats: Sprinkled some oats on top once before air frying—bit like lazy apple crisp. It worked! (Source: Sally's Apple Crisp)
- Spices: Nutmeg or cardamom is fun. Once tried chili powder; wasn’t a fan, but maybe you’re braver than me.
- Maple syrup: Swapped sugar for maple syrup. Sticky, but worth it if you’re after that syrupy vibe.
- Lemon zest: Not my cup of tea, but my friend swears by it. Adds zing, apparently.
What If I Don’t Have an Air Fryer?
Look, I’m obsessed with my air fryer, but you can do these in the oven at 375°F for about 15 minutes. Or, as my aunt does, just throw everything in a pan and sauté until soft. Not quite the same, but it’ll do in a pinch.
How Long Do These Keep?
In theory, these last in the fridge for 2-3 days in a sealed container. In practice? They’re usually gone by bedtime at my place. If you do have leftovers, pop them back in the air fryer for 2 minutes to perk them up.
How I Serve ‘Em (Other Than By the Forkful)
- Over vanilla ice cream—my absolute favorite. Sometimes I do a scoop of Greek yogurt if I want to feel virtuous (ha!)
- On pancakes or oatmeal, especially when it’s cold and I want something extra cozy
- Just straight out of the basket, if I’m being honest. No shame.
Pro Tips (Learned the Hard Way, Trust Me)
- Don’t rush the mix. I once tried dumping everything straight into the basket without tossing—ended up with cinnamon clumps and sad, patchy apples.
- If you crowd the basket, don’t expect crispy bits. Learned that one the soggy way.
- Oh, and for the love of apples, let them cool a sec. I practically branded my tongue last week.
FAQ—Yep, People Have Really Asked Me These
Can I use pears instead?
For sure! Actually, they turn out softer, but my cousin prefers them that way. Just keep an eye on them since they cook faster.
Can I skip the sugar?
Yep, especially if your apples are on the sweet side already. Or you could try something like monk fruit sweetener, but I haven’t personally tried it.
Why are mine soggy?
Probably overloaded the basket, or maybe the apples were extra juicy—happens to the best of us.
What air fryer do you use?
I’ve got a Cosori one form Amazon (here’s the exact model), but honestly, any air fryer should work. I’ve even used a friend’s tiny one, and it just means you gotta do a couple of batches.
Does the skin need to come off?
Nope, unless you really don’t like it. I leave it on for the fiber (and because I’m lazy).
Oh, quick side note—one of my friends swears by adding a splash of bourbon before air frying. I tried it once, it was... interesting. Maybe start with a teaspoon. Or don’t. You do you!
Ingredients
- 4 medium apples (such as Honeycrisp or Gala)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon melted butter or coconut oil
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: 2 tablespoons chopped walnuts or pecans
Instructions
-
1Preheat the air fryer to 350°F (175°C) for 3 minutes.
-
2Core and slice the apples into ½-inch thick wedges. Leave the skin on for extra fiber, if desired.
-
3In a large bowl, toss the apple slices with brown sugar, cinnamon, nutmeg, melted butter (or coconut oil), vanilla extract, and a pinch of salt until evenly coated.
-
4Arrange the coated apple slices in a single layer in the air fryer basket. Avoid overcrowding; cook in batches if necessary.
-
5Air fry for 10-12 minutes, shaking the basket halfway through, until the apples are tender and lightly caramelized.
-
6Transfer to a serving dish and sprinkle with chopped walnuts or pecans if desired. Serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!