Alright, Let Me Tell You About These Baked Apples…
Hey there! So, I have this ridiculous habit of craving apple pie at 9pm, right when I should be winding down. (Why does that happen? Maybe the universe doesn’t want me to have a flat belly.) Anyway, I finally stumbled on this sneaky shortcut: Air Fryer Apple Pie Baked Apples. It started on a rainy autumn Saturday when I had a bag of apples, a craving, and absolutely zero interest in rolling out pie dough. My mum used to make baked apples, but honestly, hers took so long I could’ve read War and Peace waiting. This version? Not so much. Plus, less washing up. Win-win!
Why I Keep Making These (Even When I Shouldn’t)
I make this recipe whenever I want something super cozy with minimal faff. My family goes bonkers for these apples, especially when I sneak in a bit more cinnamon than the recipe says (don’t tell my husband, he claims not to like it—ha!). They’re perfect for a weeknight treat, after a Sunday roast, or when you want to impress someone without looking like you tried too hard. Actually, I used to hate coring apples, but after I found a weird old corer at a yard sale, I realised it isn’t so bad—even if sometimes you accidentally punch right through and everything falls out. I mean, still tastes good!
What You Need (And a Few Things You Don’t)
- 4 medium apples (I love Honeycrisp or Braeburn; Granny Smith works if you want it tangier. I’ve even used pears in a pinch, but it gets a bit mushy.)
- 2 tbsp brown sugar (sometimes I use coconut sugar when I’m feeling fancy—or guilty)
- 1 tsp ground cinnamon (or a cheeky sprinkle more. Or less. Up to you!)
- 1/4 tsp nutmeg (optional, my gran always added this, but honestly, it’s not a deal-breaker)
- 1 tbsp butter, cut into small pieces (I’ve used margarine when out of butter, but, eh, you can taste the difference)
- 2 tbsp rolled oats (optional but nice for a crumble vibe)
- A handful of chopped walnuts or pecans (or skip it if your lot doesn’t like nuts)
- Pinch of salt (trust me, it matters)
- 1-2 tsp maple syrup or honey for drizzling (sometimes I go wild and use date syrup—it’s lovely!)
So, Here’s How I Do It (But Feel Free to Wing It)
- Preheat your air fryer to 350°F (about 180°C), if your model needs it. Some just do their own thing; I never know for sure, and it doesn’t seem to matter much.
- Core the apples. Try not to go through the bottom—though, honestly, I almost always do. If the bottoms fall out, just cram some oats in there to plug the hole (sounds odd, but it works!).
- Mix the brown sugar, cinnamon, nutmeg, salt, oats, and nuts in a little bowl. I usually taste a bit here—quality control, right?
- Stuff each apple cavity with your mixture. Then dot the butter on top. If it falls out the side, just toss it into the air fryer basket. It’ll melt somewhere.
- Pop them in the air fryer basket. Try to space them so they’re not squished—though mine always end up huddling together for warmth (or maybe I just overfill the basket, who knows?).
- Drizzle the apples with honey, maple, or whatever sweet goo you like.
- Air fry for about 15-18 minutes, depending on the apple size. Smaller apples? Check at 12 minutes. Bigger ones? Give it a minute or two more. They should be fork-tender but not completely collapsed—unless you like apple mush, in which case, go longer.
- Let them cool a tick before you eat them. Molten sugar is wily stuff. Ask my poor tongue.
Things I’ve Learned (Sometimes the Hard Way)
- Don’t skip the salt. I forgot it once, and it was weirdly bland.
- If you overstuff the apples, the filling just bakes out… but you can scoop it up and eat it anyway. No one’s judging.
- I always think they’ll need more sugar, but honestly, the apples plus a drizzle on top are usually plenty sweet.
Variations I’ve Tried—Some Winners, Some Not
- I’ve swapped the cinnamon for pumpkin pie spice—tastes like autumn in a bite.
- Chopped dried cranberries or raisins mixed in? Nice touch.
- Once I stuffed them with peanut butter, thinking I was a genius… let’s just say I won’t do that again. (Peanut butter oozed everywhere. Disaster.)
Equipment Talk (Or, What If You Don’t Have an Air Fryer?)
Look, I love my clunky old air fryer (it’s got a rattly basket, but I’m attached), but if you don’t have one, you can absolutely do these in an oven at 350°F—just bake for about 30 minutes. They’re not quite as speedy, but the house still smells ace. Don’t have a corer? A little teaspoon (or a sharp knife and steady hand) will do. Or just hack away at it. No one’s watching.
Storing Leftovers (If You Have Any…)
These keep in the fridge for up to 2 days in a covered container—though honestly, in my house it never lasts more than a day! If by chance one sneaks past the family, I like it cold the next day (maybe even better, actually). You can reheat in the air fryer or microwave, but I sort of like them cold, straight from the fridge, with a bit of yogurt.
How I Serve Them (And Why My Family Thinks I’m Extra)
I’m partial to a scoop of vanilla ice cream (or clotted cream if I’m feeling fancy, which isn’t often). My sister swears by Greek yogurt for breakfast—she claims it makes it healthy. Sometimes, if it’s a real treat, I scatter a few extra toasted nuts on top. And yes, we do eat them right from the air fryer basket sometimes. Less dishes.
Lessons Learned (The Hard Way, Naturally)
- Let the apples cool for at least 5 minutes. I once tried to serve immediately—let’s just say, lava tongue is real.
- Don’t overfill your basket. I got greedy once; the apples stuck together and the sides were a bit raw. Oops.
- Actually, I find it works better if you don’t pack the filling in too tight—leave room for bubbling.
Frequently Asked (And Sometimes Funny) Questions
- “Can I use any apple variety?” Yeah, pretty much! Just avoid super-mealy ones like Red Delicious. They go a bit… floppy. I like Honeycrisp or Jonagold, but if I’m honest, whatever’s in the fruit bowl is fair game.
- “Can I make these dairy-free?” Totally. Swap the butter for coconut oil or plant-based spread. Tastes a tad different, but not in a bad way.
- “Do I need to peel the apples?” Nope! I never do. The skin helps keep everything together. Plus, less work, right?
- “What if I don’t have oats?” Just skip them. Or use granola, or even a bit of flour. I’ve done them without and they’re just as tasty, maybe a bit less crumbly.
- “Is this dessert actually healthy?” Eh, it’s healthier than pie, I suppose! But, well, it’s still dessert.
- “What about reheating?” Honestly, microwave 30 seconds and you’re golden. Or pop back in the air fryer for a few mins. Cold is good too, if you ask me.
Oh! And if you’re as obsessed with air fryer hacks as me, check out Air Fryer Eats for more fun ideas. Or if you want to try a different twist with pears, you might like Sally’s baked pears. I’ve pinched ideas from both, shamelessly.
So, next time you want apple pie without the pie, give these Air Fryer Apple Pie Baked Apples a whirl. And if you find a better filling combo, tell me! Not that I need another excuse to make these…
Ingredients
- 4 large apples (such as Honeycrisp or Granny Smith)
- 1/3 cup rolled oats
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 tablespoons chopped walnuts or pecans (optional)
Instructions
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1Wash and core the apples, creating a cavity in the center without cutting all the way through.
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2In a bowl, combine rolled oats, brown sugar, cinnamon, nutmeg, melted butter, vanilla extract, and nuts if using. Mix until well combined.
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3Stuff each apple with the oat mixture, pressing gently to fill the cavity.
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4Place the stuffed apples in the air fryer basket. Air fry at 350°F (175°C) for 16-18 minutes, or until the apples are tender and the filling is golden.
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5Carefully remove the apples from the air fryer and let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream.
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.
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