Air Fryer Baked Apples
An oven takes forty minutes and wants preheating; an air fryer does the same in fifteen without heating the whole kitchen. One thing matters — the variety. Soft apples like Golden Delicious collapse into purée and run out of their own skins. Use firm, tart ones: Bramley, Granny Smith, Antonovka. They soften but hold, and they bring the sourness without which a baked apple is dull.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Level
- Easy
- Per serving
- 190 kcal
Ingredients
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What to use instead
For a dairy-free version use two spoons of coconut oil instead of butter. The oats and nuts set just the same.
Makes: 8 halves, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
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Step 1: Halve and core
Cut the apples in half and scoop out the core along with a little of the flesh. Make the hollow noticeably deep or the filling simply slides off to one side.
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Step 2: Mix the crumble
Combine the oats, brown sugar, walnuts, cinnamon and salt, pour in the melted butter and stir. It should be damp and clump together rather than scatter.
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Step 3: Fill the halves
Pack the hollows generously, heaped. The crumble settles as it bakes, so do not be shy about more than looks sensible.
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Step 4: Set them in the basket
Arrange the halves cut side up in a single layer. If one wobbles, shave a thin slice off its back so it sits level and the filling stays put.
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Step 5: Bake 15 minutes
Heat the air fryer to 165 °C and bake 13–15 minutes. The temperature is lower than usual on purpose: at 200 °C the crumble burns before the apple softens.
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Step 6: Check they are soft
A done apple takes a knife easily near the skin and the crumble is deep gold. If the top is dark but the flesh still firm, cover with foil and give it 3 minutes more.
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Step 7: Serve warm
Rest them 5 minutes — the insides are scalding. Serve with a scoop of ice cream: the hot-and-cold contrast is the whole point.
Tips & variations
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Tip
Avoid large apples. A half bigger than your palm will not cook through in the time it takes the crumble on top to burn.
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Swap
For a dairy-free version use two spoons of coconut oil instead of butter. The oats and nuts set just the same.
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Variation
Put a teaspoon of jam or honey in the hollow before the crumble — it bubbles up and soaks the apple from inside.
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Storage
Two days in the fridge. Reheat 4 minutes at 160 °C so the crumble crisps again, which a microwave will never do.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 190 kcal | 760 kcal |
| Protein | 3 g | 12 g |
| Fat | 7 g | 28 g |
| Carbohydrates | 30 g | 120 g |
Approximate values calculated from standard ingredient data.
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