Air Fryer Baked Apples

Ingredients

• 2 largeapples, sweet-tart such as Cosmic Crisp
• 30 g (6 tablespoons)old-fashioned rolled oats
• 21 g (3 tablespoons)chopped pecans
• 38 g (3 lightly packed tablespoons)light brown sugar
• 43 g (3 tablespoons)unsalted butter, melted
• 8 g (1 tablespoon)plain flour
• 1.3 g (½ teaspoon)cinnamon
• 0.75 g (⅛ teaspoon)salt

Instructions

1. 1

   Preheat the air fryer

   Preheat the air fryer to 175°C (350°F).

2. 2

   Prepare the apples

   Wash the apples and pat them dry. Cut each one in half horizontally, then scoop the core out of all four halves with a melon baller, small ice cream scoop or spoon.

3. 3

   Mix the topping

   In a medium bowl, combine the oats, pecans, brown sugar, melted butter, flour, cinnamon and salt.

4. 4

   Fill the apples

   Divide the oat mixture between the apple halves, lightly packing it into the hollows where you removed the cores.

5. 5

   Air fry until tender

   Arrange the stuffed apples in the preheated air fryer basket. Air fry for about 15 minutes, until the apples are tender and the topping is golden.

6. 6

   Serve warm

   Serve the baked apples warm.

What are air fryer baked apples?

Baked apples are a familiar American autumn dessert: fruit is cored, filled with a sweet mixture and cooked until tender. This version uses an air fryer instead of an oven, with a topping of oats, pecans, brown sugar and cinnamon.

Sweet-tart apples balance the buttery filling, while the oats and pecans give it a pleasantly textured finish. Halving the apples creates a hollow for the topping and makes them easy to portion.

Nutrition and macros by portion

The nutrition label shows one serving as written: 261 calories, 2g protein, 33g carbs, 15g fat.

The apples and oats provide most of the carbohydrates, while butter and pecans contribute much of the fat; the oats and pecans also supply some protein. To balance the plate, serve a portion with plain yoghurt for extra protein or alongside a lighter main meal.

Choosing the apples

Apple choice: Sweet-tart varieties such as Cosmic Crisp bring enough acidity to balance the brown sugar and butter. Choose large apples so each half has room for a generous spoonful of topping.

Even halves: Cut horizontally through the middle of each apple, then scoop out the core. Remove the seeds and firm core without scooping away so much flesh that the apple loses its shape.

Getting the topping right

Oat mixture: Rolled oats, chopped pecans, flour and brown sugar make the crumbly base. The melted butter helps the ingredients come together and encourages the topping to turn golden.

Light packing: Spoon the mixture into each hollow and press it gently into place. Avoid compressing it firmly, so the topping stays textured rather than becoming dense.

Checking doneness

Texture cue: The apples are ready when they are tender and the topping is golden, which should take about 15 minutes in the air fryer. If checking with a small knife, the blade should slide into the apple flesh without much resistance.

Air fryer variation: Basket size and appliance performance can affect how quickly the apples cook. Use the recipe’s visual and tenderness cues rather than relying on the time alone.

Serving the apples

Serve these warm as a simple dessert, straight from the air fryer once they are safe to handle. Their sweet, spiced topping works well alongside plain yoghurt or a scoop of ice cream if you want something creamy.

For a more filling plate, pair a half with a spoonful of yoghurt. The apples are also easy to divide between four people as a modest dessert portion.

Timing and preparation

Prepare the topping while the air fryer heats, then fill the apple halves just before cooking. The total time is about 30 minutes, including preparation and air frying.

Have the apples ready before mixing if you want to move quickly: the topping can be divided among them as soon as it is combined.

Recipe notes & tips

• Use apples of a similar size so the halves cook at roughly the same rate.
• Pat the apples dry after washing so they are easier to handle while cutting and coring.
• Mix the topping until the melted butter is distributed throughout the oats and pecans.
• Pack the filling lightly into the hollows rather than pressing it down hard.
• Check for tenderness and golden topping around the 15-minute mark.
• Let the apples cool briefly before serving, as the fruit and filling will be very hot.

Variations

• Add walnuts: Swap the pecans for an equal amount of chopped walnuts.
• Change the spice: Replace the cinnamon with an equal amount of mixed spice.
• Make it fruitier: Add a few raisins to the oat mixture before filling the apples.
• Serve with yoghurt: Add a spoonful of plain yoghurt alongside each warm portion.
• Add ice cream: Pair the warm apples with a scoop of vanilla ice cream.

Common mistakes to avoid

• Using small apples: They leave little room for filling; choose large apples for this recipe.
• Removing too much flesh: The halves can lose their shape; scoop out the core while leaving a sturdy border.
• Packing the topping too tightly: It can become dense; press it into the hollow only lightly.
• Skipping the preheat: The cooking time may be less predictable; heat the air fryer to 175°C first.
• Relying only on the timer: Apples and air fryers vary; check that the fruit is tender and the topping golden.

How to store

Refrigerate leftover baked apples in a covered container and eat within 3 days. Reheat in the air fryer until warmed through, checking frequently so the topping does not over-brown.

Frequently asked questions