Air Fryer Baked Apples
Why this recipe works
- Fast pudding: The air fryer softens the apples quickly while keeping the filling hot and bubbling.
- Simple but rounded flavour: Butter, brown sugar and cinnamon melt together into a warm, caramel-like filling, with sultanas adding extra sweetness and chew.
- Easy to judge: The apples are ready when they pierce easily and the centres are visibly bubbling, so there is no need for technical timing.
Get the most out of this recipe
Ingredient notes
- Choose firm apples: Firm eating apples hold their shape best as they soften, giving a tender pudding without collapsing in the basket.
- Adjust the richness: Dark brown sugar gives a deeper, more toffee-like filling, while light brown sugar keeps the flavour softer and milder.
Texture tips
- For softer apples: Cook a little longer if the apples are still firm in the centre, checking with the tip of a knife.
- Avoid collapsed apples: Start checking towards the early end of the cooking window, especially if the apples are small or naturally soft.
Timing notes
- Let the filling settle: A short rest after cooking allows the bubbling centre to calm slightly, making the apples easier and safer to serve.
- Best served warm: The texture and syrupy filling are at their best soon after cooking, while the apples are tender and the juices are loose.
Make-ahead tips
- Reheat gently: Reheat chilled apples in the air fryer at 160°C (320°F) until piping hot, or warm them in the oven at 180°C (355°F).
- Best on the day: They can be refrigerated, but the apples keep their best shape and texture when cooked and served the same day.
Equipment you'll need
Ingredients
Instructions
- Heat the air fryer to 180°C (355°F) for 3 minutes. Meanwhile, halve a small slice off the bottom of each apple if needed so they sit level.
- Core the apples, keeping the bases intact, and widen the cavity slightly with a small knife. Place the apples in the air fryer basket.
- In a bowl, mix the butter, light brown sugar, ground cinnamon and sultanas until well combined. Spoon the filling into the apples, pressing it in so it sits just below the rim.
- Air fry for 12 to 16 minutes, until the apples are tender when pierced and the centres are bubbling and lightly caramelised. If the tops brown too quickly, lower the temperature to 170°C (340°F) for the final few minutes.
- Rest for 2 minutes, then serve warm with the buttery juices spooned over. Take care, as the filling will be very hot.
Recipe notes
Tips
- Choose firm apples so they hold their shape as they cook.
- If the apples wobble in the basket, trim a very thin slice from the base to help them stand upright.
- Start checking at 12 minutes; the exact time depends on the apple variety and size.
Substitutions
- Replace Sultana with Raisin for a slightly deeper, more caramel-like sweetness.
- Replace Light brown sugar with Dark brown sugar for a richer, more toffee-like filling.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in a covered container. Reheat in the air fryer at 160°C (320°F) for 4 to 6 minutes until piping hot, or warm in the oven at 180°C (355°F) for about 10 minutes.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (10min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Milk
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