These air fryer baked apples taste like individual crumbles and are perfect for breakfast or a lighter dessert. They can also be baked in the oven. The recipe includes options for whole wheat, gluten-free, and vegan variations.
I treated myself to an air fryer for the holidays and the first thing I made was these baked apples. They’re essentially cored apples filled with a crisp oat-based crumble. If you prefer a raw version, try a raw apple-pomegranate crumble recipe separately.
I’ve made these baked apples many times in the oven as well, and I’ll share both methods here so you can choose whichever works for you.
If your air fryer is small, halve and core the apples so they fit — halving makes coring easier and doesn’t affect the flavor.
What type of apple to use
Granny Smith is a classic baking apple, but I usually reach for a sweeter variety with thinner skin. Jonagold, Gala, or Golden Delicious work especially well here — they hold their shape and have a pleasant texture when baked.
If you want more ways to use apples, consider individual apple crisps, honey-ginger cranberry apple crisp, or healthy cinnamon apple muffins. And when you have a lot of apples, slow cooker applesauce is a great option.
Add-ins and topping
Raisins are my favorite, but dried cranberries or cherries are excellent substitutes. Nuts such as pecans add crunch, or omit them if you prefer. For extra sweetness, drizzle maple syrup on top or serve with a scoop of ice cream or a dollop of whipped cream for a more indulgent dessert.
Gluten-free option
To make these gluten-free, substitute Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour in place of all-purpose flour — it’s a direct swap and yields a tasty result. Use certified gluten-free oats as well to keep the recipe fully gluten-free.
Healthy whole wheat option
For a whole-grain alternative that still tastes similar to all-purpose flour, use white whole wheat flour. I don’t recommend regular whole wheat flour here, as its stronger flavor can be too pronounced in this delicate crumble.
Vegan option
Use melted coconut oil or vegan butter instead of dairy butter, and choose vegan-friendly toppings if serving as dessert. A vegan custard or nondairy ice cream would pair nicely.
If you try these air fryer baked apples, I’d love to hear how they turn out.
Air Fryer Baked Apples
Ingredients
- 2 medium apples (see notes)
- 1/2 cup (46 grams) rolled oats (if gluten-free, use GF oats)
- 2 tablespoons (15 grams) all-purpose flour, white whole wheat flour or for GF, use 2 tablespoons (18 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Mix
- 2 tablespoons (25 grams) brown sugar or coconut sugar*
- 2 tablespoons (28 grams) unsalted butter or coconut oil, melted and cooled (coconut oil for vegan)
- 2 tablespoons (15 grams) pecansoptional
- 3/4 teaspoon ground cinnamon
- pinch of salt
- 2 tablespoons raisins, dried cranberries or dried cherriesoptional
Instructions
To make them in an air fryer:
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If your air fryer can fit whole apples, follow the oven-style coring and filling method. If not, halve the apples through the stem, remove the core, and trim as needed so they fit. Avoid contact with the top heating element.
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Some topping may bubble over; prepare the air fryer accordingly. A piece of parchment can help in some models, but check your air fryer’s instructions first.
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Preheat the air fryer to 325 °F (162 °C).
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In a small bowl, combine the oats, flour, sugar, butter or coconut oil, pecans (if using), cinnamon, and a pinch of salt. Reserve the raisins to place inside each apple so they don’t burn.
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Put about 1/2 tablespoon of raisins in the center of each apple, then divide the crumble mixture among the apple halves, pressing it down to compact the topping so it won’t blow around in the air fryer.
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Place apples in the air fryer with the topping facing up and cook for 13–18 minutes, until the apples are tender but still hold their shape and the topping is beginning to brown. They will soften slightly more as they rest.
To bake them in the oven:
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Preheat the oven to 350 °F (175 °C) and choose a small baking dish that fits the apples. For the oven version you can make a larger batch.
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Cut about 1/2″ off the top of each apple and scoop out the core, then place the apples in the baking dish.
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Mix the topping ingredients in a bowl. For oven-baked apples you can mix the raisins into the crumble mixture.
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Spoon the mixture into the cored apples, pushing any exposed raisins or nuts into the crumble so they don’t burn.
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Bake for 25–30 minutes, until the apples are slightly softened and the crumble begins to brown. They will soften a bit more as they rest.
For either version:
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Serve warm, optionally topped with yogurt, whipped cream, or ice cream just before serving.