Air Fryer Recipe
Cinnamon sugar apples
Crisp and flavourful, air-fried cinnamon sugar apples are an ideal snack or dessert option for any time of the year.
Ingredients
- 3 medium-sized apples (such as Granny Smith, Honeycrisp, or Braeburn)
- 2 tablespoons of unsalted butter, melted
- 1/4 cup of granulated sugar
- 1 tablespoon of ground cinnamon
- 1 teaspoon of vanilla extract
- A pinch of salt
Method
- Wash the apples thoroughly and peel if preferred.
- Core the apples and slice them evenly, about 1/4 inch thick.
- In a mixing bowl, combine granulated sugar, ground cinnamon, and a pinch of salt.
- Add melted butter and vanilla extract to the mixture and stir to form a paste.
- Coat the apple slices with the cinnamon-sugar mixture using a spoon or pastry brush.
- Preheat the air fryer to 180°C (350°F) for about 3 minutes.
- Arrange the coated apple slices in the air fryer basket in a single layer.
- Cook at 180°C (350°F) for 8-10 minutes, shaking the basket halfway through.
- Remove the apple slices and let them cool on a rack or plate.
Why this works in an air fryer
Thin apple slices soften quickly as the air fryer’s convection drives off surface moisture, concentrating the fruit sugars. The butter helps the cinnamon sugar stick and conducts heat, while salt and vanilla round out the sweetness. A single layer matters because trapped steam turns the coating syrupy rather than lightly caramelised.
Equipment notes
Assumes a 4–5 litre basket holding the slices in one loose layer; smaller baskets need batches. In a single-drawer air fryer, shake and redistribute halfway because the rear often runs hotter. In dual-zone models, use one drawer where possible, or split evenly and check the smaller load 1–2 minutes early.
Common pitfalls
- Apples look wet and pale at minute 10: the basket is overcrowded and the slices are steaming; cook in smaller batches and add 2–3 minutes only once they are in a single layer.
- Sugar is darkening before the apples soften: the slices are too thin or the air fryer runs hot; reduce to 170°C and cut future slices closer to 6 mm thick.
- Coating slides off in patches: the apples were very wet after washing or the butter paste was too loose; dry the slices thoroughly and let the melted butter cool slightly before coating.
- Edges are leathery while centres stay firm: the slices are uneven; separate thick pieces and give them 2–4 extra minutes, then slice more uniformly next time.
Variations & substitutions
- Use brown sugar instead of granulated sugar for a deeper caramel flavour, but check 1 minute earlier because molasses browns faster.
- Swap half the cinnamon for mixed spice or apple pie spice; the cooking time stays the same, but the flavour reads warmer and more pudding-like.
- Use coconut oil instead of butter for a dairy-free version; it coats well but gives a slightly less buttery finish and may firm up if the apples are cold.
- Add a teaspoon of lemon juice to sharper apples or very sweet varieties; it brightens the flavour but can make the coating looser, so pat the slices dry before mixing.
Storage & reheating
Keep cooled apples in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 3–4 minutes until warm and lightly tacky.
Nutrition
Calories: 250
