Air Fryer Baked Apples with Oat and Pecan Topping
Steps
- 1
Wash and dry the apples; do not peel them.
- 2
Using a teaspoon or small knife, carefully core each apple without cutting all the way through. Set aside the apple pieces to add to the topping.
- 3
In a small bowl, mix the melted salted butter with 1 teaspoon of ground cinnamon.
- 4
Using a pastry brush, brush the outside and inside cavity of each apple with the cinnamon butter. Set aside.
- 5
In a medium bowl, combine rolled oats, chopped pecans, brown sugar, 1 teaspoon of ground cinnamon, and 2 tablespoons of unsalted butter. If you have reserved apple pieces, chop them finely and add to the mixture. Mix well.
- 6
Divide the oat mixture evenly between the two apples, pressing it into the cavities.
- 7
Pour 1/2 cup of water into the bottom of the air fryer basket.
- 8
Place the apples carefully in the basket and cook in the air fryer at 175°C (350°F) for 13–15 minutes; check after 10 minutes for doneness.
- 9
Serve warm, optionally with vanilla ice cream, caramel sauce, or whipped cream.
Shopping list
2 apples, 2 tbsp salted butter, 1 tsp ground cinnamon, 1/4 cup old fashioned oats, 2 tbsp chopped pecans, 2 tbsp brown sugar, 1 tsp ground cinnamon (topping), 2 tbsp unsalted butter (topping)
Recipe story
Baked apples are a traditional dessert in many cultures, from English to American cuisine. In England, baked apples were served as a simple dessert as early as the 17th century, often filled with sugar and spices. In the United States, the recipe evolved with additions like oats and nuts, reflecting the culinary influences of settlers. This modern air fryer version retains the comforting essence of the dessert while adapting to contemporary quick-cooking techniques.
Ingredient Secrets
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cinnamon
In ancient Rome, cinnamon was more precious than gold, used in sacred rituals and royal perfumes. Legends told of fabulous birds called cinnamologus that built their nests from cinnamon sticks on inaccessible cliff tops. The cinnamon trade was long shrouded in mystery, with Arab merchants inventing fantastic stories to protect their sources.
Honey
Honey is one of the oldest sweet foods, used since the Stone Age. In ancient Egypt, it was offered to the gods and used in embalming. In ancient Greece, it was considered the food of the gods, and in Rome, it was used as medicine and preservative. During the Middle Ages, honey was the main sweetener in Europe before sugar.
