Air Fryer Apple Crisp

Golden brown air fried apple crisp in a baking dish topped with ice cream.

This easy Air Fryer Apple Crisp has tender and juicy apples mixed with cinnamon and brown sugar, making this dessert a perfect evening treat with a scoop of vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 441kcal

Author Slow The Cook Down

Equipment

Air Fryer
A 7.5 inch baking dish (or any oven safe dish or container that will fit in your air fryer basket)

Ingredients

For the filling

6 small apples
2 tablespoons brown sugar (can use white for a sweeter taste)
¼ teaspoon ground cinnamon
2 tablespoons water

For the topping

½ cup brown sugar (100g)
½ cup rolled or old fashioned oats (45g)
½ cup all purpose flour (70g)
¼ cup unsalted butter (cold) (4 tablespoons)

Instructions

Preheat the air fryer to 350f / 180c.
Peel the apples and chop into small cubes.
Toss the apple with the sugar, cinnamon and water and place in an ovenproof baking dish.
Place the baking dish in the air fryer and set to cook at 350f / 180c for 15 minutes. Stir half way through cooking.
While the apples are cooking, make the crisp topping. Add all of the topping ingredients to a bowl and use your fingers to rub the butter into the dry ingredients til it resembles breadcrumbs.
Once the apples are cooked, place the topping on top and press down lightly with your fingers.
Place the crisp back into the air fryer and set to cook at 350f / 180c for 10 minutes until the top is crisp and golden brown.

Notes

Use cold butter and cut it into small cubes before adding it to the other topping ingredients. Using room-temperature butter would cause the topping to spread out and flatten when baked.
To make sure the apples get cooked thoroughly, it's important to air fry this crisp in 2 steps, first the apples alone, then the full crisp with the topping.
You can easily turn this air fryer apple crisp into a gluten-free or vegan dessert by swapping the flour and butter in the topping.

Nutrition