Crispy Braeburn Apple and Almond Sheet Tart
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- 1 1/4 cups almond flour or almond meal*
- 1/2 teaspoon vanilla extract
- 1/4 cup plus 1 tablespoon heavy whipping cream
- 8 sheets fresh phyllo pastry or frozen, thawed (each about 14x9 inches)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 1/2 tablespoons (about) sugar
- 3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices
- 1/2 cup apricot preserves
Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD Can be made 2 days ahead. Keep chilled.
Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
Nutritional ContentOne serving contains the following: Calories (kcal) 298.6 %Calories from Fat 47.3 Fat (g) 15.7 Saturated Fat (g) 5.4 Cholesterol (mg) 43.5 Carbohydrates (g) 37.1 Dietary Fiber (g) 2.5 Total Sugars (g) 23.3t Net Carbs (g) 34.6 Protein (g) 5.0Reviews Section
Apple and marzipan crispy tart
Looking out of the window at all the July liquid sunshine battering against the window, I decided that sitting and sunning myself in the garden was not the option so the kitchen it was.
Looking to use up some items from my baking cupboard my hand kept straying to my nemesis a block of marzipan.
I have always hated marzipan, which is funny as I love almonds. This lonely block was leftover from Christmas. I also had some Braeburn apples that needed to be used. I got thinking well apple and almonds to are a good match together. Think was the start of this lovely tart which my family and friends loved. Even I enjoyed a slice.
- Crispy pastry
- Melted marzipan
- Soft apples
- Crispy top
- Light and fresh
This dessert just works so well. It is nice and light after a meal or to have a slice for afternoon without spoiling your appetite, and lovely with some clotted or whipped cream.
I will definitely be trying some more recipes with my dreaded almond paste.
I would not change anything about this recipe, apart from maybe leave the peel on the apple. I also made this with a puff pastry round, just imagine a crispy apple marzipan pizza.
- 1 sheet of ready rolled vegan and gluten-free puff pastry
- 250g of marzipan coarsely grated
- 4 Eating apples halved and cored, such as Braeburn
- Juice of 1 lemon
- 25g of flaked almonds
- 30g soft light brown sugar
- 1 tbsp of dairy-free butter melted
- Preheat the oven to 200C /Fan 180 / Gas 6
- Unroll the pastry and place it on some baking parchment and lay in on a flat oven sheet.
- Mark out a 1 inch border around the sides of the pastry with a sharp knife but be careful not to cut all the way through. This will enable the border to rise and give you a raised crust for the fillings in the middle.
- Sprinkle 200g of the marzipan inside the border, covering the middle evenly.
- Lay an apple halves cut side down on a chopping board and thinly slice. lift up the sliced apple and lay it down on top of the marzipan. Press down gently on the slices so they spread out slightly. Squeeze over some lemon juice. Repeat with the other halves, squeezing lemon juice on them as you go.
- When all the apples are done brush over with the melted butter and sprinkle over the soft brown sugar and the flaked almonds.
- Place into the oven until golden and crispy and the apples are soft.
Utterly delicious served warm with some vegan vanilla ice cream or whipped cream
- 400g Braeburn apples
- 1 tsp cinnamon
- 1 tsp cardamom seeds, ground
- 1/2 tsp ginger
- Pinch of salt
- 1 tbsp coconut oil
Preheat the oven to 150C Fan.
Thinly slice the apple into 1-2mm rounds.
Remove the seeds by tapping the slices so the seeds fall out.
Smother the apple slices with the spice mix and place them onto baking trays greased with coconut oil (you could also use baking paper).
Bake for 45 mins until dry.
Allow to cool and keep in an airtight jar for freshness.
French Apple Tart
When you think of fall baking, French apple tart might not come to mind. Fall is the season for pie, and apple pie specifically. Fall desserts tend toward the homey and rustic, like classic fruit pies topped with a rumpled, burnished double crust. Or perhaps you're pulling out the baking pan to make an apple crisp, sweet with cinnamon and topped with a crunchy layer of sugared oat streusel.
This year, I'd encourage you to think beyond pumpkin pie and cranberry orange scones. Those simple recipes are wonderful, but it's nice to master something new. This particular recipe for French Apple Tart is strikingly sophisticated-looking, but actually easier to put together than a basic apple pie.
The secret behind its simplicity: a press-in crust. Instead of a classic pie crust, you'll mix together a sweet pastry dough (a food processor or a stand mixer makes this even easier), which you press into your tart pan with your fingertips. There's no cutting in of butter, no rolling out of the dough, no careful crimping of the edges.
The crisp, sweet crust is filled with a nutty, creamy frangipane. Made from eggs, almond flour, and sugar, the frangipane bakes into a dense, moist layer with a strong almond flavor. Thin slices of apple top the pie. The circles of apple give the pie a fancy, decorative touch without any complicated crust techniques!
Here's how to make a French apple tart:
Step 1: The crust
To make the crust you'll need:
11 tablespoons (156g) unsalted butter, softened
2 cups (241g) King Arthur Unbleached All-Purpose Flour
1/2 cup (57g) confectioners' sugar
1/4 teaspoon salt
Mix together all the ingredients. It's helpful to do this in a food processor or stand mixer, but you can do it by hand, as well. The dough will come together in a ball. Once it's smooth, drop spoonfuls of the dough into a greased 9" tart pan.
Using your fingertips, press the dough into the base of the pan and up the sides in an even layer. Place the crust in the refrigerator to chill while you prepare the filling.
Step 2: The filling
While the crust chills, make the frangipane filling. Traditionally made of blanched ground almonds, eggs, and sugar, frangipane is an excellent and easy way to elevate a fruit pie. It adds a layer of flavor and texture, but is so much simpler to make than a custard filling.
Here, you'll use almond flour (a nice shortcut to grinding your own almonds). A touch of all-purpose flour helps to keep the filling light yet firm. You'll need:
8 tablespoons (113g) unsalted butter, softened
1 cup (198g) granulated sugar
1/2 teaspoon almond extract
2 large eggs, at room temperature
3/4 cup (72g) almond flour
1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
1 to 2 medium apples, peeled or unpeeled, very thinly sliced*
Spread the filling in the chilled crust. Arrange the apple slices neatly in circles, pressing them gently into the frangipane. You can peel the apples or leave them unpeeled. I like leaving the peel on to show a small slice of color.
Step 3: Bake your French Apple Tart
Bake the tart for 40 to 50 minutes. The tart is ready when the edges of the crust begin to brown and the frangipane puffs up slightly.
Once baked, the frangipane firms but stays wonderfully moist. The apple slices soften slightly in the oven, just like in a classic apple pie.
Serve this tart warm or chilled. It's delicious with a dollop of whipped cream (add a dash of cinnamon!) or a scoop of vanilla ice cream. Consider it a new addition to your fall baking repertoire, and a perfect way to impress at a dinner party.
You can find the full recipe here, as well as an entire collection of Harvest Favorite recipes.
BEST APPLE CRISP RECIPE
Double the buttery oat topping makes this apple crisp the best ever!
- 2 cups oats (I like old fashioned, but quick will work as well)
- 2 cups brown sugar
- 1 cup flour
- 1 Tbsp cinnamon
- 1 tsp salt
- 1 cup soft butter
- 1/2 cup chopped nuts
- 14 apples, peeled and sliced (11 cups)
- 1/4 cup sugar plus 1/2 tsp cinnamon
- Preheat oven to 350°. Spray a 9x13" pan with nonstick cooking spray set aside.
- Combine oats, sugar, flour, cinnamon, salt, and butter in a mixing bowl. Mix with a pastry blender or fork till crumbly. Add chopped nuts if desired.
- Press about a third of the mixture in the bottom of the prepared pan. Spread apples over crust and sprinkle with the 1/4 cup cinnamon sugar mixture.
- Sprinkle remaining crumb mixture evenly over the top of the apples. Bake at 350° for 40-50 minutes or till apples are tender.
- Serve warm with vanilla ice cream.
-Tart apples like Granny Smiths work best for this recipe. Johnathon and Braeburn apples also work well.
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Did you make this recipe?
Leave a comment below and pin the recipe to Pinterest!
French Apple Tart Recipe & Video
This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust ( P a te Sucre e) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices. You will notice that the edges of the apples are beautifully caramelized and this is done by placing the baked tart briefly under the broiler (you can also use a handheld propane torch). The finishing touch is to glaze the apples with apricot preserves to give them an attractive sheen with the added bonus of keeping the apples wonderfully moist. I like to serve this French Apple Tart warm with vanilla ice cream or a dollop of softly whipped cream or creme fraiche.
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll over the top of your tart pan. Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
Preheat your oven to 400 degrees F (200 degrees C). Line the chilled unbaked pastry shell with parchment paper or foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove the parchment paper and weights. Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.
Apricot Glaze: In a small saucepan heat the apricot preserves just until boiling. Remove from heat and strain to get get rid of lumps. Add the Grand Marnier or water. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.)
For Apple Tart: Spoon the applesauce into the cooled pre-baked tart shell.
Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices. Melt the butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons (25 - 50 grams) sugar (depending on tartness of apples) and ground cinnamon. Add the apples and saute until they just begin to soften (approximately 3-5 minutes). Remove from heat and let cool slightly.
Arrange the apple slices in concentric circles over the applesauce, and brush with about 1 tablespoon (12 grams) melted butter. Place the tart pan on a larger baking sheet and bake the tart for 25 - 30 minutes or until the apples are soft but not mushy.
If desired, dust the top of the tart with powdered sugar, cover the edges of tart with foil, and place under a preheated broiler, about 4 inches (10 cm) from the heat, until the edges of the apples are golden brown and crisp. Watch carefully. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.
1 1/2 cups (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter , at room temperature
1 large egg, at room temperature
1/2 cup (120 ml) (150 grams) apricot preserves
1 tablespoon Water or Grand Marnier, Cognac, Calvados, or Rum
1 1/4 cups (300 ml) (300 grams) lightly sweetened applesauce (homemade or store bought)
1 1/2 pounds (675 grams) firm textured apples (about 3 medium-sized apples) (Granny Smith, Honey Crisp, Braeburn, Golden Delicious, Jonathan, etc.)
2-4 tablespoons (25-50 grams) granulated white sugar (depending on sweetness of your apples)
Caramel Apple Tart- Mouthwatering desert to win hearts
Prepare this amazing apple tart dessert to satisfy the demand of your sweet tooth in few minutes time. Yes, it’s the perfect dessert made of 5-ingredient which can win your little one’s heart easily and is healthy too. Use of caramelly dulce de leche along with apple slice as the topping will make this crescent tart utterly delicious. I will add some drizzle to spark up the taste to make it even better.
Details for Dessert Preparation
|TOTAL TIME||30 MINUTES|
|PREP TIME||30 MINUTE|
|COOK TIME||0 MINUTES|
Ingredients for The Yummy Desert:
One can Pillsbury™ ( (8 oz) sheet of crescent refrigerated dough. Alternative you can go for one can Pillsbury™ (8 oz) crescent refrigerated dinner rolls
Butter 1 Tablespoon
- Three apples properly peeled and sliced (minimum 4 cups)
- 1/3 cup powdered brown sugar
- 3/4 cup dulce de leche (sweetened caramelized condensed milk)
How to Make Caramel Apple Tart
- Heat the oven to 375°F first and then spray the cookie sheet using cooking spray. Now you need to unroll the sheet right on the cookie sheet. Leave it for a minute and then get it pressed in shape of a rectangle in 12 inches measurement. In case you are using crescent rolls then you need to press the seams together.
- It’s time to bake the sheet to prepare the base for our yummy Caramel Apple Tart. Bake no more than 13 minutes or else it may burn. After baking it will take a golden brown color. It will be crunchy and crispy.
- When the sheet is baking, take a nonstick skillet of 10 inches and place on stove. Take the peeled slices of apples and cook it with one teaspoon of butter and sugar. Keep the flame at medium range and heat it for about 8 minutes. Keep stirring constantly, or it will burn the apples. Continue it till the apples become tender.
- Now take 1/2 cup of dulce de leche and spread it evenly over the golden crispy crust. Make sure you give a gap of about 1/2 inch as a border on the crust.
- Take the cooked apple slices and provide a single layer of it cautiously on the crispy crust.
- Take a microwave bowl of small or medium size. Collect the remaining dulce de leche, ensure it’s not more than a 1/4th cup. Microwave it for max 20 sec. Pick a fork to the drizzle up the apples with it. Serve it hot and enjoy the yummy flavor.
- Dulce de leche is a sweetened condensed milk, which is caramelized to make it thicker and bit sticky with a light shade of caramel color. It is available in any grocery outlet.
- Earlier, use of crispy honey apples was made to make the desert. You can select any baking apple of your choice, like Braeburn, McIntosh or even Granny Smith. Each of the variety will make it taste awesome.
Nutrition Facts with My Rating:
One serving of this mouth-watering dessert has 170 calories along with 4 1/2 g fat. 180mg of sodium is there with 10mg of Cholesterol. It consists of 100 mg Potassium aside to Total Carbohydrate of 30g. 1 serving of these desserts contains 2g protein.
Make this easy to make a tasty and delicious dessert to entertain your unexpected guests at home. I learned it from my friend, and when tasted I gave it a rating of 9 on 10, based on its taste, preparation time and nutrition facts.
Try it making today and share with me your experience and personal rating.
Apple mosaic tart with salted caramel
My husband likes to joke that every other comment on this site in the month of October is, “Help! I went apple picking and I brought home 20 pounds of apples and I don’t know how to use them up!” It’s not true, of course it’s every five or six comments. We mostly have a giggle about it because we didn’t know how one could go to an apple grove and not realize that 20 pounds of apples is an impossible amount to munch your way through, no matter how enthusiastic of an apple-eater you might be. Furthermore, seeing as quite often, only one apple type is ripe at a time, you’re not likely even bringing a mix home that might sustain your interest from apple to apple, ad inifinitum. So, you know where this is going. Guys, we went apple picking last weekend and I brought home almost 15 pounds of apples! What do I do with them?
I am kidding, mostly. I have a few ideas for them. The first 6 pounds went to the largest batch of applesauce, ever, half of which is in the freezer for my resident Applesauce Junkie. The next few pounds were munched on, happily. A few pounds are on the table in a bowl, though I think Ramona Quimby must have snuck in because I keep noticing single, tiny bites taken out of each (because the first bite is the tastiest). Next, well, this happened. And once this happens, I think you’re going to be glad you have a bunch of pounds of apples left, because this is the kind of stuff that calls for a repeat performance.
Are you taking submissions for your new favorite dead simple fall dessert? I understand that competition in this arena is pretty fierce. I’ve already shared Pumpkin Cinnamon Rolls this month, and I don’t expect you to throw them over so quickly in the Winning October Bellies and Minds race. If it helps, you can relegate them to the breakfast category. Of course, that still leaves the Simplest Apple Tart. But every five or so years, well, I think there should be a new simple apple tart in town, and I think it should be this one.
This tart is, in essence, a French apple tart, a simple affair involving puffed pastry, thin slices of apples fanned this way and that before they are dotted with butter, sprinkled with sugar and baked in the oven until they solder together into an puddled-apple-butter-caramel fusion that is entirely greater than the sum of its parts. The only places I take issue with these tarts is in their linear approach to apples (I prefer, and consider it futile to resist, the stunning look and fanning pattern of Lady M’s Apple Tapestry Tart) and in the finishing step, where a little jam (usually apricot or something chosen for its light color, but never its flavor harmony with the fruit below it) is melted to form a glaze that is brushed over the tart after it finishes baking. Apricot jam has no place on my apples. Surely, I reasoned, there are other ways to melt sugar into a glaze, maybe even a deeply cooked, caramelized one with coppery burnt sugar notes and a bit of sea salt and maybe if you let it bake into the apples for a few final minutes in the oven something really wonderful would happen and…
The result is a mosaic of fall apple bliss. Here’s where I’m supposed to say “You won’t believe how good just puffed pastry, apples, butter, sugar and salt can taste together,” but friends, I think you would believe me, that you do, you get it. And that is exactly why you have to make this this weekend.
Apple Mosaic Tart with Salted Caramel
Puffed pastry is a wonderful thing to keep around in your freezer. It comes at all price points, but I do think that the best ones contain only butter, not shortening. DuFour is my favorite brand it is an investment that you will be able to taste in every bite and this is the kind of tart where you’ll really be able to tell. If you buy some for this recipe, buy two. You’ll thank me next week, when you need to make it again.
Be ye not intimidated by homemade caramel. I promise, it can be so simple. You don’t need water, corn syrup, a pastry brush or exclamation point-ed nerve-wracking admonitions to not stir. You just put some sugar in an empty saucepan, turn the heat up and wait a few minutes. It will melt it always does.
Note: The caramel glaze is not like a caramel sauce you would put on ice cream. Those will have more cream in them, to keep them thin. I was going for a firmer one, soft only when melted, and with as clean of a color as possible (not muddied by extra cream). For a traditional salted caramel sauce, use this recipe. For a slightly thinner salted caramel syrup (amazing on pancakes or crepes), use this.
Serves 12 (It should be sliced like this earlier version, not the final one I hastily photographed here.)
14-ounce package puff pastry, defrosted in fridge overnight
3 large or 4 medium apples (about 1 1/4 pounds)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, cold, cut into small bits
Salted caramel glaze
1/4 cup granulated sugar
2 tablespoons unsalted butter (or salted, but then ease up on the sea salt)
1/4 teaspoon flaky sea salt (or half as much table salt)
2 tablespoons heavy cream
Heat your oven to 400°F. Line a rimmed baking sheet or jelly roll pan with parchment paper. Ideally you would use a 10吋-inch jelly roll pan, as I do here. A smaller pan will make a thicker tart (and you might need fewer apples). In a larger pan, you can still fit a 10吋-inch tart, which I think is the ideal size here.
Lightly flour your counter and lay out your pastry. Flour the top and gently roll it until it fits inside your baking sheet, and transfer it there. Try not to roll it any bigger than you’ll need it, or you’ll have to trim, which means you’ll have to sprinkle the trimmings with cinnamon-sugar and bake them into cookie-sized segments for snacks. And that would be terrible.
Peel the apples and cut them in half top-to-bottom. Remove the cores and stems (I like to use a melon baller and/or a pairing knife). Slice the apples halves crosswise as thinly as you can with a knife, or to about 1/16-inch thickness with a mandoline. Leaving a 1/2-inch border, fan the apples around the tart in slightly overlapping concentric rectangles — each apple should overlap the one before so that only about 3/4-inch of the previous apple will be visible — until you reach the middle. Sprinkle the apples evenly with the first two tablespoons of sugar then dot with the first two tablespoons butter.
Bake for 30 minutes, or until the edges of the tart are brown and the edges of the apples begin to take on some color. If you sliced your apples by hand and they were on the thicker side, you might need a little more baking time to cook them through. The apples should feel soft, but dry to the touch. If you puffed pastry bubbles dramatically in any place during the baking time, simply poke it with a knife or skewer so that it deflates. This is fun, I promise.
Meanwhile, about 20 minutes into the baking time, make your glaze. In a small saucepan over medium-high heat, melt your last 1/4 cup sugar this will take about 3 minutes. Cook the liquefied sugar to a nice copper color, another minute or two. Off the heat, add the sea salt and butter and stir until the butter melts and is incorporated. Add the heavy cream and return to the stove over medium heat. Cook, stirring constantly, until you have a lovely, bronzed caramel syrup, just another minute, two, tops. Set aside until needed. You may need to briefly rewarm it to thin the caramel before brushing it over the tart.
After the tart has baked, transfer it to a cooling rack, but leave the oven on. Using very short, gentle strokes, and brushing in the direction that the apples fan to mess up their design as little as possible, brush the entire tart, including the exposed pastry, with the salted caramel glaze. You might have a little leftover. Whatever you do, do not spread it on a sliced apple for a snack. Trust me.
Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. Let tart cool complete before cutting into 12 squares. Serve plain, with coffee or tea, if you’re feeling grown-up or with a scoop of vanilla ice cream, if you’re feeling particularly indulgent.
Easy Almond-Apple Cookies Recipe Notes
For best tasting cookies, be sure to use a tart-sweet or sweet apple, such as Gala, Fuji, Honeycrisp, Pink Ladies, Braeburn, etc.
Be sure to process the apple until it looks like raw apple sauce and the juices are releasing. Be sure to measure the amount of apple after it has been pureed. Do not use more than the 1/2 cup that is called for in the recipe or your mixture will be too wet.
Change up the flavor by substituting the ground cinnamon with pumpkin pie spice, ginger, or cardamom, or adding a tablespoon or two of mini chocolate chips, stirring in a bit of extract (1/2 teaspoon of vanilla extract or 1/8 teaspoon of almond)
Add a little more sweetness with a couple of teaspoons of your sweetener of choice (brown sugar, coconut sugar, maple syrup, honey, truvia (affiliate link) , etc.)
1/2 cup water into the air fryer basket helps in producing steam which results in a moist baked apple recipe.
Don&rsquot reduce / increase the quantity of water &ndash We tested the recipe with 1/4 cup / 1/2 cup and 3/4 cup water. We found that 1/4 cup was just perfect, but all the evaporates in the cooking and the air fryer basket becomes a sticky mess to clean after. Whereas, 1/2 cup created the necessary steam yet was much easier to clean.
The recipe can be easily doubled for 2 large apples.
Make the following changes if using medium size apples:
- The same filling recipe can be used for 2 medium apples
- Reduce the cooking time to 10 &ndash 13 minutes.
Best Apples to use &ndash The best apples to use for air fryer baked apples are firm and not super round. We prefer apples that hold its shape after the intense cooking like Gala, Granny Smith, Fuji, Jonagold, Braeburn, Pink Lady, or Honey crisp (refer more on best baking apples here).
Select apples that are a touch flatter on the sides &ndash This helps the apple half stand up straight when placed in the air fryer basket because you don&rsquot want them to topple over in the air fryer.
Serve baked apples hot with a scoop of vanilla ice cream, salted caramel sauce or whipped cream for an easy dessert or snack.
If serving for a light breakfast, then serve it with some greek yogurt sweetened with honey.
Frequently asked questions:
One serving of this baked apple (which is one half) is 171 calories. Please note that calories are subject to increase with the addition of vanilla ice cream, caramel sauce, whipped cream or yogurt.
Apples that are firm yet holds its shape upon baking without breaking down like Gala, Granny Smith, Fuji, Jonagold, Braeburn, Pink Lady, or Honey crisp are all great choices.