Ingredients
Scale
- 4 large Granny Smith or Honeycrisp apples, peeled, cored, and sliced
- 1/2 cup old-fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 cup cold unsalted butter, cubed
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- A pinch of salt
Instructions
- In a medium mixing bowl, toss your sliced apples with the lemon juice, granulated sugar, and half of the cinnamon. Ensure every slice is evenly coated. The lemon juice prevents browning and adds a bright acidity that balances the sweetness. Transfer the seasoned apples into a greased air-fryer-safe baking dish or four individual ramekins.
- In a separate bowl, combine the rolled oats, flour, brown sugar, remaining cinnamon, nutmeg, and a pinch of salt. Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Do not overwork it; you want small chunks of butter to remain for a flaky texture.
- Spread the oat topping evenly over the apples in your dish. Place the dish into the air fryer basket. Set the air fryer to 350°F (175°C) and cook for 15 to 20 minutes. Check the progress at the 12-minute mark. If the topping is browning too quickly, cover it loosely with a piece of aluminum foil. The dessert is done when the apples are bubbling and the topping is golden and firm.
- Carefully remove the dish from the air fryer using oven mitts. Let the apple crisp sit for 5 minutes before serving to allow the juices to thicken. Serve warm, ideally topped with a scoop of vanilla bean ice cream or a dollop of whipped cream.
- Cook Time: 35 minutes