Apple Pie Baked Apples
Apple Pie Baked Apples are stuffed with brown sugar, oats, butter, and cinnamon; bake at 350°F for 18 minutes until tender and bubbly with all the flavor of apple pie.
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Method
- 1
Core apples from the top, leaving the bottom intact to hold the filling. Scoop out about 1 inch of space.
- 2
Mix brown sugar, oats, softened butter, cinnamon, nutmeg, salt, and nuts.
- 3
Pack the filling into each cored apple, mounding on top.
- 4
Air fry at 350°F for 15-18 minutes until apples are tender when pierced with a knife and filling is bubbly.
- 5
Serve warm with a scoop of vanilla ice cream and a drizzle of caramel sauce.
Pro tip. Honeycrisp holds its shape best while getting tender. Don't core all the way through — you need a bottom to hold the filling. If apples are large, they may need a few extra minutes.
Why the air fryer wins here
- Ready in 18 minutes. The same dish takes about 31 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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