A delicious air fryer apple crumble recipe, which combines tart Bramley apples with a buttery oat crumble topping!
Servings : 4
Calories : 541kcal
- 700 g Bramley Apples roughly 3 large Bramleys (unpeeled weight)
- 25 g Caster Sugar
- ½ teaspoon Cinnamon
- 1½ tablespoon Water
For the crumble topping
- 100 g Plain Flour
- 100 g Oats
- 100 g Light Brown Sugar
- 100 g Butter melted
Preheat the air fryer to 160°C and butter a 1.5 litre baking dish. The shape of the dish can vary depending on the size and shape of your particular air fryer. It’s important to note that any dish that is safe to use in an oven can also be used in an air fryer.
Place the flour, oats, and brown sugar in a mixing bowl and stir in the melted butter until crumbles form. Set aside.100 g Plain Flour,100 g Oats,100 g Light Brown Sugar,100 g Butter
Peel and thinly slice the apples and place them into the baking dish with the caster sugar, cinnamon, and water. Give it a mix and then air fry for 12-15 minutes until the apples have softened.700 g Bramley Apples,25 g Caster Sugar,½ teaspoon Cinnamon,1½ tablespoon Water
Sprinkle over the crumble topping and air fry for a further 15-20 minutes until the top is golden and the fruit is bubbling underneath. Allow to cool for 10 minutes before serving.
- Use an air fryer-safe baking dish that fits comfortably in your air fryer basket.
- For the best results, choose tart cooking apples such as Bramley apples. These apples provide a nice tart contrast to the sweetness of the crumble topping.
- Cut the apples into even-sized pieces. This will ensure that they cook evenly and prevent some pieces from being overcooked or undercooked.
- If your crumble topping starts to brown too quickly, cover it with a piece of foil to prevent burning.
- Instead of using just apples, try mixing in other fruits such as pears, berries, or rhubarb for a delicious mixed fruit crumble.
- Add chopped nuts such as pecans, almonds, or walnuts to the crumble topping for a crunch and texture.
- Experiment with different spices in the crumble such as nutmeg, allspice, or ginger for a warming and aromatic twist.
- Use gluten-free oats and flour for the crumble topping to make it suitable for those with gluten intolerance or celiac disease.
Store – leftover crumble can be stored in an airtight container in the fridge for up to 4 days.
Reheat – in the microwave until hot.
Freeze – allow the crumble to cool then wrap the baking dish in foil or cling film and freeze for up to 3 months. Defrost in the fridge before reheating and serving.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Saturated Fat 2g : 13%
Polyunsaturated Fat :1g
Monounsaturated Fat :1g
Sodium 12mg :1%
Potassium 357mg : 10%
Carbohydrates 98g : 33%
Fiber 8g : 33%
Sugar 49g : 54%
Protein 11g : 22%
Vitamin A 108IU : 2%
Vitamin C 9mg : 11%
Calcium 81mg :8%
Iron 4mg :22%