A green apple is cored, sliced crosswise into thin rounds, tossed with cinnamon sugar and air-fried at 160 °C / 325 °F for 15 minutes. The slices crisp up further as they cool. No oil. Served with yogurt mixed with honey and cinnamon for dipping.
Two peeled apples grated on the large holes, mixed with sugar, cinnamon and a little orange zest, spread over a sheet of puff pastry, rolled into a log and sliced into 3 cm pieces. The rolls are brushed with beaten egg and air-fried on parchment at 170 °C / 340 °F for about 25 minutes, then dusted with powdered sugar. Makes about 10 rolls.
Whole apples are cored and peeled, rolled in cinnamon sugar, set on a square of puff pastry and stuffed with soft caramel candies. The pastry is sealed around the apple, brushed with beaten egg, sprinkled with more cinnamon sugar and air-fried at 180 °C / 350 °F for 20 minutes. The candies melt into a caramel sauce in the middle. One apple per person.
Two peeled apples, two eggs, sweetened condensed milk and cinnamon are blended smooth, poured into small oven-safe dishes and air-fried at 160 °C / 325 °F for 20 minutes. No flour, no butter, no added sugar. The pudding puffs up golden and sets soft and custardy, like a warm apple cake. Serves 2.
Apples cut into thick wedges, shaken in a jar with a batter of flour, cornstarch, brown sugar, cinnamon and milk, rolled in sweet breadcrumbs and air-fried at 200 °C / 400 °F for 12 minutes. Crisp outside, soft and juicy inside. Served with yogurt for dipping.
An apple cake cooked entirely in a frying pan, with no oven and no flour. Ground rolled oats are soaked in warm water for 10 minutes until they thicken, then mixed with eggs, honey, cinnamon and baking powder into a thick batter with chopped dried apricots, cranberries and nuts. A buttered parchment circle, a thin layer of brown sugar and a ring of thin apple slices go into the pan first, the batter on top. It cooks covered on low heat, is flipped between two sheets of parchment so the apples end up on top in their caramel, and finishes with 10 more minutes. Serves 6.
Puff pastry apple and walnut half-moons are the bakery-window dessert built from a ready-made sheet: one strip cut into semicircles with the rim of a lid, a narrow egg-wash border, a thin layer of honey in the middle, then a filling of two apples cubed about 1.5 cm and cooked in butter with two tablespoons of brown sugar, a level teaspoon of cinnamon, orange zest and vanilla. The trick that keeps the juice with the fruit is cornstarch stirred into the orange juice before it reaches the pan. Soaked dried cranberries and coarsely chopped nuts go in, the second strip becomes the tops, pricked with a fork, and 20 minutes at 200 °C with the fan off turns them puffed and golden under a fine nut crumble. At the very end you hear the crunch. Makes 6.
Crispy apple tortilla triangles are apple pie with the hardest part deleted: flour tortillas stand in for pie dough. The filling cooks in one pan in about 15 minutes — cubed firm apples fried in 70 g of butter to a toasty edge, brown sugar, a whole spoonful of cinnamon, vanilla, lemon zest in ribbons — then a raw, lemon-tossed handful goes back in with a cornstarch slurry, so every triangle holds soft caramel apples and firm fresh ones side by side. Egg seals the folded seams and glazes the tops, a sprinkle of brown sugar bakes into a crackly shell, and 15–20 minutes at 200 °C turns the tortilla into something that snaps and tears like real pastry. Makes 4 triangles.
These apple ice cream pops blend whole apples into a creamy frozen treat: blitz 3 cored apples (skin on) with 2 tsp apple pie spice, ¼ cup honey and 1 cup coconut cream until smooth, freeze in molds, then dip in melted dark chocolate. Naturally dairy-free and spiced like apple pie. Makes about 6.