Warm cinnamon apples bring the best part of apple pie to the table without the crust. These wedges have tender, juicy centers, lightly browned edges, and a buttery cinnamon coating—not the dry crunch of dehydrated apple chips. Spoon them over oatmeal, pair them with vanilla ice cream, or enjoy them warm from a bowl.
This recipe makes 4 small servings or 2 generous servings. Allow about 10 minutes for preparation, 3–5 minutes for preheating, and 10–14 minutes per batch. Estimated total time is 25–30 minutes if the wedges fit in one spaced layer; add 10–14 minutes for each additional batch your basket requires. These are planning estimates, so use the tenderness cues below rather than the clock alone.
Ingredients
- 2 large firm apples, about 1 pound total, such as Honeycrisp, Pink Lady, or Granny Smith
- 1 tablespoon unsalted butter, melted
- 1 tablespoon packed light brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine salt
- Optional for serving: vanilla ice cream, plain Greek yogurt, or chopped toasted pecans
Choose apples without soft spots, and use the same variety when possible so the wedges soften at a similar rate. Honeycrisp or Pink Lady are good choices for a sweet-tart dessert; choose Granny Smith if you prefer a sharper contrast to the cinnamon sugar. Firm apples are preferable to very soft or mealy fruit for wedges that hold together.
How To Make It
Prepare the apples.
Wash and dry the apples. Leave the skins on for a little chew and sturdier wedges, or peel them for a softer finish. Quarter each apple through the stem, then cut away the core and seeds. Slice the quarters lengthwise into wedges about ½ inch thick at the widest part. Cut especially large quarters into three wedges rather than two; even thickness matters more than the exact number of pieces.
Mix the cinnamon coating.
In a large bowl, stir together the melted butter, brown sugar, cinnamon, vanilla, and salt. Add the wedges and toss gently until their cut surfaces are evenly coated. Break up any pockets of cinnamon or brown sugar with a spatula. The coating should be thin and cling to the fruit, rather than collect in heavy clumps.
Preheat the air fryer.
Once the apples are ready, preheat to 375°F (190°C), usually about 3–5 minutes or according to your appliance’s instructions. Keep the apples nearby so you can load the basket as soon as it is hot.
Arrange in a spaced single layer.
Place the wedges directly on the crisper plate or air-fryer basket, resting them on a cut side where possible. Leave small gaps and avoid overlapping. Cook everything together if it fits this way; otherwise, cook only the amount that fits and leave the remaining wedges in the bowl. Give those wedges another gentle toss before loading the next batch.
Cook, turn, and check early.
Air-fry for 5 minutes, then turn the wedges with silicone-tipped tongs. Begin checking tenderness at 8 minutes, especially if your wedges are thin or your air fryer browns quickly. Expect roughly 10–14 minutes total per batch. Comparable apple-wedge methods cook around this temperature, but variety, thickness, and basket airflow affect the finish.
Judge the centers, not just the color.
Pierce the thickest wedge with a fork or small knife. It should enter with little resistance, while the wedge still holds its shape when lifted. Look for a softened center and a few golden-brown patches along the edges. If the apples are still firm, continue in 1–2-minute increments. If the coating is darkening before the centers soften, reduce the temperature to 350°F (175°C) for the remaining time.
Serve warm.
Transfer the apples to a serving bowl and let them stand for about 2 minutes before eating. If cooking another batch, loosely cover the first batch on a plate. Serve on their own, spoon over breakfast oats, or add a scoop of ice cream for dessert.
Tips
- Keep the wedges substantial. Paper-thin slices belong to a different style of recipe. Aim for the measured thickness above so the centers stay juicy while the edges brown.
- For sweeter apples, finish at the table. Try a small drizzle of maple syrup after cooking instead of adding extra sugar to the basket coating.
- Make one simple variation. For a dairy-free version, substitute 1 tablespoon melted coconut oil or neutral oil for the butter. For a warmer spice blend, replace ¼ teaspoon of the cinnamon with ground ginger.
- Add crunch after cooking. Sprinkle toasted pecans or granola over the finished apples rather than cooking small toppings alongside the wedges.
Storage and Reheating
Transfer leftovers to a shallow, covered container and refrigerate within 2 hours, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Do not leave them out to cool completely before refrigerating.
Keep refrigerated apples for 3–4 days. Store ice cream, yogurt, and crunchy toppings separately, adding them only when serving.
To reheat, try 325°F (163°C) in the air fryer, checking after 3 minutes, or microwave a small portion in 20–30-second intervals. Times will vary with the amount and starting temperature; reheat leftovers to 165°F (74°C). Handle the softened wedges gently and warm only what you plan to serve.
