Apple Crumble in the Air Fryer
A good apple crumble needs tender fruit under a crisp, golden topping. The air fryer does the top well because the fan keeps the crumbs dry and toasted, and a small dish heats through much faster than a full-size oven. This air fryer apple crumble serves four in four ramekins, or two to three if you cook it in a single small dish.
- Temperature
- 170°C
- Total time
- 40min
- Prep
- 15min
- Servings
- 4
- Per serving
- 360kcal
Why the air fryer works for apple crumble
Making an air fryer apple crumble gives you the best part of the dish, the crisp topping, with much less effort. The hot air blows across the loose crumbs, which dries and browns them evenly while the apples steam underneath. The compact cooking space also heats up in minutes, so a small crumble does not need the whole oven.
The one thing to plan for is size. Four ramekins or one 16 cm dish fit a 4–6 litre basket, but a big family dish does not. If you want something closer to a pastry dessert, try the apple pie instead. Apple crumble in air fryer baskets is best treated as a small pudding for two to four people.
How to make apple crumble in the air fryer
Tap a time to start a timer.
- Prepare the apples Toss the apple chunks with the caster sugar, cinnamon and lemon juice. Divide them between 4 ovenproof ramekins (about 200 ml each), or put them in one small dish that fits in your basket with a finger of space around it.
- Make the topping Rub the butter into the flour with your fingertips until it looks like coarse breadcrumbs, with a few pea-sized lumps. Stir in the demerara sugar and oats.
- Add the crumble Spoon the topping loosely over the apples. Do not press it down, because loose crumbs crisp better. Pile it a little higher in the middle.
- Cook Preheat the air fryer to 170 °C for . Put the ramekins in the basket and cook for . A single dish needs . Lay a piece of foil loosely on top if the crumbs darken before the apples are soft.
- Check and rest The crumble is ready when the topping is golden and the fruit juices bubble at the edge. A knife slid into the apple should meet no resistance. Let it stand for , as the fruit is very hot.
Cooking times and temperatures
| Apple Crumble | Temperature | Time |
|---|---|---|
| Four ramekinsBest for small baskets | 170 °C | 18–20 min |
| One small dish, 16 cm | 170 °C | 22–25 min |
| Crumble for one | 170 °C | 15–18 min |
| Pear and ginger crumbleUse ripe pears | 170 °C | 18–20 min |
| Crumble with granola toppingGranola browns quickly | 160 °C | 15–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
Tips
- Choose the right apples. Bramleys collapse into a soft, sharp purée. For a firmer texture, use half Bramley and half eating apples such as Braeburn.
- Cut the apples evenly. Pieces of about 2 cm cook in the same time as the topping. Large wedges stay hard in the middle.
- Make the topping in advance. The raw crumble keeps in the fridge for 2 days, or in the freezer for 3 months, and can be cooked from cold.
Serving
Serve the crumble hot with custard, cream or vanilla ice cream. A spoonful of Greek yoghurt makes a lighter choice. If you are baking more than one pudding, a tray of brownies or warm scones also works well afterwards, since the machine is already hot.
Storing and reheating
Cooled crumble keeps for 2 days in the fridge, covered. To reheat a portion, put it in the air fryer at 150 °C for 5–6 minutes, until it is steaming hot all the way through (75 °C in the centre) and the top is crisp again.
Variations
- Oat and nut: Replace 20 g of the flour with chopped hazelnuts or flaked almonds for more crunch.
- Blackberry and apple: Add 100 g blackberries to the fruit. They release juice, so use 1 tsp cornflour to thicken it.
- Spiced: Add ½ tsp ground ginger and a pinch of nutmeg to the topping for a warmer flavour.
Troubleshooting
- The topping is pale and soggy
- Keep the butter cold, do not press the crumbs down and do not cover the dish at the start. A few lumps in the mixture make the best crunch.
- The top burns before the apples are soft
- The fan heats the topping quickly. Cut the apples smaller, lower the heat to 160 °C and cover the crumble loosely with foil for the last part of cooking.
- The ramekins slide around
- Stand them close together, or place them in a shallow tin, so the fan cannot push them. Never let foil or paper hang loose.
Frequently asked questions
How long does apple crumble take in an air fryer?
About 18–20 minutes at 170 °C for ramekins, and 22–25 minutes for one small dish. The topping should be golden and the juices bubbling.
Can you make crumble with oats in an air fryer?
Yes. Oats add crunch and chewiness. Use up to 50 g in the topping, or swap the oats for more flour if you prefer a classic sandy crumble.
What size dish fits in an air fryer?
A round dish of 15–18 cm fits in most 4–6 litre baskets. Ramekins are easier and cook more evenly, so they are a good choice for small machines.
Can I make a crumble for one?
Yes. Use one ramekin with a quarter of the recipe and cook for 15–18 minutes at 170 °C.
Can I use frozen apples?
Yes, but defrost and drain them first, or the crumble will turn watery. Cooked apples from a tin also work if you drain them well.
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