Next, I place the coated apple wedges in a single layer in the air fryer basket. They shouldn’t be piled on top of each other. If they’re too crowded, they’ll steam instead of roast. I cook them for 8-10 minutes. At the halfway mark, I pause the air fryer and give the basket a really good shake to toss the apples for even cooking. I can already smell that amazing pie-like aroma filling the kitchen. They’re done when the edges are golden brown and the apples are tender when pierced with a fork.
While the apples cook, I make the magic dipping sauce. In my large, cold bowl, I combine the cold heavy cream, powdered sugar, vanilla, and that tiny pinch of salt. I whip it with my hand mixer on medium-high until it just starts to thicken. Then, I drizzle in the 3 tablespoons of caramel sauce and continue whipping until I have beautiful, firm peaks. The salt is my secret—it balances the sweetness and makes the caramel flavor pop. I transfer the apples to a plate, dollop the cloud-like cream on the side, and maybe drizzle a little extra caramel over everything for good measure.
Pro Tips for Best Results
I’ve tested the apple coating three different ways: with just oil, with melted butter, and with an egg white wash. Melted butter mixed with the sugar is the clear winner. The milk solids in the butter brown beautifully in the air fryer, giving the apples a deeper, more complex flavor than neutral oil ever could. It creates those delicious, crispy, caramelized bits that make these so addictive.
Here’s what I learned the hard way about the whipped cream: add the caramel sauce after the cream has started to thicken. If you add it at the beginning, the fat in the cream won’t whip up properly, and you’ll end up with a loose, soupy mess. Whip the cream to soft peaks first, then stream in the caramel. This ensures a stable, fluffy, pipeable dipping sauce.
For apples that are tender but not mushy, keep an eye on the clock and don’t be afraid to check early. Different air fryer models and apple varieties cook at different rates. Start checking at 8 minutes. You want them soft enough to bite through easily but still holding their wedge shape. They will soften a bit more as they cool, so pull them out when they’re just a touch firmer than your ideal final texture.
Common Mistakes to Avoid
My biggest first-time mistake was overcrowding the air fryer basket. I dumped all the wedges in, thinking they’d shrink. They steamed in their own juices and came out soggy and limp instead of caramelized and slightly crisp. A single layer is absolutely crucial. Cook in batches if you need to; it only takes 10 minutes and is worth it for perfect texture.
Another error is using the wrong apple. A very tart apple like Granny Smith is okay, but it will be quite firm and tangy. A very soft apple like McIntosh will completely fall apart. A firm-sweet hybrid like Honeycrisp, Pink Lady, or Braeburn gives you the perfect balance of sweetness and structure that mimics a perfect pie filling.(See the next page below to continue…)