Air Fryer Granola Stuffed Baked Apples with Yogurt
Tender cored apples are filled with a buttery, cinnamon-spiced granola mixture and baked in the air fryer until soft and caramelized. Serve warm with cool vanilla yogurt and a drizzle of honey for an easy, cozy dessert in under 35 minutes.
Steps
Before you start
- Choose firm, medium apples (about 7 oz / 200 g each) that can stand upright; trim a thin slice off any rounded bottoms, without cutting into the cavity.
- Check that your air fryer basket fits 4 apples in a single layer with a little space between them. If not, cook in two batches of 2 and add about 2 minutes to the second batch if needed.
- Air fryers vary. Check the apples at the minimum time and use the doneness cue (a knife slides in easily) rather than relying only on the clock.
- Use a melon baller, small spoon, or apple corer to hollow the apples, leaving a ½-inch (1 cm) base so the filling doesn't leak.
Preheat air fryerOven 350°F / 175°C
- Heat the air fryer to 350°F (175°C) for 3 minutes while you prepare the apples.
- If using a liner, make sure it is perforated and weighed down by the apples so it can't fly up into the heating element.
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Ready when: Display shows 350°F (175°C) or the preheat signal turns off
Tip: This is an air fryer, not an oven, so no oven temperature is needed. Keep the apples out until it is hot for even browning.
Core the apples
- Wash and dry the apples.
- Cut a thin slice off the bottom of any that wobble.
- Use a corer, melon baller, or spoon to scoop out the core and seeds from the top, stopping about ½ inch (1 cm) from the bottom so the filling stays inside.
- Widen the cavity to about 1½ inches (4 cm).
- With a paring knife, score a shallow line around the middle of each apple's skin.
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Ready when: Each apple has an open cavity with no seeds or tough core, and the base is still intact
Tip: Scoring the skin keeps the apples from splitting as they soften.
Brush with lemon
- Rub the cut surfaces inside each cavity and around the top with the lemon juice (1 tablespoon / 15 ml total) so the flesh doesn't brown while you mix the filling.
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Ready when: Cut surfaces look lightly glossy
Mix the filling
- In a small bowl, stir together the granola, melted butter, brown sugar, cinnamon, and salt, plus the raisins if using.
- Press a spoonful with the back of the spoon to check it clumps lightly like damp sand.
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Ready when: All granola is evenly coated with butter and sugar and holds together when pinched
Tip: If your granola is very sweet, reduce the brown sugar to 2 teaspoons.
Stuff the apples
- Spoon the filling into the cavities, dividing it evenly (about ¼ cup / 25 g each), and pack it in gently so it mounds slightly on top.
- Scatter any leftover crumbs over the tops.
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Ready when: Each apple has a full, lightly domed mound of filling
Arrange in basket
- Pour the 2 tablespoons (30 ml) water into the bottom of the air fryer drawer beneath the basket to create gentle steam, then carefully set the stuffed apples upright in the basket, spaced at least ½ inch (1 cm) apart.
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Ready when: Apples stand upright and don't touch each other or the walls
Tip: If your model has no space under the basket, skip the water and cover the apples loosely with foil for the first 10 minutes.
Air fry until tenderOven 350°F / 175°C
- Air fry at 350°F (175°C) for 18 to 22 minutes.
- At 15 minutes, check the granola; if it is browning too fast, tent the apples loosely with a small piece of foil tucked down so it can't blow around.
- Continue until the apples are tender.
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Ready when: A paring knife slides into the apple flesh with almost no resistance, the skin is wrinkled at the scored line, and the granola is deep golden (not dark brown)
Tip: Firm apples such as Granny Smith may need the full 22 minutes; softer ones may be done in 16.
Rest the apples
- Carefully lift the apples out with a spatula or tongs onto a plate.
- Let them rest for 5 minutes so the hot juices settle and the apples firm up enough to hold their shape.
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Ready when: Steam slows and apples are warm, not piping hot
Tip: The filling is very hot; wait before tasting.
Serve with yogurt
- Place each apple in a shallow bowl.
- Spoon ¼ cup (about 60 g) cold vanilla yogurt beside or over each one and drizzle each with 1½ teaspoons (about 10 g) honey.
- Spoon any juices from the plate over the top.
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Ready when: Warm apple with a cool yogurt contrast, glossy with honey
Tip: Serve right away so the granola topping stays crisp.
Good to know
Tips
- Pick apples of similar size so they all finish at the same time.
- Don't core all the way through; a ½-inch (1 cm) base keeps the filling and juices in.
- Granola with big nuts and clusters browns more slowly than fine, oat-heavy granola, so watch the latter closely.
- For a deeper flavor, add a pinch of nutmeg or ginger to the filling.
Make ahead
Core the apples and mix the filling up to 1 day ahead. Keep the cored apples (brushed with lemon) wrapped in the fridge and the filling covered at room temperature; stuff and cook just before serving.
Storage & reheating
Room temperature: up to 2 hours. Fridge: store cooled apples (without yogurt) in an airtight container up to 3 days. Freezer: not recommended, as the apples turn mushy. Reheat in the air fryer at 325°F (160°C) for 4 to 5 minutes until warmed through, then add fresh yogurt and honey.
Substitutions
- vanilla yogurt → Plain Greek yogurt plus ½ teaspoon vanilla extract. Slightly tangier; add an extra drizzle of honey.
- unsalted butter → Coconut oil, melted. Same amount; gives a mild coconut flavor and keeps it dairy-free (also use dairy-free yogurt).
- light brown sugar → Maple syrup. Use 2 teaspoons; the filling will be a bit stickier.
- raisins or chopped dried cranberries → Chopped pecans or walnuts. Use 2 tablespoons for extra crunch.
