Instructions
1. Preheat the air fryer to 350 degrees F.
2. Prep the apples. Rinse well, then core each apple, keeping the base intact so it forms a little cup. Lightly score a shallow ring around the middle to help prevent splitting.
3. Make the protein filling. In a bowl, whisk Greek yogurt, protein powder, sweetener, cinnamon, vanilla, and a pinch of salt until smooth and pudding like. If too thick, add a teaspoon or two of milk or water. Taste and adjust sweetness.
4. Fill the apples. Spoon the protein mixture into each apple cavity, mounding slightly on top.
5. Add the crumble. In a small bowl, mix oats and chopped nuts. Drizzle with honey and almond butter if using, then sprinkle this mixture over the filled apples.
6. Air fry. Place the apples in the basket on a small piece of parchment to catch drips. Cook 10 to 14 minutes until the apples are tender, the topping is golden, and the filling is set and slightly puffed. If browning too fast, tent loosely with foil. For very soft apples, cook a few minutes longer.
7. Serve warm. Let rest 5 minutes, then finish with an extra spoon of yogurt and a dusting of cinnamon if desired.
tips
– Protein boost. Blend cottage cheese until silky and swap for part of the yogurt, or add half a scoop more protein powder.
– Vegan friendly. Use a thick dairy free yogurt and a plant based protein, and sweeten with maple syrup or a zero calorie option you like.
– Lower sugar. Skip honey and use a zero calorie sweetener, then add natural sweetness with a few raisins or extra cinnamon.
– Gluten conscious. Choose certified gluten free oats or replace oats with fine almond flour for a nutty crumble.
– Texture control. Firm apples like Honeycrisp hold shape well, while McIntosh becomes very soft and jammy.
– Make ahead. Core apples in the morning and refrigerate. Mix dry crumble separately. Fill and air fry just before serving.
– Reheat. Store leftovers covered in the fridge up to two days. Reheat in the air fryer at 320 degrees F for 3 to 4 minutes.
hashtags
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