Air Fryer Apple Wedges are my answer when I want something that feels like a fun dessert but doesn’t leave the kitchen destroyed. Think of them as a lighter, quicker spin on fair-style fried apples or apple fries, but without the vat of oil or a long cleanup. Everything happens in one main setup: a bowl, a bag, and the air fryer basket. It’s straightforward, fast, and still gives you that crisp, cinnamon-sugar finish.
I like this recipe most in early fall, when local apples are everywhere and you can grab Honeycrisp, Granny Smith, or Braeburn straight from a nearby orchard or market. Using fresh, in-season fruit makes a real difference here because the apples carry most of the flavor. The coating and cinnamon sugar just back them up. If you already keep flour, eggs, and basic spices on hand, this becomes a smart way to turn a pile of apples into something snackable with almost no planning.
What makes these Air Fryer Apple Wedges feel modern is the combination of a double coating and air frying. You still get a crisp, lightly crunchy exterior, but you skip deep frying and keep the mess minimal. They work as a quick dessert, an after-school snack, or an easy addition to a brunch spread. If you serve them with peanut butter dip or a simple caramel sauce, they disappear fast. If you’ve got 20 minutes, a few fresh apples, and an air fryer, you can pull this off without fuss.
A Taste of Inspiration: How to Make Air Fryer Apple Wedges
Click here to get printable version
Clean, Wholesome Ingredients
- 4 medium Honeycrisp apples, or Granny Smith or Braeburn, peeled and cut into wedges
- 1 cup all-purpose flour
- 3 tablespoons apple pie spice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- Canola oil spray (or another neutral high-heat oil spray)
The Method
- Prep the apples. Peel the apples and slice them into even 1/2-inch thick wedges. Keeping the wedges similar in size helps them cook at the same rate in the air fryer.
- Mix the dry coating. In a medium bowl, whisk together the flour and apple pie spice until the spice looks evenly distributed. There shouldn’t be any streaks of spice or clumps of flour.
- First coat in flour. Transfer the flour mixture to a large gallon-sized zip-top bag. Add the apple wedges, seal the bag with some air inside, and shake firmly until every piece is lightly coated. If you see bare spots, shake a bit more.
- Shake off excess. Set a wire rack over a rimmed baking sheet. Pour the coated apples onto the rack so extra flour falls onto the pan below. This leftover flour mixture will be used again, so don’t discard it.
- Whisk the egg mixture. In a clean medium bowl, whisk the eggs and vanilla extract until fully combined and slightly frothy. Stop whisking once the yolks and whites are blended; no separate streaks should remain.
- Dip in egg, then flour again. Working in batches, add the floured apple wedges to the egg mixture and turn them gently to coat. Lift each wedge, letting any extra egg drip back into the bowl. Immediately dredge the egg-coated wedges in the flour mixture that’s on the baking sheet, pressing lightly so the coating sticks. Place coated wedges back on the rack while you finish the rest.
- Arrange in the air fryer. Preheat your air fryer to 325°F (if your model needs preheating). Lay the coated apple wedges in a single layer in the basket, leaving a little space between each piece. Don’t overlap; crowded wedges won’t crisp properly.
- Spray and cook. Lightly spray the tops of the apples with canola oil spray. Air fry at 325°F for about 12 minutes, flipping the wedges halfway through. After flipping, spray the second side with oil. The coating should look set and lightly golden when they’re done.
- Make the cinnamon sugar. While the apples cook, whisk the granulated sugar and ground cinnamon together in a medium bowl until fully combined. The mixture should look uniform in color with no cinnamon clumps.
- Finish and serve. While the apple wedges are still warm, sprinkle or roll them in the cinnamon-sugar mixture so it sticks to the surface. Serve right away as-is or with caramel sauce or peanut butter dip for dunking.
Best Apples to Use
The apples you choose will decide how sweet or tart these air fryer wedges taste. Honeycrisp is a great default: it’s sweet, juicy, and holds its shape well under heat. Granny Smith brings a sharper tart flavor, which works nicely if you plan to dip the wedges in sweet caramel or a rich peanut butter sauce. Braeburn sits somewhere in the middle, with balanced sweetness and a firm texture that doesn’t go mushy.
For the best texture, look for apples that feel heavy for their size and have firm, unbruised skin. Local, in-season apples will give you better flavor and often keep their structure better in the air fryer. Avoid very soft or mealy apples; they’ll collapse under the coating and won’t give that satisfying bite. If you’re buying from a farmers’ market, it’s worth asking which varieties hold up best for baking or roasting, then using those here.
Crispy Air Frying Tips
Getting a crisp coating in the air fryer comes down to a few details. First, don’t skip the double coating—flour, then egg, then flour again. This builds a thin shell that crisps instead of steaming. Second, avoid overloading the basket. If wedges are stacked or touching too tightly, hot air can’t circulate and you’ll get pale, soft spots. It’s better to cook in two batches than force everything into one.
Oil spray also matters. You only need a light, even mist; soaking the wedges will make the coating heavy instead of crisp. Flip the apples exactly halfway, then spray the second side so the crust cooks evenly. If your air fryer runs hot, check a couple of minutes early so you don’t over-brown the coating. When in doubt, pull one wedge, let it cool for 30 seconds, and test the texture. If it’s crisp on the outside and tender inside, they’re done.
What People Usually Ask
Can I prep these Air Fryer Apple Wedges ahead of time?
You can prep part of the recipe ahead, but not all of it. The best approach is to peel, core, and slice the apples up to a few hours in advance, then store them in cold water with a splash of lemon juice to slow browning. Dry them thoroughly before coating, or the flour won’t stick. You can also mix the flour and apple pie spice and combine the cinnamon and sugar ahead. Wait to dip in egg, dredge the final time, and air fry until just before serving; that’s when you’ll get the best crunch and texture.
Why is my coating falling off the apples after cooking?
If the coating slips off, it usually means one of three things: the apples were too wet, there was too much egg, or the basket was overcrowded. Patting the apple wedges dry before the first flour coating is crucial so the flour can grab the surface. After dipping in egg, let excess egg drip off before the second flour coat, or the outer layer will be heavy and prone to sliding. Finally, if the wedges touch or stack in the air fryer, they can steam and loosen the crust. Give them space and handle gently when flipping.
Can I make these without refined sugar or with a different spice profile?
Yes, you can adjust both the sweetness and flavor to fit how you like to eat. For less refined sugar, you can reduce the cinnamon-sugar coating or swap in coconut sugar, which behaves similarly but has a darker flavor. You can also skip the final coating and serve the wedges with a lightly sweet yogurt dip instead. For spices, you can replace apple pie spice with a mix of cinnamon, nutmeg, and a pinch of cloves, or go warmer with cardamom and ginger. Just keep the total spice amount similar so it doesn’t overpower the apples.
Air Fryer Apple Wedges
Equipment
- Air Fryer
- gallon-sized resealable bag
- Wire rack
- baking sheet
- Mixing bowls
Ingredients
- 4 medium Honeycrisp apples or Granny Smith or Braeburn; peeled, cored, and cut into 1/2-inch wedges
- 1 cup all-purpose flour
- 3 tablespoons apple pie spice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- as needed canola oil spray for spraying the air fryer basket and apple wedges
Instructions
- Peel, core, and slice each apple into wedges about 1/2 inch thick.
- In a medium bowl, whisk the all-purpose flour with the apple pie spice until evenly combined.
- Place the flour-spice mixture into a large resealable gallon bag, add the apple wedges, expel excess air, seal, and shake vigorously so each piece is coated in the dry mix.
- Set a wire rack over a baking sheet. Dump the coated apples onto the rack so extra flour falls through and collects on the sheet.
- Whisk the eggs and vanilla together in a separate bowl. Dip each coated wedge into the egg mixture, ensuring it is fully covered.
- Roll the egg-coated apple wedges through the remaining flour mixture on the baking sheet to apply a second coating.
- Arrange the prepared wedges in a single layer in the air fryer basket without overlapping. Lightly spray them with canola oil.
- Air-fry at 325°F (163°C) for 12 minutes, flipping the wedges halfway through and spraying the exposed side before finishing so they brown evenly.
- Combine the granulated sugar and ground cinnamon in a small bowl, then sprinkle or toss the warm apple wedges in the cinnamon sugar to coat. Serve immediately with caramel or peanut butter dip if desired.
