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Warm cinnamon apple wedges are served with softly whipped caramel cream. Cook in batches so the wedges soften evenly instead of steaming in a pile.
Ingredients and measurements
- 3 large apples, such as Honeycrisp or Granny Smith, sliced into wedges
- 1 tablespoon melted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup heavy whipping cream
- 2 tablespoons caramel sauce
- 1 teaspoon vanilla extract; Extra caramel sauce for drizzling, optional
Preparation and cooking
- Stage 1
Heat the air fryer to 375°F according to its manual. Core apples and cut similar wedges. Toss with melted butter, then the mixed sugar and cinnamon.
- Stage 2
Arrange one layer and cook about eight to ten minutes, turning midway and continuing until a fork enters the thick part easily. Watch sugary edges for scorching.
- Stage 3
Whip cold cream to soft peaks, then fold in caramel and vanilla. Keep chilled until plating.
- Stage 4
Serve warm apples with a spoonful of cream and optional caramel drizzle. Add cream only at serving so it does not melt in the basket.
Their edges may color while the interior softens. Apple variety and moisture matter more than a fixed minute count.
Should the wedges be crisp?
Why cold cream?
Cold cream holds air more readily. Fold caramel gently after whipping instead of beating warm sauce into the cream.
Storage and serving
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Recipe source and alternatives
Preparation notes
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Should the wedges be crisp?
Their edges may color while the interior softens. Apple variety and moisture matter more than a fixed minute count.
- Why cold cream?
Cold cream holds air more readily. Fold caramel gently after whipping instead of beating warm sauce into the cream.