Air Fried Apple Stacks with Maple Almond Butter
Do you have more apples than you know what to do with because you’ve spent all your autumn weekends apple picking? That sounds nice, but honestly I can’t relate. I’ve never been a big orchard fruit picker unless we’re talking about picking up fruit from a farmer’s market or a grocery store. In that case, I’m definitely into it. But something about walking around in the dirt/mud on a sweaty sunny day, getting attacked by bees and having to reach 10 feet up to get the only available apples (and then those ones are only half decent and pretty bruised at that) all while wearing a mask because 2020 just doesn’t sound like a good time to me. Am I a Debbie Downer? Most definitely. Sorry if I’ve killed your vibe. If that’s your personal happy place, keep on keepin’ on!
All that I ask is that you consider using two apples from your haul to make this super simple autumn inspired dessert! The baked apples remind me of apple pie, but it’s way easier because it’s crustless and the filling is just a super simple mixture of almond butter (sub your favorite nut butter; it’ll work out just fine) and a few other paleo pantry staples.
Since we’ve been hashtagblessed with such a beautiful fall this year, last weekend I was obsessed with seeing ALL THE LEAVES. Saturday we took the motorcycle out for a long ride which was really nice but super cold by the time we got back to the apartment. It’s really pretty amazing how much of a difference the sun makes when you’re on the bike. And then on Sunday I was fixated on doing a Connecticut foliage road trip. It probably would have taken about 4-5 hours start to finish. Mike wasn’t sold on the route, so we ended up heading deep into the Berkshires, into New York a little bit, and then into Sharon, Kent, and Cornwall, CT before heading home. It was a LONG day in the car but I’ll tell you. The leaves were absolutely beautiful and I’m so glad we went. It’s started snowing in the mountains and I’m not excited about winter hiking just yet. So we kept it local(ish) with a foliage road trip instead!
What’s your favorite memory from this fall? Was it apple picking? Or going on a leaf peeping road trip like me?
Ingredients
Equipment
Method
- Place one apple on a cutting board. Use a knife to cut slices ~ ¼ inch thick parallel to the core of the apple, starting from the outside and working your way in. Stop when you begin to see seeds. Repeat with the other side of the apple, and then the other apple. Place the apple slices in a single layer on your air fryer basket.
- Use a pastry brush to coat the tops of each apple with the melted butter. Sprinkle each apple slice with a little bit of cinnamon. Air fry at 425° F for 10 minutes, until fork tender and starting to reduce in size.
- While the apples air fry, make the Maple Almond Butter. Combine the almond butter, maple sugar, sea salt, and pumpkin pie spice in a small bowl and mix until well combined.
- To serve, place the largest two apple slices on different plates. Put about a teaspoon of the Maple Almond Butter on top of the apple slices. Repeat with slightly smaller apple slices and the remaining nut butter until each apple stack has about 5-6 slices in the stack. Top each stack with the remaining Maple Almond Butter and a dusting of pumpkin pie spice. Serve hot and enjoy! This dessert would also be great with a scoop of vanilla ice cream on the side.
Notes
