Air Fryer Apple Fries With Cinnamon Sugar and Caramel Dip

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The post Air Fryer Apple Fries With Cinnamon Sugar and Caramel Dip appeared first on Penny Pinchin' Mom.

Air Fryer Apple Fries With Cinnamon Sugar and Caramel Dip

These air fryer apple fries are crispy outside, tender inside, and tossed in cinnamon sugar while they’re still hot. Serve them with a quick homemade caramel dip for a fall treat that tastes like apple pie meets fair food, without a pot of hot oil.

Author: Penny Pinchin Mom
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Dessert
Method: Air Fryer
Cuisine: American

Ingredients

For the Apple Fries

3 large tart, crisp apples, such as Granny Smith, Honeycrisp, or Pink Lady
1 tablespoon lemon juice
1/2 cup all-purpose flour
2 large eggs
2 tablespoons milk
1 cup panko breadcrumbs
1/2 cup graham cracker crumbs
Cooking spray or oil mister
1 tablespoon unsalted butter, melted

For the Cinnamon Sugar

1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon

For the Caramel Dip

1/4 cup unsalted butter
1/2 cup packed light brown sugar
1/4 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt

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Instructions

Preheat: Preheat the air fryer to 380°F (195°C) for 3 to 5 minutes.
Cut the apples: Peel and core the apples, then cut them into sticks about 1/2 inch thick. Keep the sizes even so they cook at the same rate. Toss with the lemon juice to keep them from browning, then pat dry with paper towels.
Set up the coating: Set out three shallow dishes. Put the flour in the first. Whisk the eggs and milk in the second. Mix the panko and graham cracker crumbs in the third. In a separate bowl, stir together the sugar and cinnamon and set it aside for the end.
Coat the apples: Working a handful at a time, toss the apple sticks in the flour and shake off the excess. Dip them in the egg and let the extra drip off, then press them into the crumbs to coat all sides.
Air fry: Arrange the apple fries in the basket in a single layer, without touching, and spray the tops lightly with oil. Cook for 8 to 10 minutes, flipping and spraying the other side halfway through, until golden and crisp and the apples are tender when poked. Repeat with the remaining apples.
Make the caramel dip: While the fries cook, melt the butter in a small saucepan over medium heat. Stir in the brown sugar and cream and bring to a gentle boil. Simmer for 3 to 4 minutes, stirring often, until slightly thickened. Take it off the heat and stir in the vanilla and salt. The dip will thicken more as it cools.
Finish: As each batch comes out of the air fryer, brush the fries lightly with melted butter and toss them in the cinnamon sugar.
Serve: Serve right away with the warm caramel dip.

Notes

Best apples: Firm, tart apples hold their shape. Softer varieties like Red Delicious or McIntosh turn mushy.
Cut size: Keep the sticks close to 1/2 inch thick. Thicker pieces can stay firm in the middle by the time the coating browns, and thinner ones go limp.
Oil spray: Spray the fries rather than the basket. Some aerosol cooking sprays can build up on and wear down nonstick baskets over time.
Air fryers vary: Smaller baskets may need three batches. Start checking at 7 minutes the first time you make these.
Careful with the caramel: Hot sugar can burn badly, so let the dip cool for a few minutes before serving it to kids.
Make-ahead caramel: Refrigerate the caramel dip in a covered jar for up to 1 week. Rewarm it in the microwave in 15-second bursts.
Shortcut: Use 1/2 cup of store-bought caramel sauce, warmed, instead of homemade.
Other dips: Try whipped cream, or a vanilla glaze made by stirring 1/2 cup powdered sugar with 1 to 2 tablespoons of milk and a splash of vanilla.
Leftovers: These are best fresh. To re-crisp leftovers, air fry them at 350°F for 2 to 3 minutes.