Air Fryer (or Oven) Cinnamon Roasted Apples

I started making these little roasted apple bites years ago because, at the time, I didn’t like the texture of a raw apple.  Yes, I have weird texture issues.  I’ve learned to like apples in all forms now but I still love them best cooked… preferably in a pie, let’s be honest.  If I don’t have a good excuse to make a pie though, these are the next best thing.  These can be done in the oven or the air fryer (my favorite is this Go Wise Air Fryer available here*).  I use the air fryer more often than not because it cuts down the cooking time and they come out perfect.  Plus, it’s summer and I only turn on my oven if absolutely necessary.  Regardless of how you choose to cook them, I hope you try this simple recipe.  And by “simple,” I mean REALLY simple.  I hesitated posting the recipe because it is, in fact, so simple.  It’s literally 2 ingredients (3 if you count the cooking spray you spray the pan or basket with) but so many friends have requested the recipe, I decided it needs shared with the world.  These make a great topping for ice cream or yogurt (shown here) or just a great snack by themselves!  Enjoy!  ~Erin


  • 4 to 6 sweet/tart apples (My favorite variety is Pink Lady but Jazz or Honey Crisp work well too.), peeled, cored, and chopped into bite-sized pieces
  • ¼ to ½ tsp. ground cinnamon
  • Nonstick cooking spray
Instructions for conventional oven:
  1. Preheat the oven to 400°F.
  2. Spray a large sheet pan with nonstick cooking spray.
  3. Spread the chopped apples in one even layer.
  4. Spray them lightly with cooking spray, then sprinkle with cinnamon. Start with ¼ tsp. of cinnamon and add more if needed. (4 apples will probably only need ¼ tsp. but 6 apples or more will obviously require more cinnamon.)
  5. Toss to coat evenly.
  6. Bake 40-45 minutes, stirring occasionally until the edges begin to brown.
  7. Remove from the pan and immediately store in a container with a lid. This will help them keep their moisture.
Instructions for air fryer:
  1. Spray the fryer basket with cooking spray.
  2. Place the chopped apples in the basket and sprinkle them with the cinnamon; toss to coat.
  3. Cook at 400°F for 12-14 minutes or until edges begin to brown, pulling the basket out and tossing/stirring the apples every 5 minutes or so. This will help them brown evenly.
  4. Immediately store them in a container with a lid. This will help them keep their moisture.

WW Freestyle Info.: This recipe makes 4 to 6 servings at ZERO points each.

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Bread Pudding Lightened Up

I’ve had something like this in mind for a while now.  I wanted a bread pudding I can eat without guilt.  It’s taken me a few fails to figure out a good recipe.  For instance, while 2-ingredient dough bagels are delicious, they do not make a good bread pudding.  That turned out bad.  This cinnamon swirl bread is perfect though!  It’s already mildly sweet and cinnamony.  The sweet bread soaked in a protein shake custard is just the combination I was looking for!  I can even eat this for breakfast and feel like I’ve started the day right!  ~Erin


  • 2 ½ slices Pepperidge Farm Cinnamon Swirl bread
  • ½ of an 11 oz. carton of Vanilla Premier Protein Shake
  • 1 egg, beaten
  • ¼ tsp. cinnamon
  • 2 tsp. sugar
  • Caramel ice cream topping, regular or sugar free (optional)


  1. Air fryer and conventional oven cooking instructions are included below.
  2. If using a conventional oven, preheat it now to 350°F.
  3. Tear the bread into small pieces and place into a ramekin or oven safe mug; lightly pack together.
  4. In a small bowl, beat together the egg, protein shake, cinnamon, and sugar to make a custard.
  5. Slowly pour the custard mixture over the bread, until all the bread is soaked but not swimming in custard; discard any leftover custard mixture – there shouldn’t be much if any.
  6. For air fryer: Cook at 350°F for 10 minutes.
  7. For conventional oven: Cook in the preheated 350°F oven for 45, until the top is brown.
  8. Drizzle with caramel ice cream topping, if desired.

WW Freestyle Info.: This recipe makes 2 servings. Each serving is 5 points, not including caramel topping.

*This post contains affiliate links.  We earn a small small commission on purchases made via these links.

Air fryer and conventional oven cooking instructions are included below.

Check out getting your own air fryer at Amazon here:

Here is the bigger one (6 qt.!) that we love even more, but it was not available on prime when we checked last, though that sometimes changes:

Mini Rustic Apple Pies

These little apple pies are wonderfully portable and perfectly portion controlled.  Just a few ingredients required!  My kids like to take these in their lunches and, actually, so do I.  For extra decadence, drizzle your pie with a tiny bit of caramel ice cream topping!  ~Erin


  • 1 (14.1 oz.) refrigerated pie crust (I use Pillsbury.)
  • 6 sweet apples, peeled & diced (I use Pink Lady but Honeycrisp or Jazz would be good too.)
  • 1 tsp. cinnamon
  • 4 T. apple butter (Musselman’s is the best.)
  • Spray butter


  1. Sprinkle the apples with cinnamon and bake for 20 minutes, or until apples start to get tender.
  2. Remove the apples from the oven and increase the oven temperature to 425°F.
  3. Transfer the apples to a medium sized bowl & stir in the apple butter; set aside.
  4. Unroll one pie crust and, using a pizza cutter or sharp knife, cut the crust into 8 even slices like you would cut a pizza.
  5. Place each dough slice into the muffin tin and fill them with the apple mixture.
  6. Fold the ends of the dough over the top of the apples and spritz each mini pie with a few sprays of butter. (Or dot with real butter if you aren’t counting Weight Watchers points!)
  7. Bake in the preheated oven for 15 to 20 minutes or until crust is lightly browned.

WW Freestyle Info.: Each mini pie is 5 points.

Cinnamon Cookie Butter Pinwheels

I’ve made these Cinnamon Cookie Butter Pinwheels for baby showers (In fact, I made them for Robin’s baby shower a few years ago.), teacher appreciation breakfasts, holiday brunches, etc. and they are always met with rave reviews.  They are like little cinnamon roll cookies.  Easy to grab and snack on… no fork needed!

You can see in the picture that I drizzled a few with a powdered sugar/milk/vanilla glaze but I decided, in the end, that the glaze isn’t needed.  The cookie butter is sweet on its own and it’s perfect with the buttery crescent dough.  Add a dash of cinnamon to bring them over the top!  ~Erin


  • 1 can (8 count) refrigerated reduced fat crescent rolls (I used Pillsbury.)
  • 8 T. Biscoff Cookie Butter
  • Cinnamon


  1. Spray a sheet pan with non-stick cooking spray or line with parchment paper.
  2. Roll out the dough and pinch the seams together into one large sheet.
  3. Spread the cookie butter evenly onto the dough.
  4. Roll tightly beginning with the long edge.
  5. Wrap in plastic food wrap and chill for about 15 minutes.
  6. Preheat the oven to 375°F.Cut the roll into 16 pieces (about ¼ inch each).
  7. I start in the middle, then cut those pieces into two, then those into two, etc., until I have 16 even slices.
  8. Place on the cookie sheet about 2 inches apart and sprinkle them lightly with cinnamon.
  9. Bake for 9-11 minutes until lightly browned.

WW Freestyle Info.:  3 points each; makes 16 servings.

Oatmeal Cinnamon Drop Cookies

I found the original of this recipe on the back of some package when I was really little, and I begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake.  After some minor adjustments, I humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though I bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.

These cookies lack the traditional raisins or chocolate chips, but I guarantee with this recipe you will not miss them.   These will be one of your favorites too! ~Kathy



  • 1 cup butter, softened
  • 2 cups sugar
  • 2 eggs
  • 1 T. molasses
  • 2 tsp. vanilla
  • 2 cups flour
  • 2 tsp. cinnamon
  • 1 ½ tsp. baking soda
  • 2 cups quick oats
  • 1 cup pecans, chopped (optional)


Preheat oven to 350˚F.

Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.

In a separate bowl, combine flour, cinnamon, and baking soda.

Add the mixed dry ingredients (except oats) to butter mixture.

Stir in oats (and nuts, if adding) last.

Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake!  Allow to cool slightly; then remove to cooling rack. Store in airtight container.