Melt butter in a saucepan on medium-high heat, then add apples, brown sugar, cinnamon and vanilla and stir to combine. Bring to boil, then reduce to simmer and cover with the lid.

Stir every few minutes until the apples are softened to the point where you can easily pierce with a knife. Mix 1 tbsp of cornflour and 2 tbsps of cold water in a cup then pour into the saucepan and stir to combine. This will thicken the liquid that was left in the pan. Remove from heat and set aside.

Use a cup or jar that is a little wider than your ramekins to cut out 2 circles from the pastry.

Spray the ramekins lightly with oil, then press a circle of pastry into each one, gently pressing the pastry with your fingers to mould it around the bottom and sides.

Divide the apple mixture into the two ramekins. Cut the remaining pastry into long strips and form a lattice crust on top of each ramekin. Gently press the ends of the pastry strips onto the rims of the ramekin. Brush the lattice with the egg wash and a sprinkle of sugar.

Place the ramekins into the air fryer and bake on 160C / 320F for 20 minutes or until the pastry is golden brown.