Peel, core, and chop the apples into small pieces. In a bowl, toss the chopped apples with the juice of half a lemon and the butter. Set aside so the apples can absorb the flavors.

In a large mixing bowl, whisk together the gluten-free flour, light brown sugar, baking powder, salt, and pumpkin pie spice until well combined.

In a separate medium bowl, gently beat the eggs. Stir in the vanilla extract. Then, fold in the apple mixture from Step 1. Add the dry ingredients from Step 2 and stir until just combined. If the batter is too thick, add a splash of almond milk to reach a thick but spoonable consistency. I like to keep the batter just wet enough to hold together, but not runny.

Preheat the air fryer to 400°F for 5 minutes. Spoon heaping portions of the fritter batter onto the preheated air fryer basket. Lightly spray the tops of the fritters with coconut oil spray or your preferred oil spray. Air fry the fritters for 3-4 minutes per side, or until golden and cooked through. Allow them to cool slightly on a rack for a few minutes before glazing.

Place a piece of parchment paper under the cooling rack to catch drips. Prepare the glaze by mixing together the powdered sugar and almond milk until smooth. Drizzle the glaze over the warm apple fritters. For extra flavor, I sometimes add a touch of lemon zest to the glaze.