Baked Apple Fritters: A Cozy, Lighter Fall Treat

When the air turns crisp and apples start showing up everywhere, baked apple fritters offer all the warm, spiced goodness of traditional fritters — but without deep-frying. These fritters bake up golden, soft inside, with juicy apple bits and a sweet glaze to finish. Whether for breakfast, brunch, or dessert, they hit that cozy seasonal note without making your kitchen a splash zone.

This version draws from the original recipe’s essence (flour, cinnamon, diced apples, glaze), but is freshly written and polished for clarity and balance.

Ingredients

• 2 cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• 2 large eggs
• ½ cup milk (or plant-based milk)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced into small pieces

For the Glaze:

• ¾ cup powdered (confectioners’) sugar
• 1 to 2 tablespoons milk or lemon juice (to thin)

Instructions

1. Preheat & prep:
   Preheat oven to 375 °F (190 °C). Line a baking sheet with parchment paper or lightly grease it.
2. Combine dry ingredients:
   In a large bowl, whisk together flour, granulated sugar, baking powder, cinnamon, and salt until evenly mixed.
3. Mix wet ingredients:
   In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
4. Make the batter:
   Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix — a few lumps are fine.
5. Fold in the apples:
   Gently fold in the diced apples so they are distributed without breaking up too much.
6. Portion fritters:
   Drop spoonfuls (about the size of a golf ball or heaping tablespoon) onto the prepared baking sheet, spacing them a couple of inches apart so they can expand.
7. Bake:
   Bake for 16 to 20 minutes, or until the fritters puff up and turn a light golden brown. Use a toothpick to test — it should come out clean or with a few moist crumbs.
8. Glaze:
   While fritters cool slightly (warm, not piping hot), whisk powdered sugar and milk (or lemon juice) to form a smooth glaze. Drizzle over fritters and allow to set briefly before serving.

Tips & Variations

• Apple variety matters:
  Use crisp, slightly tart apples (like Granny Smith, Pink Lady, or Honeycrisp) so the sweetness balances well.
• Uniform dice:
  Cut apples into small, even pieces to avoid heavy lumps that throw off baking balance.
• Adjust glaze:
  For a thinner glaze, add more milk or lemon juice; for thicker, reduce the liquid. You can skip the glaze and dust with powdered sugar for a lighter finish.
• Flavor add-ins:
  Stir in chopped nuts (walnuts, pecans) or raisins for extra texture and flavor.
• Gluten-free option:
  Use a 1:1 gluten-free baking flour blend. Bake carefully and monitor — GF fritters may brown faster.
• Storage & reheating:
  Store in an airtight container at room temperature for up to 2 days. Rewarm in a low oven (300 °F / 150 °C) for a few minutes to refresh texture.

Frequently Asked Questions (FAQ)

Can I use apple with the skin on?
Yes — if you’re okay with some texture and color bits. Peeled apples give a smoother, more classic look.

What if my batter is too thick?
Stir in a little more milk, a teaspoon at a time, until it reaches a scoopable, thick-but-dollopable consistency.

Can I skip the glaze?
Absolutely — you can simply dust the fritters with powdered sugar or serve them plain. The flavor still shines through.

Is baking better than frying?
Baking results in less oil, less mess, and a lighter treat. The texture may differ (less crisp outside) but the flavor remains cozy and satisfying.

Can I freeze baked apple fritters?
Yes — once cooled and glazed, wrap them individually and freeze. Thaw in the fridge, then reheat gently in the oven to revive softness.

How do I serve them best?
Serve warm, perhaps alongside coffee or tea. Add a scoop of vanilla ice cream or a dollop of mascarpone for dessert-style flair.