Go Back

Baked Apple Fritters

Baked apple fritters with a shatteringly crisp, golden exterior and cinnamon-studded apple chunks baked in the oven. Finished with a thick vanilla glaze drizzle that sets for a glossy, bakery-style finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 2 tsp baking powder
  • 0.33 cup sugar
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 2 large eggs
  • 0.75 cup whole milk
  • 1 tsp vanilla extract
  • 2 tbsp butter, melted
  • 2 cup diced peeled apple
  • 1.5 cup powdered sugar For the glaze.
  • 3.5 tbsp milk or apple cider Use 3 tbsp for thicker glaze; up to 4 tbsp for a looser drizzle.
  • 0.5 tsp vanilla For the glaze.
  • 1 pinch cinnamon For the glaze.

Equipment

  • 1 sheet pan

Method
 

Preheat and line
  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
Make the batter
  1. Whisk all-purpose flour, baking powder, sugar, cinnamon, nutmeg, and salt together until evenly combined.
  2. In another bowl, beat eggs, whole milk, vanilla extract, and melted butter, then stir into dry ingredients just until combined.
  3. Fold in diced peeled apple until the batter is speckled with apple chunks.
Bake the fritters
  1. Drop heaping 1/4-cup scoops onto the sheet pan and flatten slightly so they bake evenly.
  2. Bake at 400°F for 15–18 minutes until golden and visibly set.
Glaze and serve
  1. Whisk powdered sugar, milk or apple cider, vanilla, and a pinch of cinnamon until smooth.
  2. Spoon glaze over warm fritters and let set for 5 minutes until the drizzle looks glossy and thick.

Notes

For the crispiest edges, keep the batter slightly thick and don’t over-mix after adding the eggs. Store leftovers in an airtight container in the refrigerator for up to 3 days, and rewarm in a 350°F oven for 5–7 minutes to re-crisp. Freezing is not recommended because the glaze can soften after thawing. For a lighter option, substitute part-skim milk in the batter and use a reduced amount of glaze for fewer calories.