Easy & Healthier Baked Apple Fritters
Oh, the sweet, comforting aroma of apple fritters! Growing up, they felt like a special treat, usually involving a trip to a bakery or a local fair. There's something undeniably nostalgic about biting into that warm, apple-filled goodness. But let's be honest, the traditional deep-fried version, while delicious, isn't exactly an everyday indulgence. That's where this baked apple fritter recipe comes in! My goal was to capture all that wonderful flavor and texture we love – the tender interior, the sweet apples, the cinnamon spice, and that irresistible glaze – but make it easier and significantly lighter by moving it from the fryer to the oven. I promise you, these baked apple fritters deliver on taste without the fuss (or the oil!). They’re surprisingly simple to whip up, making them perfect for a weekend baking project, a cozy breakfast, or an afternoon snack that feels like a warm hug.
Equipment
- 2 Mixing Bowls Medium to large
- 1 Whisk
- 1 Rubber Spatula or wooden spoon
- 1 Measuring Cups and Spoons
- 1 Apple Peeler Optional, but helpful
- 1 Apple Corer Optional, but helpful
- 1 Knife For dicing apples
- 2 Baking Sheets Large
- 1 Parchment Paper or silicone baking mats
- 1 Wire Cooling Rack
- 1 Small Bowl For glaze
Ingredients
- 2 cups All-purpose flour spooned and leveled
- ⅔ cup Granulated sugar
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- ½ teaspoon Ground nutmeg
- ¼ teaspoon Salt fine sea salt
- 1 large Egg room temperature
- ¾ cup Milk any kind
- ¼ cup Unsalted butter melted and slightly cooled
- 1 teaspoon Vanilla extract
- 2 cups Diced apples about 2 medium, peeled, cored, ½-inch pieces
- 1 ½ cups Powdered sugar
- 2-3 tablespoons Milk or apple cider/lemon juice
- ½ teaspoon Vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Line one or two large baking sheets with parchment paper. This prevents sticking and ensures easy removal.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisking ensures the leavening agents and spices are evenly distributed, which is crucial for even rising and flavor.
- In a separate medium bowl, whisk together the large egg, milk, melted butter, and vanilla extract until well combined and smooth.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula or wooden spoon, gently mix just until *almost* combined. The batter will be thick and lumpy, and that's okay! Do not overmix, as this develops gluten and can result in tough fritters. A few dry streaks are fine at this stage.
- Add the diced apples to the batter. Gently fold them in until they are evenly distributed throughout the batter. The batter will be very thick, more like a drop biscuit dough or scone dough consistency rather than a pourable batter.
- Using two spoons or a medium cookie scoop (about 2-3 tablespoons), drop irregular mounds of batter onto the prepared baking sheets. Leave about 2 inches of space between each fritter to allow for spreading and even baking. Aim for roughly 12-15 fritters depending on size. Don't worry about making them look perfectly round; the irregular shapes give them that classic "fritter" look!
- Bake in the preheated oven for 18-22 minutes, or until the fritters are puffed up, golden brown on the edges and bottom, and a toothpick inserted into the center comes out clean (avoiding an apple piece). Baking time can vary depending on your oven and the size of your fritters.
- Carefully transfer the baked fritters from the baking sheets to a wire cooling rack using a spatula. Let them cool for at least 10-15 minutes before glazing. This allows them to firm up and prevents the glaze from melting entirely.
- While the fritters are cooling, whisk together the powdered sugar, milk (or liquid of choice), and vanilla extract in a small bowl until smooth and pourable. If it's too thick, add a tiny bit more liquid (¼ teaspoon at a time). If too thin, whisk in a little more powdered sugar.
- Once the fritters have cooled slightly, you can dip the tops into the glaze, or drizzle the glaze generously over each fritter using a spoon or whisk. Let the glazed fritters sit on the wire rack for another 10-15 minutes to allow the glaze to set before serving.
Notes
Store leftover baked apple fritters in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Reheat gently in a 300-325°F (150-160°C) oven or toaster oven for 5-10 minutes, or microwave for 30-60 seconds. Baked fritters can also be frozen (preferably unglazed) for 2-3 months.