I folded chunks of apple into chewy dough and glazed them with apple cider to make Baked Apple Fritters that hide a simple trick for perfect results.

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I can’t tell you why I started, only that I had peeled, diced apples and a pinch of ground cinnamon and a plan that went sideways in the best way. I call them Baked Apple Fritters even though they bake not fry, and the dough turns chewy so the apple chunks peek out like little surprises.

I don’t always get it right, but this version nails that sweet tang and tender crumb. If you like Apple Recipes Easy, these are worth a morning detour.

They’re a little messy, kinda addictive, and you’ll wanna make them again faster than you think.

Ingredients

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All purpose flour: mainly carbs, gives structure and chew, overmix and it’s dense.
Granulated sugar: sweetens, adds crisp edges and browning, mostly empty calories though.
Apples: fiber rich, add natural sweetness and bite, bring fresh tartness sometimes.
Unsalted butter: provides fat for moistness and flavor, helps golden color.
Eggs: add protein and binding, give lift and tender crumb when used right.
Buttermilk or milk: adds tang and moisture, reacts with leaveners for fluffiness.
Ground cinnamon and nutmeg: warm spices, subtle antioxidants, bump flavor without extra sugar.
Powdered sugar glaze with cider: sweet finish, mostly sugar but makes fritters irresistible.

Ingredient Quantities

2 cups all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup unsalted butter, melted

2 large eggs, room temp

3/4 cup buttermilk or whole milk

1 teaspoon vanilla extract

1 1/2 cups peeled, diced apples

1 tablespoon lemon juice (optional)

1 1/2 cups powdered sugar

3 tablespoons apple cider

1/2 teaspoon vanilla extract (for glaze)

pinch ground cinnamon and pinch salt (for glaze)

How to Make this

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1. Preheat oven to 400°F and line a baking sheet with parchment paper; lightly grease the paper so fritters don’t stick.

2. Toss 1 1/2 cups peeled, diced apples with 1 tablespoon lemon juice (optional) and a dusting of flour so they don’t sink in the batter.

3. In a large bowl whisk together 2 cups all purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.

4. In another bowl mix 1/4 cup melted unsalted butter (cooled a bit), 2 large eggs (room temp), 3/4 cup buttermilk or whole milk and 1 teaspoon vanilla extract.

5. Pour the wet into the dry and stir until just combined; don’t overmix, a few lumps are fine. If batter seems too stiff add a tablespoon of milk.

6. Fold the diced apples into the batter gently so they’re evenly distributed.

7. Drop batter by rounded tablespoons or use a small cookie scoop onto the prepared sheet, leave about 2 inches between each, and slightly flatten the tops with the back of a spoon.

8. Bake 12 to 15 minutes, until fritters are golden and a toothpick comes out clean, rotating the pan once halfway through so they brown evenly. Let cool on the sheet 4 to 5 minutes then transfer to a wire rack.

9. While fritters cool stir together 1 1/2 cups powdered sugar, 3 tablespoons apple cider, 1/2 teaspoon vanilla extract (for glaze), plus a pinch ground cinnamon and a pinch salt until smooth; add a little more cider if you want a thinner drizzle. Spoon or dip glaze over warm fritters and let set a few minutes before serving.

Equipment Needed

1. Oven (set to 400°F)
2. Baking sheet with parchment paper and something to lightly grease (pastry brush or nonstick spray)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk
5. Measuring cups and spoons
6. Small microwave-safe bowl or small saucepan to melt butter
7. Rubber spatula or wooden spoon for folding
8. Small cookie scoop or a tablespoon and a spoon for dropping batter
9. Wire cooling rack and oven mitts so you dont burn your hands

FAQ

Q: Can I use any kind of apple or do I need a specific type? A: Yes you can use lots of apples. Firm, slightly tart ones like Honeycrisp, Granny Smith or Braeburn hold up best and give a nice bite. You can leave the peel on if you like more texture but peel them for a softer, more classic fritter.

Q: My batter looks lumpy, is that bad? A: A few small lumps are fine, dont overmix or you will end up with dense rubbery fritters. Stir just until the flour is mostly combined, then fold in the apples gently. Overworking gluten makes them tough.

Q: How long and what temperature do I bake them at? A: Bake on a lined sheet at about 375 to 400 degrees Fahrenheit for roughly 12 to 18 minutes depending on size. They should be golden on top and set in the middle. If they are browning too fast lower the temp a little and give them more time.

Q: The apples keep sinking to the bottom, how do I stop that? A: Toss the diced apples with a tablespoon or two of flour before adding to the batter, that helps suspend them. Also keep the pieces fairly small about quarter inch so they stay distributed.

Q: How do I make the glaze and fix it if it is too thin or too thick? A: Whisk powdered sugar with apple cider, vanilla, a pinch of cinnamon and a pinch of salt until smooth. Too thin add more powdered sugar, too thick add a teaspoon of cider at a time. Drizzle while fritters are warm for the best finish.

Q: Can I make these ahead and how should I store and reheat them? A: Yes make ahead without the glaze, cool completely and store in an airtight container at room temp for a day or in the fridge for a few days. Reheat in a 350 degree oven for 5 to 8 minutes to crisp them up. Microwave will make them soggy so avoid it if you can. You can also freeze unglazed fritters for up to a month then thaw and reheat.

Baked Apple Fritters Recipe Substitutions and Variations

All-purpose flour: swap with a 1:1 gluten-free all-purpose blend (use the same volume, or weigh for best results), or try spelt flour 1:1 for a nuttier, more tender fritter.
Granulated sugar: use packed light brown sugar 1:1 for a deeper, caramel-y flavor, it’ll also keep the fritters a bit moister.
Buttermilk: no buttermilk? make “sour milk” by stirring 3/4 tablespoon lemon juice or white vinegar into 3/4 cup whole milk, let sit 5 minutes before using.
Unsalted butter (melted): replace with 3 tablespoons neutral oil like canola or vegetable for similar tenderness, or use the same amount of melted coconut oil if you don’t mind a hint of coconut.

Pro Tips

1) Use a firm, tart apple like Granny Smith or Honeycrisp, and cut the pieces pretty even so some dont turn to mush while others are still crunchy. Pat them dry with a paper towel after washing to keep extra juice out of the batter.

2) Let your eggs and milk sit at room temp for 20 minutes, and let the melted butter cool a bit before mixing it in. Cold ingredients can make the batter seize and give you dense fritters.

3) Dont overmix the batter, stir until you just cant see dry streaks. A few lumps are fine. Let it rest 8 to 10 minutes so the flour hydrates, then gently fold in the apples, dont beat them in.

4) Use a small cookie scoop or tablespoon to get uniform mounds so they bake the same, and flatten the tops lightly with a spoon so the center cooks through. If the tray seems to brown too fast, rotate it halfway through baking.

5) Add the apple cider to the powdered sugar slowly when making the glaze, that way you control thickness. If you want a shinier glaze warm it a few seconds in the microwave then dip the warm fritters, it sets better this way.

Baked Apple Fritters Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I folded chunks of apple into chewy dough and glazed them with apple cider to make Baked Apple Fritters that hide a simple trick for perfect results.

Servings

servings

Calories

330

kcal

Equipment: 1. Oven (set to 400°F)
2. Baking sheet with parchment paper and something to lightly grease (pastry brush or nonstick spray)
3. 2 mixing bowls (one large for dry, one medium for wet)
4. Whisk
5. Measuring cups and spoons
6. Small microwave-safe bowl or small saucepan to melt butter
7. Rubber spatula or wooden spoon for folding
8. Small cookie scoop or a tablespoon and a spoon for dropping batter
9. Wire cooling rack and oven mitts so you dont burn your hands

Ingredients

2 cups all purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup unsalted butter, melted
2 large eggs, room temp
3/4 cup buttermilk or whole milk
1 teaspoon vanilla extract
1 1/2 cups peeled, diced apples
1 tablespoon lemon juice (optional)
1 1/2 cups powdered sugar
3 tablespoons apple cider
1/2 teaspoon vanilla extract (for glaze)
pinch ground cinnamon and pinch salt (for glaze)

Directions

Preheat oven to 400°F and line a baking sheet with parchment paper; lightly grease the paper so fritters don’t stick.
Toss 1 1/2 cups peeled, diced apples with 1 tablespoon lemon juice (optional) and a dusting of flour so they don't sink in the batter.
In a large bowl whisk together 2 cups all purpose flour, 1/3 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
In another bowl mix 1/4 cup melted unsalted butter (cooled a bit), 2 large eggs (room temp), 3/4 cup buttermilk or whole milk and 1 teaspoon vanilla extract.
Pour the wet into the dry and stir until just combined; don't overmix, a few lumps are fine. If batter seems too stiff add a tablespoon of milk.
Fold the diced apples into the batter gently so they're evenly distributed.
Drop batter by rounded tablespoons or use a small cookie scoop onto the prepared sheet, leave about 2 inches between each, and slightly flatten the tops with the back of a spoon.
Bake 12 to 15 minutes, until fritters are golden and a toothpick comes out clean, rotating the pan once halfway through so they brown evenly. Let cool on the sheet 4 to 5 minutes then transfer to a wire rack.
While fritters cool stir together 1 1/2 cups powdered sugar, 3 tablespoons apple cider, 1/2 teaspoon vanilla extract (for glaze), plus a pinch ground cinnamon and a pinch salt until smooth; add a little more cider if you want a thinner drizzle. Spoon or dip glaze over warm fritters and let set a few minutes before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.