Irresistible Baked Apple Fritters – A Delightful Treat to Crave

Irresistible Baked Apple Fritters are my go to fix for those days when you want something cozy and sweet, but you do not want a sink full of oily dishes. You know the feeling, right? It is chilly outside, you are craving a warm cinnamon treat, and suddenly nothing in the pantry sounds exciting. This is the recipe I make when I want that bakery style comfort at home without a lot of fuss. They come out tender, loaded with apples, and the glaze makes them feel extra special. Stick with me and I will walk you through it like we are hanging out in the kitchen together.

Tips for Making Baked Apple Fritters

If you have ever had a fritter that tasted more like dough than apple, I feel you. The goal here is **apple in every bite** with a soft middle and those golden craggy bits on top that catch the glaze. A few small choices make a big difference.

Little tricks that help every single time

First, pick the right apples. I like a mix if I have it, but even one good baking apple works. Go for Granny Smith, Honeycrisp, or Pink Lady because they hold their shape and do not turn to mush. Also, cut your apples small so they bake through quickly and do not make the fritters fall apart.

Here are my best practical tips:

• Pat the apples dry if they seem juicy after chopping. Less extra moisture means better texture.
• Do not overmix the batter. Stir just until you do not see big streaks of flour.
• Use parchment paper so the bottoms do not stick and cleanup is easy.
• Give them space on the baking sheet. Crowding makes them steam instead of bake.
• Glaze while warm so it melts in and clings instead of sliding off.

One more thing. If you like warm spice, add a pinch of nutmeg or a tiny bit of ground ginger. Nothing wild, just enough to make people go, wait what is that extra cozy flavor?

If you are in a fall baking mood, I usually pair these with something pumpkin nearby, like my easy pumpkin muffins when I want a full weekend spread.

Skip the Messy Deep Frying!

I used to think fritters had to be deep fried to be legit. Then I realized what I actually wanted was the taste and vibe, not the oil smell hanging around the house for two days. Baking gives you a lighter, less greasy treat and it is way more realistic for a random Tuesday night craving.

Here is what you get when you bake instead of fry:

Less mess: No pot of hot oil, no splatters, no stress.

More comfort: You can make a batch while you clean up dinner dishes and not feel like you are running a mini diner.

Still satisfying: The tops brown, the edges get a little crisp, and the glaze does the rest.

If you want a bit more color on top, you can pop them under the broiler for a super short time, like 30 to 60 seconds. Just do not walk away. That is the kind of thing that goes from perfect to oops in a blink.

Also, if you love the whole apple and cinnamon situation, you might enjoy my cinnamon apple oatmeal on mornings when you want the same flavors but in breakfast form.

“I made these on a Sunday afternoon and my kids thought I brought home donuts. The glaze set up perfectly and they disappeared in minutes.”

Substitutions

I am a big fan of recipes that do not fall apart just because you are missing one thing. These baked fritters are pretty forgiving, so you can adjust based on what you have or what you need.

Easy swaps that still taste great

Flour: All purpose flour is standard. If you want to use a 1 to 1 gluten free baking blend, it usually works well here. The texture might be slightly more cakey, but still good.

Milk: Any milk works, including almond, oat, or dairy. If your batter looks super thick, add a splash more.

Sugar: White sugar is classic. You can swap part of it with brown sugar for a deeper flavor.

Butter: Melted butter gives great flavor, but a neutral oil works too if that is what you have.

Apples: Use what you like. Tart apples give contrast to the glaze, sweeter apples make it taste more like apple pie filling.

Glaze: Powdered sugar plus milk is the basic idea. You can add vanilla, maple extract, or even a little lemon juice for brightness.

If you want to make them feel extra brunchy, serve with coffee and something savory. I like balancing sweet stuff with eggs, like my simple breakfast egg bites.

How to Make Baked Apple Fritters

This is the part where I talk you through it like a friend. You do not need fancy equipment. A bowl, a spoon, a baking sheet, and you are in business.

What you will need and how it comes together

Ingredients are pretty standard pantry stuff, plus apples. Here is the basic lineup:

• Chopped apples (peeled or not, your call)
• All purpose flour
• Sugar
• Baking powder
• Cinnamon and a pinch of salt
• Milk
• Egg
• Melted butter or oil
• Vanilla (optional but nice)
• Powdered sugar for glaze

Step 1: Heat your oven and line a baking sheet with parchment paper. This is one of those steps that saves your mood later.

Step 2: In a bowl, mix the dry ingredients first. Flour, sugar, baking powder, cinnamon, salt. Quick stir.

Step 3: In another bowl or a big measuring cup, whisk milk, egg, melted butter, and vanilla.

Step 4: Pour wet into dry and stir gently. It will look thick and lumpy, and that is fine. Overmixing makes them tough.

Step 5: Fold in the chopped apples. This is where it starts smelling like you are doing something really good.

Step 6: Scoop rough mounds onto the baking sheet. They are not supposed to be smooth or perfect. That bumpy shape is part of the charm.

Step 7: Bake until they are golden and set. Times vary by oven, but check around the 12 to 15 minute mark and add a few more minutes if needed. They should look done in the middle and not wet.

Step 8: While they cool a bit, whisk powdered sugar with milk for the glaze. Start with a little milk and add more slowly. You want it thick enough to cling.

Step 9: Drizzle glaze over warm fritters. Let it set for a few minutes, then go in for the first bite while they are still cozy.

These Irresistible Baked Apple Fritters are best warm, like most good things in life. If you are making them for guests, you can bake them, then glaze right before serving so they look fresh and shiny.

If you are looking for another easy baked treat that feels like a bakery pick, my quick vanilla scones hit the spot in a similar way.

Storage

Let us be honest, they are usually gone fast. But if you do have leftovers, you can totally keep them and still enjoy them later.

Room temperature: Store in an airtight container for up to 2 days. I like placing a piece of paper towel in the container to help with moisture.

Fridge: It is fine for up to 4 days, but the glaze can get a little sticky. Warm them up and they bounce back.

Freezer: Freeze unglazed fritters for best results. Wrap them well and freeze up to 2 months. Thaw and warm, then glaze.

Reheating: A few minutes in the oven is best to bring back that baked texture. A microwave works in a pinch, but it makes them softer.

If you are planning ahead for a brunch, you can bake them the night before, then warm them in the oven for a few minutes and glaze fresh. It makes you look way more put together than you actually had to be.

Common Questions

1) What apples are best for this recipe?
Tart, firm apples are my favorite, like Granny Smith or Honeycrisp. They keep a nice bite and balance the sweet glaze.

2) Why did my fritters turn out gummy in the middle?
Usually it is from too much moisture or underbaking. Chop apples smaller, pat them dry if they are juicy, and bake until the centers look set.

3) Can I make the batter ahead of time?
I would not. The baking powder starts working right away, so the fritters bake best when the batter is mixed and baked immediately.

4) How do I get that classic fritter look without frying?
Make rough, craggy scoops instead of smooth balls. Those uneven edges brown up and catch the glaze really nicely.

5) Can I skip the glaze?
Yes, but it is part of what makes Irresistible Baked Apple Fritters feel like a real treat. If you skip it, try a dusting of powdered sugar or a light cinnamon sugar sprinkle.

A sweet little wrap up before you bake

If you have been craving something warm and cozy, Irresistible Baked Apple Fritters are such an easy win. You get all the cinnamon apple comfort without dealing with deep frying, and the simple glaze makes them feel bakery worthy at home. If you want more variations and inspiration, check out Baked Apple Fritters – A Kitchen Addiction and Baked Apple Fritters – The BakerMama. If you like fun twists, you might also love Apple Fritters with Whiskey Glaze – A Sweet & Irresistible Dessert or this helpful Baked Apple Fritters Recipe – Mom Foodie, and for another cozy apple bake, Apple Fritter Bread – by John Kanell – Everyday Baking – Substack. Bake a batch this week, drizzle that glaze, and tell me you did not sneak one straight off the tray.

Baked Apple Fritters

These Irresistible Baked Apple Fritters are a cozy and sweet treat, perfect for those chilly days when you're craving something warm without the mess of deep frying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 12 fritters

Course: Dessert, Snack

Cuisine: American, Bakery

Calories: 180

Ingredients Method Notes

Ingredients

  

Fritter Batter

• 2 cups All purpose flour Standard flour, can substitute with gluten-free blend.
• 1 cup Sugar White sugar, can substitute with brown sugar for deeper flavor.
• 2 teaspoons Baking powder Leavening agent.
• 1 teaspoon Ground cinnamon Can add a pinch of nutmeg or ginger for extra spice.
• 1/2 teaspoon Salt
• 1 cup Milk Any variety works, including plant-based milks.
• 1 large Egg
• 4 tablespoons Melted butter or oil For flavor; use oil if preferred.
• 1 teaspoon Vanilla extract Optional but adds a nice touch.
• 3 cups Chopped apples Granny Smith or Honeycrisp recommended.

Glaze

• 1 cup Powdered sugar For sweetness.
• 2-3 tablespoons Milk Adjust for desired thickness.

Method

 

Preparation

1. Preheat oven and line a baking sheet with parchment paper.
2. In a bowl, mix the dry ingredients: flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, whisk together milk, egg, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and stir gently until combined.
5. Fold in the chopped apples.

Baking

1. Scoop rough mounds of the batter onto the baking sheet, ensuring they are not crowded.
2. Bake for 12-15 minutes or until golden and set, adding more time if necessary.

Glazing

1. While fritters cool, whisk powdered sugar with milk until desired consistency is reached.
2. Drizzle glaze over the warm fritters and let set before serving.

Notes

Store any leftovers in an airtight container for up to 2 days or freeze for longer storage. If reheating, oven is preferred to restore texture.