Fritter Recipes for a Crowd: Sheet Pan Baked Apple Fritters

Created on January 31st, 2026 at 10:59 am

A Party Sweets Recipe Designed for Big Batches, Easy Slicing, and Clean Serving

Fritter recipes are usually made as individual scoops, which is great for a small batch but not always ideal when you need dessert for a group. This sheet pan version of baked apple fritters is built for party sweets: one pan, even baking, and simple portioning so you can feed a crowd without standing over multiple trays. It keeps the familiar flavor of Apple Fritter Recipes, the cozy comfort of Baked Apples, and the glazed finish people expect from Apple Fritters and Donut Recipes, but it delivers them in a format that is easier to serve at gatherings.
This recipe is intentionally “party-first.” The batter is spread into a single sheet pan layer, baked until set and golden, then cut into neat squares or rectangles that look good on a platter. The glaze is poured and allowed to set so pieces can be stacked, packed, and transported without sticking. If your goal is a shareable Apple Dessert Recipes option that feels festive but stays manageable, this method is the difference.

Why Sheet Pan Apple Fritters Make Sense for Party Sweets

Individual fritters require scooping, spacing, and often multiple batches, which adds time and increases variation in size and bake level. A sheet pan solves that by standardizing thickness, baking all at once, and giving you clean, uniform portions that feel made for sharing.
This also helps Pinterest intent. “For a crowd” signals a different use case than a typical fall dessert night. Party Sweets content performs best when the recipe promises easy scaling, neat presentation, and reliable transport. This sheet pan approach delivers all three while staying true to baked apple fritters.

What You Should Expect in Texture and Flavor

Because these are baked as a slab and cut, the texture is closer to a soft donut bar than a fluffy drop fritter. The interior is tender and cake-like, with small apple pieces throughout. The edges are lightly browned, and the glaze adds a sweet finish that sets on top rather than soaking in.
Flavor-wise, it still reads as classic Apple Fritter Recipes: warm cinnamon, a hint of nutmeg, and real apple sweetness. The optional “baked apples boost” toss (butter, brown sugar, cinnamon) makes the apple pieces taste closer to baked apples from an oven dessert, which fits both Apple Dessert Recipes and fall-friendly baking habits, even though the board intent here is Party Sweets.

How This Version Helps You Serve a Crowd

Instead of asking guests to grab irregular mounds, you offer neat pieces that sit well on a dessert table. You can cut small squares for a bite-size spread or larger rectangles for a more filling treat. You can also glaze the entire slab first, let it set, and then cut, which gives each piece a clean top layer and keeps the finish consistent across the whole batch.

Time Breakdown

Prep time: 25 minutes
Cook time: 22 to 26 minutes
Total time: About 55 minutes

Ingredients

Sheet Pan Baked Apple Fritters

1. 2 1/2 cups all-purpose flour
2. 1/2 cup granulated sugar
3. 1/3 cup light brown sugar (packed)
4. 2 1/2 teaspoons baking powder
5. 1 1/2 teaspoons ground cinnamon
6. 1/4 teaspoon ground nutmeg
7. 3/4 teaspoon salt
8. 2 large eggs
9. 1 cup whole milk
10. 1/3 cup unsalted butter (melted and cooled)
11. 2 teaspoons vanilla extract
12. 3 cups apples (peeled and finely diced, about 3 medium apples)
    Optional baked-apples boost (recommended for stronger Baked Apples flavor)
13. 1 tablespoon melted butter
14. 1 tablespoon brown sugar
15. 1/2 teaspoon cinnamon
    Vanilla Glaze (sets well for Party Sweets platters)
16. 1 1/2 cups powdered sugar
17. 3 to 4 tablespoons milk
18. 1 teaspoon vanilla extract

Ingredient Notes for Large-Batch Consistency

For a sheet pan, the batter needs a little more structure than a scoop-style fritter. That is why the flour is slightly increased and the milk is adjusted to keep the batter spreadable but not runny. Apples are increased too, because crowd-style fritter recipes should taste apple-forward in every bite.
Dice apples small. Large chunks can create weak spots that tear when cutting. Small pieces bake evenly and allow you to slice clean squares that hold together on a platter.

Kitchen Tools

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• 9×13-inch sheet pan or rimmed quarter sheet pan (see note below)
• Parchment paper
• Measuring cups and spoons
• Small bowl for glaze
• Knife for slicing portions
Pan note: A rimmed quarter sheet pan (roughly 9×13 inches) works best. If your pan is larger, the slab may bake thinner and faster. If your pan is smaller, bake time increases slightly.

Step-by-Step Instructions

1. Preheat the oven to 375°F. Line a rimmed quarter sheet pan (about 9×13 inches) with parchment paper, leaving a little overhang on the sides so you can lift the slab out for easy slicing.
2. Prep the apples: peel and finely dice them into small, even pieces, about 1/4-inch. Even size matters because it helps the slab bake uniformly.
3. Optional baked-apples boost: toss the diced apples with 1 tablespoon melted butter, 1 tablespoon brown sugar, and 1/2 teaspoon cinnamon until lightly coated. This deepens the baked apples flavor and makes the apple pieces taste more like a classic oven apple dessert. Set aside.
4. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until the mixture is uniform. Whisking thoroughly prevents pockets of baking powder and helps the slab rise evenly across the pan.
5. In a medium bowl, whisk the eggs until smooth. Add the milk, melted butter, and vanilla extract, then whisk until fully combined and glossy.
6. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until no dry flour remains. The batter should be thick but spreadable, similar to a very thick muffin batter. Stop mixing as soon as it comes together so the baked fritters stay soft.
7. Fold in the diced apples until evenly distributed. If you used the optional toss, break apart any clumps so the apples spread evenly through the batter.
8. Transfer the batter to the prepared pan. Use the spatula to spread it into an even layer, pushing batter into corners and smoothing the top. An even layer is the key to clean, uniform pieces.
9. Bake for 22 to 26 minutes, until the top looks set and lightly golden and a toothpick inserted near the center comes out with a few moist crumbs, not wet batter. If your slab browns quickly at the edges, tent lightly with foil for the final minutes.
10. Cool in the pan for 10 minutes. Then lift the slab out using the parchment overhang and place it on a cutting board. Cooling briefly helps the structure set so the slab slices cleanly.
11. Make the glaze: whisk powdered sugar, milk, and vanilla extract until smooth. For a glaze that sets firmly for party sweets, keep it thick but pourable. If it is too thick, add milk 1 teaspoon at a time. If it is too thin, add powdered sugar 1 tablespoon at a time.
12. Glaze the slab: drizzle or spread the glaze over the warm slab. Let it sit for 10 minutes so the glaze sets.
13. Slice into portions: cut into 12 to 20 pieces depending on your crowd. For dessert tables, smaller squares work well. For a plated sweet, larger rectangles feel more substantial.

Tips for Clean Slices and a Neat Platter

• Let the slab cool for at least 10 minutes before glazing. If it is too hot, the glaze can melt and soak in instead of setting on top.
• Use a sharp knife and wipe it clean between cuts for the neatest edges.
• If you want extra clean pieces for party sweets, chill the glazed slab for 15 minutes before slicing. This helps the glaze firm up and reduces smearing.
• Keep apple pieces small. This is the most important detail for a sliceable fritter slab.

Serving Suggestions for Party Sweets

Serve these sheet pan baked apple fritters on a wide platter with tongs or small napkins for easy grabbing. They pair well with other party sweets like brownies, cookie bars, or small cake bites, because the apple and cinnamon profile adds variety without clashing.
If you want a more polished dessert-table look, cut into uniform squares and arrange in rows, then add a final light drizzle of glaze right before serving for a fresh finish. If you are building a fall-friendly spread, a small bowl of cinnamon sugar on the side for optional dipping can reinforce the baked apples flavor without changing the core recipe.

Make-Ahead and Transport Notes

For parties, make-ahead matters. You can bake the slab earlier the same day and keep it unglazed in an airtight container. Glaze and slice closer to serving for the cleanest finish. If you need to travel, transport the slab whole and slice at the destination, which prevents broken edges.
Storage: keep leftovers in a covered container at room temperature for up to 2 days. For longer storage, freeze unglazed slices in a single layer, then move to a freezer-safe bag. Thaw at room temperature and glaze after warming briefly.
Reheating: warm slices in a 325°F oven for 6 to 8 minutes. This brings back softness without drying out the apples. If glazed, a very short warm-up is best so the glaze does not melt too much.

Nutrition Information (Approximate)

Nutrient	Amount
Calories	270
Carbohydrates	41 g
Protein	4 g
Fat	10 g
Fiber	2 g
Sugar	21 g
Sodium	190 mg
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Frequently Asked Questions

Can I use a larger sheet pan for these baked apple fritters?
Yes, but the thickness will change. A larger pan spreads the batter thinner, which shortens bake time and can produce a drier slab if you do not adjust. If you use a larger rimmed sheet pan, watch closely and start checking at 16 to 18 minutes. You may also want to increase the batter slightly so the slab does not become too thin. The goal is a tender, donut-style crumb that slices cleanly, not a thin cake layer that dries out.

How do I keep the glaze from staying sticky on a party platter?
Sticky glaze usually means it is too thin or it did not have enough time to set. For party sweets, keep the glaze thicker and give it a full 10 minutes to firm up before slicing. If your kitchen is humid, chilling the glazed slab for 10 to 15 minutes helps the glaze set more cleanly. Also avoid covering tightly until the glaze is fully set, because trapped moisture can soften it.

What apples work best when baking for a crowd?
Firm apples are the safest choice because they keep their shape and do not release too much liquid. Honeycrisp, Granny Smith, Fuji, and Pink Lady work well. For this sheet pan method, small diced pieces are more important than the exact variety, because they bake evenly and prevent weak spots that crumble during slicing.

Can I make this into bite-size party sweets?
Yes. This is one of the best reasons to use a sheet pan method. Slice into smaller squares and serve like dessert bars. If you want a clean bite-size look, let the glaze set fully, then cut with a sharp knife and wipe the blade between cuts. Bite-size portions also stretch the recipe for larger crowds while keeping the apple fritter flavor consistent in every piece.

Can I freeze the sheet pan baked apple fritters after glazing?
Freezing works best without glaze. Glazed pieces can thaw sticky and the surface can look uneven. For the cleanest result, freeze unglazed slices, thaw, warm briefly, then glaze right before serving. That approach is especially helpful when you want party sweets that look fresh on the platter.