Apple Dessert Recipes: Baked Apples Turned Into Apple Fritters
Soft baked apple fritters inspired by baked apples, packed with tender apple pieces and finished with a smooth vanilla glaze. A cozy fall recipe with classic Apple Fritter Recipes flavor, made without frying.
Equipment
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Rubber spatula
- Baking Sheet
- Parchment Paper
- Spoon or Cookie Scoop
- Small bowl for glaze
Ingredients
Baked Apple Fritters
- 2 cups all-purpose flour spooned and leveled
- 1/3 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 2 large eggs beaten
- 3/4 cup whole milk
- 1/4 cup unsalted butter melted and cooled
- 2 tsp vanilla extract
- 2 cups apples peeled and finely diced (about 2 medium apples)
Optional Baked-Apple Toss
- 1 tbsp unsalted butter melted
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Vanilla Glaze
- 1 cup powdered sugar sifted if lumpy
- 2 tbsp milk add more as needed for drizzle
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper so the fritters release cleanly and brown evenly.
- Peel the apples and dice them small (about 1/4-inch pieces). Small pieces soften evenly and help each fritter hold together.
- (Optional) For a stronger baked-apples flavor, toss diced apples with melted butter, brown sugar, and cinnamon until lightly coated. Set aside while you mix the batter.
- In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until uniform and well combined.
- In a medium bowl, whisk the eggs until smooth. Whisk in milk, melted butter, and vanilla until fully combined.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no dry flour remains. The batter should be thick and slightly lumpy. Do not overmix.
- Fold in diced apples until evenly distributed. If apples are clumped, separate them so each scoop contains apple pieces.
- Scoop batter into 10 mounds on the prepared baking sheet, about 1/4 cup each. Leave space between mounds for even baking.
- Bake 15 to 18 minutes until lightly golden and set in the center. A toothpick should come out with a few moist crumbs, not wet batter. Rotate the pan halfway if your oven browns unevenly.
- Cool fritters on the baking sheet for 5 minutes to firm up before glazing.
- Whisk powdered sugar, milk, and vanilla until smooth and drizzle-ready. Adjust with more powdered sugar for thickness or a little more milk for a thinner drizzle.
- Drizzle glaze over warm fritters and let set about 5 minutes before serving.
Notes
For fall recipes serving: bake earlier, store unglazed in an airtight container, warm at 325°F for 6 to 8 minutes, then glaze before serving. Freeze unglazed fritters up to 2 months; thaw, warm, and glaze.