Fritter Recipes for a Crowd: Sheet Pan Baked Apple Fritters
Sheet pan baked apple fritters made for party sweets. A sliceable slab packed with baked apples, warm spice, and a vanilla glaze that sets cleanly for platters and sharing, inspired by classic Apple Fritter Recipes without frying.
Equipment
- Rimmed quarter sheet pan (about 9x13-inch)
- Parchment Paper
- Large mixing bowl
- Medium Mixing Bowl
- Whisk
- Rubber spatula
- Small bowl for glaze
- Knife and cutting board
Ingredients
Sheet Pan Baked Apple Fritters
- 2 1/2 cups all-purpose flour spooned and leveled
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 tsp salt
- 2 large eggs beaten
- 1 cup whole milk
- 1/3 cup unsalted butter melted and cooled slightly
- 2 tsp vanilla extract
- 3 cups apples peeled and finely diced (about 3 medium apples)
Optional Baked-Apples Boost
- 1 tbsp unsalted butter melted, for tossing apples
- 1 tbsp brown sugar for tossing apples
- 1/2 tsp ground cinnamon for tossing apples
Vanilla Glaze
- 1 1/2 cups powdered sugar
- 3 tbsp milk add more as needed for drizzle
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed quarter sheet pan (about 9x13-inch) with parchment paper, leaving overhang so you can lift the slab out for slicing.
- Peel and finely dice the apples into small, even pieces (about 1/4-inch). Small pieces soften evenly and help the slab slice cleanly.
- (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 together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until uniform. Whisk thoroughly to distribute baking powder evenly for consistent rise.
- In a medium bowl, whisk eggs until smooth. Whisk in milk, melted butter, and vanilla until fully combined and cohesive.
- Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula just until no dry flour remains. The batter should be thick but spreadable. Do not overmix.
- Fold in diced apples until evenly distributed. Break apart any clumps so every slice has apple pieces throughout.
- Transfer batter to the prepared pan and spread into an even layer, pushing batter into corners and smoothing the top. An even thickness helps the slab bake uniformly.
- Bake for 22 to 26 minutes, until lightly golden and set. A toothpick inserted near the center should come out with a few moist crumbs, not wet batter. Rotate the pan halfway if your oven browns unevenly.
- Cool in the pan for 10 minutes, then lift the slab out using parchment overhang and place on a cutting board for glazing and slicing.
- Whisk powdered sugar, milk, and vanilla until smooth. Keep glaze thick but pourable so it sets cleanly for party serving. Adjust with a little more milk or powdered sugar as needed.
- Drizzle or spread glaze over the warm slab and let set for 10 minutes. Slice into 12 to 20 pieces depending on your crowd and serving style.
Notes
Party sweets tip: bake the slab earlier and store unglazed, then warm at 325°F for 6 to 8 minutes and glaze before serving. Freeze unglazed slices up to 2 months; thaw, warm, then glaze.