There’s something about the smell of cinnamon and apples in the kitchen that just feels like home. If you’ve ever stood at a bakery case, torn between the temptation of a golden apple fritter and the guilt of deep-fried everything, I’ve got the perfect solution. This baked apple fritters recipe delivers all the cozy, sugary joy of the classic—with none of the frying.
This one takes me back to fall mornings in my grandmother’s kitchen, where apple fritters were her quiet way of saying “I love you.” These days, I skip the oil and turn to the oven for a lighter version that doesn’t skimp on flavor or comfort. The texture? Crisp edges, fluffy middle, and warm chunks of tender apple in every bite.
Table of contents
Baked Apple Fritters
Equipment
- Mixing Bowls
- Baking Sheet
Ingredients
Fritters
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 tsp baking powder
- 2 tsp ground cinnamon
- 1 1/4 tsp salt
- 2 eggs large
- 3/4 cup whole milk
- 2 tbsp unsalted butter melted
- 2 tsp vanilla extract
- 2 medium Granny Smith apples peeled and diced
- powdered sugar optional, for dusting
Glaze
- 1 1/2 cups powdered sugar
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 3 tbsp whole milk
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, whisk eggs, milk, melted butter, and vanilla until smooth.
- Stir wet ingredients into the dry just until combined. Do not overmix.
- Gently fold in diced apples.
- Scoop 1/4-cup mounds of batter onto baking sheet, spacing them out. Flatten slightly.
- Bake 18–22 minutes or until golden and a toothpick comes out clean.
- Prepare glaze by whisking powdered sugar, salt, vanilla, and milk until smooth.
- Drizzle glaze over warm fritters or dust with powdered sugar. Serve warm or once glaze sets.
Notes
Why You’ll Love These Baked Apple Fritters
- No frying needed – Less mess, less oil, and still so satisfying.
- Warm, spiced flavor – Cinnamon, nutmeg, and allspice hit every cozy note.
- Real apples – Juicy chunks of apple in every bite for sweetness and texture.
- Easy glaze – Just three ingredients for a smooth, sweet finish.
- Better-for-you option – Baked, not fried, with a mix of whole wheat flour for a wholesome twist.
Ingredients
For the Fritters
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Granulated sugar | 1/2 cup |
| Baking powder | 2 1/4 teaspoons |
| Ground cinnamon | 2 teaspoons |
| Salt | 1 1/4 teaspoons |
| Eggs | 2 large |
| Whole milk | 3/4 cup |
| Unsalted butter, melted | 2 tablespoons |
| Vanilla extract | 2 teaspoons |
| Granny Smith apples, peeled and diced | 2 medium |
| Powdered sugar (optional, for dusting) | To finish |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | 1 1/2 cups |
| Salt | 1/4 teaspoon |
| Vanilla extract | 1/4 teaspoon |
| Whole milk | 3 tablespoons |
How to Make Baked Apple Fritters
Glaze and serve: Drizzle the glaze over the warm fritters or dust with powdered sugar. Let the glaze set before serving, or enjoy while slightly warm.
Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
Whisk the wet ingredients: In a separate bowl, combine eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
Combine the batter: Pour the wet ingredients into the dry and stir until just combined. Do not overmix.
Fold in apples: Gently fold in the diced Granny Smith apples until evenly distributed throughout the batter.
Portion the fritters: Scoop 1/4-cup mounds of batter onto the lined baking sheet, spacing them about 2 inches apart. Flatten slightly with a spoon or spatula.
Bake: Bake for 18–22 minutes or until golden brown and a toothpick inserted in the center comes out clean.
Prepare the glaze: In a small bowl, whisk together powdered sugar, salt, vanilla, and milk until smooth and pourable.
Chef Scarlett’s Tips
- Use tart apples: Granny Smith works wonderfully here. It balances the sweet glaze with a little zing.
- Don’t overmix: Stir just until the batter comes together. Overworking can make them tough.
- Make it ahead: You can mix the dry ingredients and keep them sealed until you’re ready to bake fresh.
- Want crunch? Add 1/4 cup chopped pecans or walnuts to the batter for texture.
Nutrition Facts (Per Fritter, Makes 10)
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Protein | 3g |
| Fat | 9g |
| Carbohydrates | 28g |
| Fiber | 2g |
| Sugar | 14g |
Serving Suggestions
These baked apple fritters are perfect warm out of the oven, but here are a few extra ways to enjoy them:
- With coffee: An iced matcha latte or black coffee is a cozy match for these spiced treats.
- With ice cream: Serve with a scoop of vanilla or cinnamon ice cream for a dessert-style treat.
- For brunch: Add them to a fall brunch spread with scrambled eggs, maple sausage, and fruit.
“I made these for a weekend brunch with friends, and they disappeared faster than the mimosas. That’s saying something.”
Perfect Pairings
- Warm drink: Pair with chai, hot apple cider, or a strong cup of black tea.
- Fruit platter: Serve alongside sliced pears, figs, or grapes for contrast and color.
Storage and Reheating Tips
- Room temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for 4–5 days. Warm in the microwave or toaster oven before serving.
- Freezer: Freeze without glaze for best results. Reheat, then glaze just before eating.
Flavor Variations to Try
One of the best parts of this recipe is how easy it is to adapt based on what you have (or what you’re craving):
- Maple Glaze: Swap out the vanilla in the glaze for maple extract and add a pinch of cinnamon.
- Apple-Pear Blend: Use half apple and half pear for a softer, more aromatic twist.
- Caramel Drizzle: Replace the glaze with a light caramel sauce and a pinch of sea salt for something a little richer.
- Nut-Stuffed: Add chopped walnuts or pecans directly to the batter for crunch and nuttiness.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of both flours. Just note the texture may differ slightly.
Frequently Asked Questions
Can I make these fritters gluten-free?
Yes, you can use a 1:1 gluten-free flour substitute. Texture might be slightly more crumbly, but they still bake up beautifully.
What type of apples work best?
Granny Smith, Honeycrisp, or Fuji apples are all great. You want a firm apple that holds up to baking.
Can I make the batter ahead of time?
For best results, bake the batter right away. However, you can chop apples and measure out dry ingredients ahead to speed things up.
Why is my glaze too runny or too thick?
If your glaze is too runny, add a bit more powdered sugar. If it’s too thick, stir in milk a few drops at a time until it reaches your desired consistency.
Can I use oil instead of butter?
For this recipe, cold butter helps create that tender, biscuit-like texture. Oil can work in a pinch but will change the structure and flavor.
A Fritter Recipe You’ll Keep Coming Back To
This baked apple fritters recipe hits that sweet spot between indulgent and practical. It’s everything a cozy treat should be: warm, just a little spiced, and glazed with love. But it’s also unfussy, quick to pull together, and just a little better for you thanks to baking instead of frying.
Whether you’re looking to impress brunch guests or just want something sweet to pair with your morning coffee, these fritters do the job—and then some. Keep this one in your back pocket. Your kitchen will smell amazing, and your people will be asking for seconds before the glaze even sets.