Name: Baked Apple Fritters with Glaze
Prep time: 10 min
Cook time: 15 min
Total time: PT-489155H51M36S
Cuisine: American
Ingredients: 3/4 cup all‑purpose flour; 3/4 cup white whole wheat flour; 1/2 cup brown sugar; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon allspice; 1/4 teaspoon salt; 6 tablespoons cold butter, cut into pieces; 1/2 cup milk (whole milk gives richer flavor); 1 large egg; 1 teaspoon vanilla extract; 1 cup chopped apple (firm, tart apples work best); For the glaze: 1 cup confectioner’s sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

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Soft, warm, and packed with cozy spices, these baked apple fritters are a delicious twist on the traditional fried version. With a cinnamon-nutmeg spiced dough, tender apple chunks, and a sweet vanilla glaze that caramelizes under the broiler, I love how these fritters bring comfort with every bite. They’re golden, tender inside, and slightly crisp on top—perfect for a fall morning or a cozy dessert. Baked Apple Fritters with Glaze

Why You’ll Love This Recipe

I like this recipe because it skips the frying mess but still delivers on texture and flavor. Baking keeps the fritters lighter, and the quick broil at the end adds a subtle crunch to the glaze—something I find really satisfying. The balance of whole wheat and all-purpose flour gives a wholesome structure, while tart apples cut through the sweetness perfectly. It’s easy to whip up, uses simple ingredients, and makes the kitchen smell amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3/4 cup all‑purpose flour
3/4 cup white whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
6 tablespoons cold butter, cut into pieces
1/2 cup milk (whole milk gives richer flavor)
1 large egg
1 teaspoon vanilla extract
1 cup chopped apple (firm, tart apples work best)

For the glaze:

1 cup confectioner’s sugar
2 tablespoons milk
1 teaspoon vanilla extract

Directions

I start by preheating my oven to 400 °F (≈204 °C) and lining a baking sheet with a silicone baking mat or parchment paper.
In a large bowl, I whisk together both flours, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
Then I cut in the cold butter until the mixture resembles coarse crumbs.
In another bowl, I whisk milk, egg, and vanilla extract, then pour it into the dry ingredients and stir just until combined.
I fold in the chopped apples gently, being careful not to overmix.
Using a 1/4-cup scoop, I drop the batter onto the prepared baking sheet. For mini fritters, I use a heaping tablespoon instead.
I bake for 11–13 minutes until the bottoms are golden and the centers are set. Mini fritters usually need about 8 minutes.
While the fritters bake, I make the glaze by whisking together confectioner’s sugar, milk, and vanilla extract until smooth.
When the fritters are nearly done, I brush them lightly with glaze and switch the oven to broil. I broil them for 2–4 minutes until the tops bubble and turn golden—watching closely to avoid burning.
Finally, I remove the fritters from the oven, brush on the remaining glaze, let them set for a minute or two, and serve them warm.

Servings and timing

Yield: 8 large fritters (or about 16 mini ones)
Prep Time: 10 minutes
Cook Time: 15 minutes (plus a few minutes under the broiler)
Total Time: About 25 minutes
Serving Size: 1 large fritter
Calories per serving: Approximately 286 kcal

Variations

I sometimes swap all of the flour for just all-purpose flour if I don’t have white whole wheat on hand.
Chopped pears can be a fun alternative to apples, especially in winter.
A pinch of cardamom adds a lovely depth to the spice mix.
For an extra indulgent finish, I like to add a drizzle of caramel over the glaze.
Mini chocolate chips pair surprisingly well with the apple and spice base if I want a dessert-style version.

Storage/Reheating

These fritters are best the day I make them when the glaze is fresh and the texture is at its peak. If I have leftovers, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them, then reheat in a 300 °F oven for about 5–7 minutes until warmed through. I avoid microwaving them, as it softens the glaze too much.

FAQs

What kind of apples work best in baked fritters?

I like using firm, tart apples like Granny Smith or Honeycrisp because they hold their shape and balance the sweetness of the glaze.

Can I make these apple fritters gluten-free?

Yes, I can use a 1:1 gluten-free flour blend, but I make sure it includes xanthan gum or add some separately to keep the structure.

Why did my fritters turn out dense?

That usually happens if I overmix the batter. I make sure to fold everything gently, especially after adding the apples.

Can I make the batter ahead of time?

I don’t recommend it, since the baking powder starts reacting once the wet and dry ingredients are combined. For best results, I bake the fritters right after mixing.

How do I get the glaze to caramelize properly?

I broil the fritters just until the glaze starts bubbling and turning golden—usually 2–4 minutes. I keep a close eye on them to avoid burning.

Conclusion

These baked apple fritters are one of my go-to cozy treats when I want something sweet but not overly rich. They’re quick, easy, and make the kitchen smell like fall. I love that I can enjoy them fresh from the oven with a warm cup of coffee or tea. Whether I make them full-size or mini, they always disappear fast.