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Baked Apple Fritters with Glaze

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  • Author: Lidia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (plus a few minutes broil)
  • Total Time: About 25 minutes
  • Yield: 8 large fritters (or ~16 mini ones)
  • Category: Breakfast / Dessert
  • Method: Baked then broiled glaze
  • Cuisine: American
  • Diet: Vegetarian

Description

Soft, warm baked apple fritters with cinnamon and nutmeg, glazed and slightly broiled for a caramelized exterior.


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

Instructions

  1. Preheat oven to 400 °F (≈204 °C). Line a baking sheet with a silicone baking mat (or use parchment paper).
  2. In a large bowl, whisk together the flours, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
  3. Cut the cold butter into the dry mixture until it resembles coarse crumbs.
  4. In a separate bowl, whisk together milk, egg, and vanilla extract. Add this wet mixture into the flour mixture and stir until just combined.
  5. Fold in the chopped apples gently, trying not to overmix.
  6. Drop batter by 1/4‑cup scoops onto the prepared baking sheet. For smaller fritters, use a heaping tablespoon.
  7. Bake for about 11–13 minutes, until the bottoms are golden and the centers are set. (For mini fritters, check around 8 minutes.)
  8. While fritters are baking (towards the end), make the glaze by whisking confectioner’s sugar, milk, and vanilla until smooth.
  9. When fritters are almost done, brush a thin layer of glaze over them and switch oven to broil. Broil 2‑4 minutes until tops bubble and turn golden. Watch carefully so they don’t burn.
  10. Remove from oven, brush remaining glaze over warm fritters. Let glaze set a minute or two, then serve warm.

Notes

  • Don’t overmix batter — overmixing makes the fritters dense, loses fluffiness.
  • Firm, slightly tart apples give best flavor and texture; too juicy apples may make batter thin.
  • If apples are extra juicy, add an extra 2‑4 tablespoons flour so batter holds shape.
  • You can use all all‑purpose flour if you don’t have white whole wheat.
  • Glazing + broiling gives a nice caramelized crunch on top.
  • Best eaten same day for texture, but you can reheat gently.

Nutrition

  • Serving Size: 1 large fritter
  • Calories: ~286 kcal
  • Sugar: 26 g
  • Sodium: 280 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 48 mg