Baked Apple Fritters — Warm, Soft & Light (No Frying)
Table of Contents
Introduction
If you love the idea of apple fritters but prefer an easier, less hands-on method, these oven-baked fritters are the answer. They deliver the comforting flavors of chopped apples and warm cinnamon wrapped in a soft, cake-like batter, then finished with a glossy vanilla glaze. Because they bake instead of fry, they’re lighter in texture and simpler to prepare—no oil to monitor, no splatter to worry about. The recipe below, tested and presented by tinsuf, is forgiving for beginners but yields charming, bakery-style fritters that are ideal for breakfasts, brunch spreads, after-school snacks, or dessert with a cup of tea.
This version emphasizes finely chopped apples so you get small pockets of fruit throughout each fritter, and the batter is intentionally not too wet so fritters hold their shape while staying tender. The glaze is adjustable—thin it for a shiny drizzle or thicken it for a candy-like coating. Read on for exact ingredients, step-by-step instructions, useful tips, and storage guidance to keep these fritters tasting their best.
Recipe Details
- Author: tinsuf
- Cuisine: American / Fall Dessert
- Category: Breakfast / Dessert / Snack
- Keywords: Apple Fritters, Baked Desserts, Fall Apple Recipes, Cinnamon Apples
- Prep time:
- Bake time:
- Total time:
- Yield: 10 fritters
Ingredients
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2/3 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups apples, peeled and finely chopped (about 1–2 medium apples)
Vanilla Glaze
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust for desired thickness)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking and for even browning.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt until evenly combined.
- In a separate bowl, whisk 2/3 cup milk, 1 large egg, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently with a spatula just until no large dry streaks remain. Fold in 1 1/2 cups finely chopped apples—avoid overmixing to keep the final texture tender.
- Using a 1/4-cup measure or two spoons, drop mounds of batter onto the prepared baking sheet about 2 inches apart. Slightly flatten each mound with the back of the spoon for even baking.
- Bake for 16–18 minutes, or until the tops are golden and a toothpick inserted into the center of a fritter comes out clean or with a few moist crumbs. Remove from the oven and allow fritters to cool on the baking sheet for 5 minutes.
- Meanwhile, make the glaze: whisk 1 cup powdered sugar with 1/2 teaspoon vanilla extract and 2–3 tablespoons milk until smooth. Start with 2 tablespoons and add more to reach a medium-drizzle consistency.
- Place warm fritters on a wire rack and drizzle or brush the glaze over each fritter. Let the glaze set for a few minutes before serving.
Troubleshooting & Consistency Tips
Fritters too flat: Batter that is too loose will
spread. Measure flour correctly (spoon and level or weigh), and avoid
thinning the batter. Slightly thicker batter holds shape better.
Dry or crumbly center: Do not overbake—start checking at 14 minutes. Also ensure you measure
Apples sink to the bottom: Finely chop apples and toss them in a tablespoon of flour before folding; this helps suspend them in the batter.
Glaze too runny or too thick: If glaze is thin, add
more powdered sugar a tablespoon at a time. If too thick, add milk in
small increments. The ideal glaze should coat the back of a spoon and
drizzle slowly.
Tips & Variations
- Apple choice: Use crisp, tart apples like Granny Smith for contrast, or Honeycrisp for sweeter, juicier pockets of flavor. Remove excess moisture from very juicy apples by patting them dry before chopping.
- Spice it up: Add 1/4 teaspoon ground nutmeg or a pinch of ground cardamom to the dry ingredients for warm complexity.
- Nuts & add-ins: Fold in 1/3 cup toasted pecans or walnuts for crunch, or 1/3 cup raisins or dried cranberries for chew and sweetness.
- Maple glaze: Substitute 1 tablespoon of milk in the glaze with 1 tablespoon pure maple syrup for a fall-forward finish.
- Mini fritters: Use a tablespoon to drop batter for bite-sized fritters—reduce bake time to 10–12 minutes.
Serving Suggestions & Storage
Serve these fritters warm or at room temperature. They’re lovely with
a dusting of extra powdered sugar, a scoop of vanilla ice cream for
dessert, or alongside coffee or tea for breakfast.
Storage: Store leftover fritters in an airtight
container at room temperature for up to 1 day, or refrigerate up to 2
days. Reheat gently in a low oven (300°F / 150°C) for 5–7 minutes to
refresh the texture. Do not freeze glazed fritters—glaze can weep on
thawing; instead freeze unglazed fritters for up to 1 month and glaze
after thawing and warming.
FAQs
- Can I make these gluten-free?
- Yes—replace the all-purpose flour with a 1:1 gluten-free flour blend and check the blend’s instructions for any added xanthan gum requirements. Baking powder should be gluten-free.
- Can I prepare the batter ahead?
- Yes—you can mix the batter and refrigerate for up to 4 hours. The baking powder will lose some lift over a long period, so expect a slightly denser fritter if held overnight.
- Can I use frozen apples?
- Thaw and drain frozen apples thoroughly, then pat dry before chopping and folding into the batter to avoid excess moisture.
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