Baked Apple Fritters with Glaze taste like a cozy fall bakery run without the fryer splatter. I bake them when I want something warm, cinnamon-y, and fast. You get the craggy edges, pockets of juicy apple, and a shiny vanilla glaze. You also keep your kitchen calm, which I call a win for both your nerves and your countertops.
Easy Baked Apple Fritters with Glaze Recipe
I love the texture on these baked apple fritters. They land somewhere between a cake donut and a soft scone, which means you get tender bites and crisp edges. The glaze locks in moisture and adds that classic bakery sheen. I also love how easily you can pull these off on a weeknight. You whisk the batter, fold in apples, scoop, and bake. You skip the oil, the mess, and the lingering fryer smell.
Ingredients You’ll Need
The fritters
- 2 cups (250 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 large eggs, room temp
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla extract
- 1/4 cup (60 g) unsalted butter, melted and cooled (or 1/4 cup neutral oil)
- 2 cups (about 260 g) peeled, small-diced apples
- 1 tablespoon lemon juice (to toss with apples)
- Optional: 1 tablespoon cornstarch (to coat apples for less moisture)
The glaze
- 1 1/4 cups (150 g) powdered sugar
- 2–3 tablespoons milk (or apple cider for extra apple flavor)
- 1 teaspoon vanilla extract (or 1 tablespoon maple syrup)
- Pinch of fine salt
- Optional: 1/2 teaspoon cinnamon
How to Make Baked Apple Fritters with Glaze
- Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment and lightly grease it.
- Dice the apples into 1/4-inch cubes. Toss them with lemon juice and, if using, cornstarch.
- Whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt in a large bowl.
- Whisk eggs, milk, vanilla, and melted butter in a second bowl. Make sure the butter feels cool so it doesn’t scramble the eggs.
- Pour the wet ingredients into the dry. Stir with a spatula until you see just a few flour streaks.
- Fold in the apples until the batter looks cohesive. Stop before you overmix.
- Scoop heaping 1/4-cup mounds onto the pan, spacing them 2 inches apart. Gently press each mound to about 1-inch thick to help even baking.
- Bake for 12 minutes. Rotate the pan, then bake 5–8 minutes more, until the fritters look golden on the edges and a tester comes out clean.
- Whisk the glaze while the fritters bake. Adjust with more milk (thinner) or powdered sugar (thicker) until it flows like warm honey.
- Let the fritters cool for 5 minutes on the pan. Dip each warm fritter in glaze or spoon glaze over the tops, then set them on a rack to dry for 10–15 minutes.
Variations I’ve Tried
- Apples: Use Honeycrisp or Granny Smith for a balance of sweet and tart. Swap in Pink Lady or Braeburn if you prefer mellow sweetness.
- Spice: Add 1/2 teaspoon cardamom or apple pie spice. Skip nutmeg if you lean cinnamon-only.
- Dairy-free: Use neutral oil instead of butter and a non-dairy milk for both batter and glaze.
- Maple-glazed: Swap the vanilla in the glaze for 1 tablespoon maple syrup.
- Whole grain: Replace up to 1/2 cup (60 g) of flour with white whole wheat flour.
- Add-ins: Fold in 1/2 cup chopped toasted pecans or walnuts, or 1/3 cup raisins.
Recipe Tips
- Keep the dice small: Small apple pieces bake fast and spread flavor evenly.
- Use parchment plus a light grease: You protect the bottoms and still get color.
- Don’t fear a thicker batter: You want scoopable, not pourable, for that fritter shape.
- Glaze while warm: The glaze clings, sets, and shines without sliding off.
- Add a quick broil if you crave extra color: Broil for 30–60 seconds, watch closely, and don’t walk away.
Serve
- Weekend brunch: Serve with salty bacon or breakfast sausage and hot coffee.
- Dessert plate: Add a scoop of vanilla ice cream and a drizzle of warm caramel.
- After-school treat: Pair with cold milk or apple cider.
- Fall snack board: Stack fritters with cheddar slices, toasted nuts, and grapes.
Make-Ahead and Storage Tips
My baked apple fritters reheat like a dream, so I keep a batch for quick breakfasts and late-night “just one more bite” moments.
Make-Ahead: Mix the dry ingredients and wet ingredients separately up to 24 hours ahead, then combine and bake. Or bake the fritters, cool, and glaze right before serving.
To Refrigerate: Store cooled, glazed fritters in an airtight container for up to 4 days. Layer parchment between them to protect the glaze.
Freezing: Freeze unglazed or glazed fritters for up to 3 months. Wrap individually, then place in a freezer bag.
To Reheat: Warm in a 325°F oven or air fryer for 5–8 minutes, or microwave in 15–20-second bursts until just warm. Add a fresh drizzle of glaze if they look dry.
Baked Apple Fritters with Glaze
Ingredients
Instructions
- Preheat oven to 375°F (190°C). Grease a baking sheet.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, and granulated sugar.
- In another bowl, beat together milk and egg.
- Add wet ingredients to dry ingredients and stir until just combined.
- Fold in chopped apples.
- Drop batter by spoonfuls onto the prepared baking sheet.
- Bake for 18-20 minutes or until golden and cooked through.
- While fritters bake, whisk powdered sugar, milk, and vanilla extract to make the glaze.
- Remove fritters from oven and let cool slightly, then drizzle glaze over the top.
- Serve warm and enjoy!