Baked Apple Fritters Recipe
These easy Baked Apple Fritters are soft, tender, and loaded with juicy apples, then finished with a sweet vanilla glaze. They’re baked until golden and delicious, making them a simple way to enjoy all the cozy flavor of classic apple fritters without the mess of deep-frying. Perfect for breakfast, brunch, or a quick fall treat!
Equipment
- 1 sheet pan
- 1 knife and vegetable peeler
Ingredients
Apple Fritters
- 1¾ cups diced apples about 2 medium
- 2 cups (240 g) all purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 1 tablespoon baking powder
- 1 teaspoon apple pie spice
- ½ teaspoon salt
- ½ cup (113 g) cold unsalted butter
- ¾ cup (180 ml) buttermilk
Broiler Glaze (Optional)
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) apple juice
Topping Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 - 3 tablespoons (30 - 45 ml) milk or apple juice
Instructions
- Preheat the oven to 400 F (205 C). Lightly grease the baking sheet. Peel, core and dice the apples into ½ inch pieces.1¾ cups diced apples
- In a large bowl, whisk the all purpose flour, sugar, light brown sugar, baking powder, apple pie spice and salt together until well combined.2 cups (240 g) all purpose flour, ¼ cup (50 g) granulated sugar, ¼ cup (50 g) light brown sugar, 1 tablespoon baking powder, 1 teaspoon apple pie spice, ½ teaspoon salt
- Grate or toss very small cubes of cold butter into the flour. Use a pastry cutter or your fingers to work the butter into the flour mixture until the butter is fully incorporated and the mixture resembles coarse sand with some larger pieces. Stir in the prepared apple pieces until fully coated in the butter and flour. Mix in the buttermilk until just combined. The mixture should hold a slightly ball shape easily. If not, add 1 tablespoon additional flour at a time until the mixture holds a ball shape. Scoop the fritter dough into a roughly ball shape. Place the apple fritter dough balls into the prepared baking sheet. Bake for 12 - 16 minutes or until set and lightly golden brown.½ cup (113 g) cold unsalted butter, ¾ cup (180 ml) buttermilk
- While the fritters bake, make the broiler glaze. This is an optional step, but does create more of the fried apple fritter texture. Whisk the powdered sugar with apple juice until smooth and well combined. Remove the fritters from the oven. Turn the on broiler feature. If needed, move an oven rack to the top rung. Make sure the pan is near the top of the oven but not pressing on the top of the oven. Brush the broiler glaze onto the baked fritters.1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) apple juice
- Place the fritters back into the oven under the broiler for 1 -2 minutes or until the glaze is caramelized. Be careful and pay close attention. The glaze and fritters can burn quickly and easily.
- Once the fritters are caramelized remove the pan from the oven to cool on a cooling rack. As the fritters cool, mix the topping glaze. Brush the glaze onto the warm fritters and enjoy.1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract , 2 - 3 tablespoons (30 - 45 ml) milk or apple juice
Notes
Store: Place leftover apple fritters in an airtight container at room temperature for up to 1-2 days. Then the fritters should be transferred to the fridge for up to another 2 - 3 days. For longer storage, freeze the fritters.
Baked Apple Fritters Troubleshooting
- Fritters are too dry: They may have been overbaked. Start checking them a little earlier next time and avoid adding too much flour.
- Fritters spread too much: The batter may be too thin. Make sure your measurements are accurate and the batter is thick enough to hold its shape.
- Fritters are dense: Avoid overmixing the batter. Stir just until the ingredients are combined.
- Apples are still firm: Cut the apples into smaller pieces so they have enough time to soften while the fritters bake.
- Fritters aren't browning: Make sure your oven is fully preheated and the fritters are positioned properly in the oven. A few extra minutes of baking may help.
- Glaze is too thin: Add a little more powdered sugar. If it's too thick, add milk or cream a tiny bit at a time until you reach the desired consistency.
- Glaze isn't sticking: Let the fritters cool slightly, but glaze them while they're still a little warm for the best results.
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