Baked Apple Fritters arrive warm and fragrant, a refined take on a classic fair treat. The main keyword, Baked Apple Fritters, appears early to anchor this polished recipe: tender apple morsels folded into a light batter and oven-baked until golden. This version trims excess oil, emphasizes bright apple spice, and finishes with a satin glaze for an elegant texture contrast. For a fuller technique and photos, consult our homemade baked apple fritters guide.
Why Make This Recipe
- Effortless Yet Elegant: Produces crisp-edged fritters without deep-frying; minimal hands-on time.
- Minimal Ingredients: Pantry staples combine for sophisticated flavor — apples, warm spices, and a glossy glaze.
- Impressive Flavor: Brown butter notes, lemon brightness, and a cinnamon-sugar finish elevate the classic.
What elevates this above ordinary fritters is the oven-bake method that preserves airy interior texture while concentrating the apple aroma, and the glaze that adds a satin sheen rather than cloying sweetness. This recipe feels modern and refined while remaining approachable for home kitchens.
Ingredients
Base
- 1 1/2 cups all-purpose flour — spooned and leveled
- 2 tsp baking powder — ensures lift
- 1/2 tsp fine sea salt
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs, room temperature
- 3/4 cup whole milk, warmed slightly
- 2 tbsp unsalted butter, melted and cooled slightly
Apples
- 2 medium tart apples (e.g., Granny Smith or Pink Lady), peeled, cored, and finely diced
- Zest of 1 lemon — no white pith
Glaze
- 1 cup confectioners’ sugar, sifted
- 2–3 tbsp milk or cream (adjust for consistency)
- 1/2 tsp vanilla extract
- Pinch of flaky salt
Topping
- 1 tbsp melted butter, warm
- 1 tbsp turbinado or granulated sugar mixed with 1/4 tsp cinnamon
Precision notes: use room temperature eggs for an even batter; finely dice apples so they meld into the fritter without weighing it down; sift glaze sugar for a silky finish.
How to Make Baked Apple Fritters
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly grease the top so fritters brown evenly. Professional tip: warm the oven fully to secure a quick rise and crisp edge.
- Whisk dry ingredients (flour, baking powder, salt, sugar, cinnamon) until uniform and pale in color. Texture cue: mixture should look aerated and even.
- In a separate bowl, whisk eggs with warmed milk, melted butter, lemon zest, and vanilla until smooth. Color cue: a pale, glossy batter signals proper incorporation.
- Fold wet into dry just until streaks disappear. Fold in diced apples gently — batter should be thick but soft enough to drop from a spoon. Mini-tip: do not overmix; slight lumpiness preserves a tender crumb.
- Use a 2-tablespoon scoop to place mounds 2 inches apart on the prepared sheet; flatten slightly with the back of a spoon to encourage even baking. Sensory cue: the tops should be domed, not flat.
- Bake 12–16 minutes until fritters are golden at the edges and spring back lightly when pressed. Visual cue: a deep, warm gold at the rim and a pale center indicate doneness.
- While warm, brush each fritter with melted butter and toss lightly in the cinnamon-sugar mix for a subtle crunch and caramel note. Tip: work quickly so the coating adheres.
- Whisk glaze ingredients to a smooth, pourable consistency. Drizzle or dip warm fritters to create a satin finish, then let set on a rack. Kitchen-style tip: if glaze thickens, add a teaspoon of warm milk to restore sheen.
How to Serve Baked Apple Fritters
Serve two or three fritters on a warmed plate, arranged slightly overlapping. For a refined touch, dust with finely grated lemon zest and place a quenelle of lightly whipped crème fraîche or vanilla mascarpone beside them. Garnish with a sprig of finely chopped fresh thyme or mint for a subtle herbaceous lift. Present on a white platter so the golden fritters and glossy glaze stand out.
How to Store Baked Apple Fritters
Cool fritters completely on a rack before storing to avoid sogginess. Short-term: keep in a single layer in an airtight container at room temperature for up to 24 hours. Refrigerate up to 3 days; bring to room temperature before reheating. To restore texture, re-crisp in a 350°F (175°C) oven for 5–7 minutes or toast briefly in an air fryer. Avoid microwave reheating—it softens the exterior.
Tips to Make Baked Apple Fritters
- Dry apples slightly on paper towels after dicing to prevent excess moisture in the batter.
- Use a combination of tart and sweet apples for balanced flavor and texture.
- For an elegant caramel note, brown the butter lightly before cooling and use in the batter.
- Chill the batter for 15 minutes if your kitchen is warm; it helps maintain shape during baking.
Variation (if any)
Elevate the recipe by folding in 1/4 cup toasted pecans or chopped crystallized ginger for texture and contrast. For a more dessert-like presentation, finish with a salted caramel drizzle and a sprinkle of flaky sea salt. To make mini fritters for a canapé-style service, reduce scoop size and bake 8–10 minutes.
FAQs
How can I make the fritters crispier without deep-frying?
Oven-crisp them by baking at a high initial temperature (400°F) and finishing on a rack to let steam escape. Reheating in a hot oven or air fryer restores crispness.
What apples work best for texture and flavor?
Firm, slightly tart apples like Granny Smith or Pink Lady hold shape and provide bright acidity that balances the glaze.
Can I prepare the batter ahead of time?
Yes—prepare and refrigerate the batter up to 24 hours. Stir gently before scooping; if it thickens, add a splash of milk to adjust consistency.
Conclusion
These Baked Apple Fritters showcase how simple ingredients and attentive technique yield a charming, elegant dessert that feels both modern and timeless. The oven-bake method keeps interiors tender and exteriors gracefully crisp, while the satin glaze provides a refined finish. For inspiration on presentation and complementary garnishes, explore this Baked Apple Fritters – A Kitchen Addiction tutorial or compare techniques in this Best Baked Apple Fritters Recipe feature. Share your results and variations in the comments—How would you make this dish your own?
Print
Baked Apple Fritters
- Total Time: 31 minutes
- Yield: 12 fritters 1x
- Diet: Vegetarian
Description
Warm and fragrant Baked Apple Fritters made with tender apple morsels, spiced batter, and a glossy glaze for a refined dessert.
Ingredients
- 1 1/2 cups all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 2 large eggs, room temperature
- 3/4 cup whole milk, warmed slightly
- 2 tbsp unsalted butter, melted and cooled slightly
- 2 medium tart apples (e.g., Granny Smith or Pink Lady), peeled, cored, and finely diced
- Zest of 1 lemon
- 1 cup confectioners’ sugar, sifted
- 2–3 tbsp milk or cream
- 1/2 tsp vanilla extract
- Pinch of flaky salt
- 1 tbsp melted butter, warm
- 1 tbsp turbinado or granulated sugar mixed with 1/4 tsp cinnamon
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment and lightly grease the top.
- Whisk dry ingredients (flour, baking powder, salt, sugar, cinnamon) until uniform and pale in color.
- In a separate bowl, whisk eggs with warmed milk, melted butter, lemon zest, and vanilla until smooth.
- Fold wet into dry just until streaks disappear; gently fold in diced apples.
- Use a 2-tablespoon scoop to place mounds 2 inches apart on the baking sheet; flatten slightly.
- Bake 12–16 minutes until golden at the edges and spring back when pressed.
- While warm, brush each fritter with melted butter and toss lightly in the cinnamon-sugar mix.
- Whisk glaze ingredients to a smooth, pourable consistency and drizzle or dip warm fritters.
Notes
Serve warm with a dusting of lemon zest and a quenelle of whipped crème fraîche. For better flavor, use a mix of tart and sweet apples.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg