The sizzle of apples and cinnamon wafting through the kitchen on a chilly morning—honestly, that’s the kind of simple magic that makes breakfast worth getting up for. The first time I made baked apple fritters, I was trying to avoid the mess of frying (plus, my smoke alarm’s way too sensitive for traditional fritters). Turns out, baking them not only keeps things easy but also delivers a treat that’s just as comforting, crispy, and loaded with apple goodness. If you’ve ever craved apple fritters but wanted something lighter and less greasy, this recipe is exactly what you need. Imagine pockets of soft apples wrapped in a tender, sweet dough—no oil splatter, just pure autumn vibes in every bite.
You know, these baked apple fritters aren’t just about convenience (though, not gonna lie, skipping the fryer is a win). They’re about that warm, homey feeling—like you’re eating a hug. The first time I made them, my kids literally camped out in front of the oven, noses pressed to the glass, waiting for that golden crust to form. And when I finally pulled them out and drizzled the glaze on top, I swear the kitchen turned into a bakery for a moment. It’s one of those recipes you make for Sunday brunch, lazy holidays, or just because apples are in season and you want a treat that feels special but is totally doable.
This baked apple fritters recipe has become a staple in my kitchen, especially when I want something sweet but don’t want to fuss. I’ve tested and tweaked it over a dozen times—changing the apple varieties, adjusting the spices, even swapping in whole wheat flour for a healthy twist. Whether you’re a busy parent, a brunch enthusiast, or just someone who loves a sweet breakfast treat, you’ll find yourself coming back to this recipe. Trust me, once you try baked apple fritters, you’ll never want the fried version again.
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 45 minutes—no deep-frying or complicated steps.
- Simple Ingredients: You probably have everything already: apples, flour, sugar, eggs, and a few pantry spices.
- Perfect for Breakfast or Brunch: These baked apple fritters are ideal for cozy mornings, holiday gatherings, or a sweet pick-me-up with coffee.
- Crowd-Pleaser: Kids love them for the gooey apple bits, adults appreciate the not-too-sweet glaze and tender crumb.
- Unbelievably Delicious: The combo of baked apples, cinnamon, and powdered sugar glaze is classic comfort food—minus the oily aftertaste.
What makes this baked apple fritters recipe stand out? For starters, the apples are sautéed with cinnamon before mixing, so every bite is packed with flavor (not just a hint here and there). I also use a bit of Greek yogurt in the dough for extra moisture and tang, which keeps the fritters soft inside while they crisp up on the edges. Instead of shaping big, doughy fritters, I make smaller rounds—so you get more glaze coverage and a perfect apple-to-dough ratio.
This isn’t just another baked apple fritters recipe—it’s the one I’ve tweaked till it was just right. No soggy bottoms, no dry centers. And when you drizzle that simple glaze on top? It’s the kind of treat you savor slowly, maybe with a mug of tea or coffee, maybe standing at the counter because you can’t wait. These fritters are all about turning everyday ingredients into something special—without the hassle or guilt. They’re perfect for impressing guests or treating yourself to a little morning happiness. Seriously, once you’ve had these, you’ll wish apples were in season year-round!
Ingredients Needed
This recipe uses straightforward ingredients you probably already keep on hand. Each one brings its own touch—whether it’s adding moisture, flavor, or that classic fritter chew. Honestly, the best part is how easy it is to swap things based on what’s in your pantry or what season you’re in.
- For the fritter batter:
- 2 medium apples, peeled, cored, and diced (about 1 ½ cups/200g, Granny Smith or Honeycrisp recommended for tartness and crunch)
- 1 tablespoon unsalted butter (for sautéing apples)
- 1 teaspoon ground cinnamon (adds warmth)
- 1 ¾ cups (220g) all-purpose flour (or use a 1:1 gluten-free blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (65g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) Greek yogurt (adds moisture; plain or vanilla)
- ¼ cup (60ml) milk (dairy or unsweetened non-dairy)
- 2 teaspoons vanilla extract
- For the glaze:
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy, adjust for desired thickness)
- ½ teaspoon vanilla extract
Ingredient tips (from lots of trial and error): If you want a richer flavor, swap half of the flour for whole wheat or spelt. For extra apple chunks, add up to 2 cups diced apples, but watch for excess moisture. Tart apples like Granny Smith hold up best in baking, but sweeter apples like Fuji make the fritters extra fragrant. If you’re dairy-free, coconut yogurt and almond milk work well—just keep an eye on batter consistency. Honestly, no need to overthink—these baked apple fritters are forgiving!
Substitutions and swaps: No Greek yogurt? Sour cream works! Want a lower-sugar version? Use coconut sugar or cut the sugar in half (fritters will be less sweet but still delicious). For a nutty twist, fold in ¼ cup chopped pecans or walnuts. In autumn, try adding a dash of ground nutmeg or cardamom for deeper spice notes. If you’re gluten-free, go for a trusted blend like Bob’s Red Mill 1-to-1 Baking Flour. In spring, toss in a handful of diced strawberries with the apples for a fruity variation.
When apples are out of season, honestly, you can even swap in pears or peaches—just adjust the spices to match the fruit! This is one of those recipes that welcomes experimentation (and honestly, it’s hard to mess up).
Equipment Needed
No need for fancy gadgets to whip up these baked apple fritters—most of what you’ll need is basic kitchen gear you probably own. That’s one of the reasons I love this recipe! Here’s what you’ll need:
- Large mixing bowls (for dry and wet ingredients)
- Medium skillet (for sautéing apples)
- Whisk (for blending eggs and liquids)
- Wooden spoon or spatula (for folding batter)
- Baking sheet (lined with parchment for easy cleanup)
- Cookie scoop or large spoon (for portioning fritters)
- Wire cooling rack (for crisping up after baking)
If you don’t have a cookie scoop, a regular tablespoon works fine—just keep them roughly the same size so they bake evenly. For the baking sheet, I prefer rimmed sheets because they catch any glaze drips. If you’re using nonstick pans, parchment paper still helps with cleanup (trust me, the glaze can get sticky!). My wire rack is a $5 thrift store find—don’t stress if yours isn’t fancy. Just make sure the fritters can cool and crisp up without sitting in steam.
Maintenance tip: If your skillet gets sugary residue from apples, soak it with hot water before scrubbing. And if you’re looking for budget-friendly options, most kitchen stores have basic whisks and spatulas for under $10. The goal here is simple: bake, don’t fuss.
Preparation Method
Here’s my go-to, fuss-free method for making baked apple fritters. You won’t need any fancy techniques, just a bit of care and attention to timing. I’ll walk you through the steps—plus a few notes I’ve picked up from baking these countless times!
- Preheat and prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it to prevent sticking. (If your oven runs hot, drop the temp by 10°F—apple fritters can brown fast!)
- Sauté the apples: Melt 1 tablespoon butter in a medium skillet over medium heat. Add diced apples and sprinkle with 1 teaspoon cinnamon. Cook, stirring gently, until apples soften and smell fragrant—about 5 minutes. Let them cool slightly before adding to the batter. (Don’t overcook or they’ll get mushy!)
- Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Add ⅓ cup sugar and stir to combine. (I’ve found sifting helps avoid lumps, but honestly, a quick whisk does the trick.)
- Combine wet ingredients: In another bowl, beat 2 eggs lightly, then whisk in ½ cup Greek yogurt, ¼ cup milk, and 2 teaspoons vanilla. The mixture should be smooth and creamy. (If too thick, add an extra splash of milk—batter should drop off the spoon but not runny.)
- Make the batter: Pour wet ingredients into dry. Stir gently until just combined—overmixing makes fritters tough. Fold in cooled apples (and any juices from the pan). The dough will be thick and chunky. (If it’s dry, add 1–2 tablespoons milk. If too wet, dust in a touch more flour.)
- Shape and bake: Using a cookie scoop or spoon, drop heaping tablespoonfuls onto prepared sheet, spacing 2 inches apart. Bake for 18–22 minutes, until golden and firm to the touch. Rotate the pan halfway for even baking. (If the tops crack slightly, that’s perfect!)
- Cool and glaze: Transfer fritters to a wire rack. Whisk together 1 cup powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla until smooth. Drizzle over warm fritters and let set for 5 minutes. (Glaze will harden as they cool, so don’t rush this step.)
Troubleshooting: If fritters spread too much, the batter was too wet—add a touch more flour next time. If they’re dry, try less flour or more apple. Sometimes apples release extra juice if overcooked, so keep sautéing brief! For extra crispy edges, let fritters cool completely on the rack before glazing. My pro tip: bake a test fritter first—this way you can adjust the batter before committing the whole batch.
Cooking Tips & Techniques
After baking dozens of batches, I’ve landed on a few tricks that really make these baked apple fritters shine. Let’s face it, not every batch turns out picture-perfect, but these tips should help you get the best results every time!
- Use cold apples: If you refrigerate your apples before dicing, they hold their shape better and don’t get mushy during baking.
- Don’t overmix: Stir the batter just until combined—too much mixing makes fritters dense and rubbery. It’s okay if a few flour streaks remain.
- Test for doneness: Press the top of a fritter gently; if it springs back, it’s ready. If it sinks, give it another 2–3 minutes.
- Space them out: Fritters need room to bake up crispy, so don’t crowd the sheet. If you’re doubling the batch, use two pans.
- Glaze while warm: Drizzle glaze over fritters while they’re still warm for a glossy finish. If you wait too long, the glaze won’t set as nicely.
Common mistakes: I’ve had fritters turn out flat when the baking powder was old (so check those dates!). Once, I forgot to cool the apples—hot apples melted the batter and made everything gooey. Lesson learned: cool ingredients make for better texture. Timing matters, too—prep all your ingredients before you start, so the batter doesn’t sit too long. If multitasking, sauté apples first and let them chill while you mix the rest.
Consistency is key: Measure flour by spooning it into the cup, not scooping—this prevents dry fritters. If you want all fritters the same size, use a cookie scoop. And honestly, if you mess up a batch, just crumble them over yogurt or ice cream—still delicious!
Variations & Adaptations
This baked apple fritters recipe is super flexible, so you can tweak it to suit your taste, dietary needs, or whatever you have on hand. Here are my favorite ways to switch things up:
- Gluten-Free: Use a 1:1 gluten-free baking flour blend. I’ve tried Bob’s Red Mill and King Arthur—both work great.
- Dairy-Free: Swap Greek yogurt for coconut yogurt and use almond or oat milk. The flavor stays rich and the texture is still soft.
- Autumn Spice: Add ¼ teaspoon ground nutmeg and ¼ teaspoon ground cardamom to the batter for a deeper, cozy flavor.
- Berry Fritters: In spring or summer, swap apples for diced strawberries or blueberries—just reduce milk slightly if berries are juicy.
- Nuts & Seeds: Fold in ¼ cup chopped pecans, walnuts, or pumpkin seeds for crunch.
Different cooking methods: If you want extra crispiness, bake at a slightly higher temp (400°F/205°C) for the last 3 minutes. For mini fritters, use a teaspoon to drop smaller rounds—these are perfect for snacking or party trays.
Customization for allergies: For egg-free, use flaxseed meal mixed with water (1 tablespoon flax + 2½ tablespoons water per egg). I’ve made these for friends with nut allergies by sticking to basic ingredients—just check your yogurt label!
Personal twist: My favorite variation is adding ½ cup dried cranberries with the apples for a sweet-tart bite. It’s a holiday hit! Experimenting is half the fun—every batch has its own personality.
Serving & Storage Suggestions
Baked apple fritters are best served warm, straight from the oven with glaze dripping down the sides. For a pretty touch, sprinkle with a dusting of cinnamon or powdered sugar. I like to serve them on a big platter for brunch, surrounded by fresh apple slices and a steaming pot of coffee.
Pairing ideas: These fritters are perfect with a dollop of whipped cream or a scoop of vanilla yogurt. For a cozy breakfast, serve alongside scrambled eggs and crispy bacon. If you’re hosting brunch, add a pitcher of spiced apple cider—trust me, it’s the ultimate combo!
Storage tips: Store leftover fritters in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate up to 5 days—just let them come to room temperature before serving. Freeze fritters (glaze-free) in a zip-top bag for up to 2 months; thaw and reheat at 350°F/175°C for 5–7 minutes, then glaze. The flavor deepens after a day, and the glaze gets even more delicious as it sets. Don’t worry if they soften a bit—just pop them in the oven to crisp up!
Nutritional Information & Benefits
Each baked apple fritter (without glaze) contains approximately:
- Calories: 130
- Protein: 3g
- Carbs: 22g
- Fat: 3g
- Sugar: 10g
Health perks: Apples are packed with fiber and vitamin C, while Greek yogurt adds protein and calcium. Baking instead of frying cuts down on fat and calories, making these fritters a more balanced breakfast treat. The recipe is easy to adapt for gluten-free or dairy-free diets—just use your favorite substitutes. Allergens to watch: wheat, dairy, eggs (see adaptations above for alternatives).
From a wellness perspective, I love that these fritters deliver all the flavor with a lighter profile—no heavy oil, just the natural sweetness of apples and a simple glaze. They’re a treat you can feel good about sharing with family and friends!
Conclusion
If you’re craving a sweet breakfast treat that’s simple, comforting, and a little bit nostalgic, this baked apple fritters recipe is your new go-to. No frying, no fuss—just golden, tender fritters packed with apples and finished with a dreamy glaze. I make these anytime I want that bakery-style flavor without leaving home, and honestly, they never disappoint.
Don’t be afraid to riff on the recipe—try different spices, swap in pears, or make minis for snacking. The best part about baking is making it your own. I love these fritters because they’re easy enough for a weekday morning but special enough for brunch with friends. If you try them, leave a comment below or tag me with your own twist—I’m always excited to see how you make it yours!
So, grab those apples, preheat your oven, and treat yourself to the best baked apple fritters you’ve ever made. Happy baking!
FAQs
Can I make baked apple fritters ahead of time?
Yes! Bake and glaze the fritters, then store in an airtight container. Reheat in the oven for 5–7 minutes before serving to crisp them up.
What type of apples work best for baked apple fritters?
I recommend Granny Smith for tartness and Honeycrisp for sweetness. Any firm apple will hold up well—avoid mealy varieties.
Can I freeze baked apple fritters?
Definitely! Freeze unglazed fritters in a single layer, then transfer to a bag. Thaw and reheat before glazing for best texture.
How do I make these fritters gluten-free or dairy-free?
Use a 1:1 gluten-free flour blend and swap Greek yogurt for coconut or soy yogurt. Almond or oat milk works perfectly in the batter and glaze.
Why are my fritters flat or dry?
This usually means too much liquid or old baking powder. Measure flour carefully and use fresh leavening. If dry, increase yogurt or apples next time.
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Baked Apple Fritters
- Total Time: 37 minutes
- Yield: 12 fritters 1x
Description
These baked apple fritters are a lighter, oven-baked twist on the classic sweet breakfast treat, featuring tender apples, warm cinnamon, and a simple glaze. Perfect for cozy mornings or brunch, they deliver bakery-style flavor without the mess of frying.
Ingredients
- 2 medium apples, peeled, cored, and diced (about 1 ½ cups/200g, Granny Smith or Honeycrisp recommended)
- 1 tablespoon unsalted butter (for sautéing apples)
- 1 teaspoon ground cinnamon
- 1 ¾ cups (220g) all-purpose flour (or use a 1:1 gluten-free blend)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ⅓ cup (65g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120ml) Greek yogurt (plain or vanilla)
- ¼ cup (60ml) milk (dairy or unsweetened non-dairy)
- 2 teaspoons vanilla extract
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk (dairy or non-dairy, adjust for desired thickness)
- ½ teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add diced apples and sprinkle with 1 teaspoon cinnamon. Cook, stirring gently, until apples soften and smell fragrant—about 5 minutes. Let cool slightly.
- In a large bowl, whisk together flour, baking powder, and salt. Add sugar and stir to combine.
- In another bowl, beat eggs lightly, then whisk in Greek yogurt, milk, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Stir gently until just combined. Fold in cooled apples and any juices from the pan. The dough will be thick and chunky.
- Using a cookie scoop or spoon, drop heaping tablespoonfuls onto prepared sheet, spacing 2 inches apart.
- Bake for 18–22 minutes, until golden and firm to the touch. Rotate the pan halfway for even baking.
- Transfer fritters to a wire rack.
- Whisk together powdered sugar, 2–3 tablespoons milk, and ½ teaspoon vanilla until smooth. Drizzle over warm fritters and let set for 5 minutes.
Notes
For best texture, use cold apples and avoid overmixing the batter. Tart apples like Granny Smith hold up well, while sweeter apples add fragrance. Glaze fritters while warm for a glossy finish. Fritters can be made gluten-free or dairy-free with simple substitutions. Store leftovers in an airtight container for up to 2 days at room temperature or freeze unglazed for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 fritter
- Calories: 130
- Sugar: 10
- Sodium: 150
- Fat: 3
- Saturated Fat: 1
- Carbohydrates: 22
- Fiber: 2
- Protein: 3
Keywords: baked apple fritters, apple fritters, sweet breakfast, oven baked, brunch, easy apple recipe, fall baking, cinnamon apple, breakfast treat, no fry fritters
