I love this recipe because it gives me all the comfort of classic apple fritters without the deep-frying. It’s easy to whip up in under 40 minutes, and the warm apple-cinnamon flavor makes the whole kitchen smell amazing. These are sweet enough to satisfy my cravings, but not too rich—perfect with a morning coffee or as a fun after-school snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large apples, peeled, cored, and finely diced
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup milk
2 eggs, lightly beaten
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Powdered sugar, for dusting (optional)
Equipment
Mixing bowls
Whisk
Baking sheet
Parchment paper or cooking spray
Wire rack
Directions
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, I whisk together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt.
In another bowl, I mix the milk, eggs, melted butter, and vanilla extract until smooth.
I gently fold the wet mixture into the dry ingredients until just combined. A few lumps are fine.
I stir in the diced apples, making sure they’re evenly distributed throughout the batter.
I drop the batter by 1/4 cup portions onto the prepared baking sheet, spacing each mound a few inches apart.
I bake the fritters for 15–20 minutes, or until they’re puffed up and golden brown.
After baking, I let them cool on the sheet for 5 minutes before transferring to a wire rack.
Once slightly cooled, I dust the tops with powdered sugar for a finishing touch.
Servings and timing
This recipe makes 8 apple fritters. It takes about 15 minutes to prep and 20 minutes to bake, giving me a warm, delicious treat in just 35 minutes total.
Variations
I sometimes add a pinch of nutmeg or allspice for extra warmth.
For a richer version, I stir in a handful of chopped walnuts or pecans.
If I want a sweeter finish, I drizzle a simple glaze made from powdered sugar and milk instead of using plain powdered sugar.
I’ve also used a mix of sweet and tart apples (like Gala and Granny Smith) for a deeper flavor.
Storage/Reheating
Leftover fritters keep well in an airtight container at room temperature for up to 2 days or in the fridge for 4 days. I reheat them in a 300°F oven for 5–7 minutes to bring back that freshly baked texture. They also freeze well—I wrap them tightly and freeze for up to 2 months, then reheat straight from frozen.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, I’ve tried a 50/50 mix of whole wheat and all-purpose flour, and it works well. The fritters will be a bit denser but still delicious.
Can I make these gluten-free?
Definitely. I use a 1:1 gluten-free flour blend that’s meant for baking and it works just fine.
What kind of apples work best?
I prefer firm apples like Honeycrisp, Granny Smith, or Fuji. They hold their shape and offer a nice balance of sweetness and tartness.
Can I make these in a muffin tin?
Yes, I spoon the batter into greased muffin cups and bake at the same temperature. They turn out like mini apple fritter muffins.
Do I need to peel the apples?
I usually do for a softer texture, but leaving the peel on works if I want extra fiber and a bit more bite.
Conclusion
These Baked Apple Fritters are a comforting, lighter twist on a classic favorite. I love how quick they are to make and how cozy they feel—especially on a cool morning or as a sweet fall snack. With simple ingredients and no frying required, this recipe is one I turn to again and again when I want something homemade and satisfying.
