I turn juicy, cinnamon-kissed apples into oven-baked fritters with a crackly vanilla glaze that delivers doughnut-shop flavor—without deep-frying. I scoop the batter onto a sheet pan, bake to golden, and glaze while warm so every bite tastes like cozy fall.

Why You’ll Love This Recipe

I skip the mess of frying and still get tender, puffed fritters with crisp edges. I mix the batter in one bowl, I fold in plenty of apples for big pockets of fruit, and I finish with either a simple vanilla glaze or a cinnamon-sugar shower. I can bake ahead, reheat quickly, and pack these for an easy brunch treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the fritters

• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/2 teaspoon kosher salt

• 2 large eggs, room temperature

• 3/4 cup milk

• 1 teaspoon vanilla extract

• 4 tablespoons unsalted butter, melted and cooled

• 2 cups peeled, chopped apples (I like Granny Smith or Honeycrisp)

• 1 teaspoon fresh lemon juice (to toss with the apples)

For the vanilla glaze (optional)

• 1 1/2 cups powdered sugar

• 2–3 tablespoons milk (as needed for drizzling)

• 1/2 teaspoon vanilla extract

• Pinch of salt

For the cinnamon sugar (optional alternative)

• 1/3 cup granulated sugar

• 1 teaspoon ground cinnamon

• 2 tablespoons melted butter (for brushing)

directions

1. I heat the oven to 400°F (200°C) and line a large baking sheet with parchment.

2. I toss the chopped apples with lemon juice and set them aside.

3. In a mixing bowl, I whisk flour, sugar, baking powder, cinnamon, nutmeg, and salt.

4. In a separate bowl, I whisk eggs, milk, vanilla, and melted butter. I pour the wet ingredients into the dry and stir just until combined.

5. I fold in the apples. The batter will be thick and chunky—perfect for scooping.

6. Using a large spoon or a #20 scoop, I drop 10–12 mounds of batter onto the sheet, spacing them well. I lightly press to flatten to about 3/4 inch for even baking.

7. I bake 15–18 minutes, until the fritters are puffed and the edges turn golden. If I want deeper color, I broil on the upper rack 30–60 seconds—watching closely.

8. For the glaze: I whisk powdered sugar, milk, vanilla, and a pinch of salt until smooth. I drizzle over warm fritters and let them set.

9. For cinnamon sugar: I brush warm fritters with melted butter and toss or sprinkle with the cinnamon-sugar mixture.

Servings and timing

I plan on 10–12 fritters (about 10–12 servings).
Prep time: 20 minutes
Cook time: 15–18 minutes
Total time: 35–40 minutes

Variations

• Maple-glazed: I swap half the milk in the glaze for maple syrup and add a pinch of cinnamon.

• Apple-cider fritters: I replace 1/4 cup milk with reduced apple cider for extra apple intensity.

• Brown-butter boost: I brown the butter for the batter and glaze to add nutty depth.

• Gluten-free: I use a 1:1 gluten-free baking flour and check the leavening is fresh.

• Add-ins: I fold in 1/2 cup raisins or toasted pecans for extra texture.

storage/reheating

I store cooled fritters in an airtight container at room temperature for 1 day or refrigerate up to 4 days. To re-crisp, I warm them on a baking sheet at 325°F (165°C) for 6–8 minutes or in an air fryer at 325°F (165°C) for 3–4 minutes. I freeze unglazed fritters up to 2 months; I thaw, reheat, and glaze just before serving.

FAQs

Can I use oil instead of butter in the batter?

I can. I swap in 4 tablespoons neutral oil; the texture stays tender, though butter gives a richer flavor.

Which apples work best?

I like firm, tart apples that hold shape—Granny Smith, Honeycrisp, Pink Lady, or Braeburn. I avoid very soft apples that can turn mushy.

How do I keep the fritters from spreading too much?

I keep the batter thick, I don’t overmix, and I chill the scooped mounds 10 minutes before baking if my kitchen is warm.

Do I need both glaze and cinnamon sugar?

I pick one. Glaze gives that classic doughnut sheen, while cinnamon sugar delivers a sparkly crunch. I sometimes glaze lightly and dust with a pinch of cinnamon for looks.

Can I make the batter ahead?

I prefer to mix and bake right away so the leavening stays active. If I must prep early, I chop apples in advance (tossed with lemon) and whisk the dry ingredients; I combine wet and dry just before baking.

Conclusion

I love how these baked apple fritters capture all the cozy, spiced flavor of the classic without a pot of hot oil. I stir, scoop, and bake to golden, then I finish with a quick glaze so they’re ready for breakfast, brunch, or an afternoon snack in no time.