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Baked Apple Fritters are an easy donut shop favorite that you can make at home now. These fritters are baked instead of fried, making them an easy treat to whip up on a whim.
Baked Apple Fritters
This is one of the first recipes I make in the fall and they are an awesome way to warm up the kitchen on a chilly morning.
Apple Fritters are one of my husband’s favorite bakery treats and I love that I can make this hassle-free recipe at home.
Apple Recipes
Apple recipes are a favorite with my family year-round, but there’s something about them that calls to me even more through the winter.
These Baked Apple Cider Donut Muffins are another bakery-style treat that the kids love. And the Caramel Apple Puff Pastries are an impressive pastry that looks so much fussier than they actually are.
(If you haven’t tried Puff Pastry Danishes, put them on your list as well. Because there is honestly nothing else with the ability to impress with such a minimum of effort!)
Last but definitely not least, Caramel Apple Cinnamon Rolls are a brunch favorite.
How to make baked apple fritters with no yeast
This recipe uses no yeast and instead starts with a biscuit-style dough. To start, mix together the dry ingredients.
Flour, sugar, salt, cinnamon, and baking powder are combined in a mixing bowl. Then, you’ll cut in butter until small crumb sized.
Here’s a tip: Take a stick of frozen butter and grate it directly into the dry ingredients, then stir. It’s a quick and easy way to start the crumb mixture.
Next, toss in some finely diced apples to coat with flour.
Last, you’ll gently stir in some milk to make a thick batter. (The lack of egg in these apple fritters, makes them very tender.)
Drop by big spoonfuls onto a cookie sheet lined with parchment paper.
Can you bake apple fritters?
Yes, but I would use a recipe like this one that is meant to be baked. You don’t want to try baking a dough or batter recipe that is intended to be fried.
After you make the dough and scoop it onto the cookie sheets, you’ll bake in a 400°F oven.
After the fritters are baked, you’ll brush them with a thin powdered sugar glaze, and pop them under the broiler for a few minutes, until slightly browned.
I picked up that broiling tip from Maegan at The Baker Mama when she shared her baked blueberry fritters.
Broiling the initial glaze not only gives these apple fritters a nice caramel color, but it crisps the outside of the fritter to make it more similar to its deep-fried cousin.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!
Baked Apple Fritters
Ingredients
For the Fritters
- 2 cups flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter cold
- 1½ cups finely diced apples
- ¾ cup milk I used whole milk
For the broiled glaze
- 1 cup powdered sugar
- 3 tablespoons milk or apple juice
For the finishing glaze
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 400° F. In a large bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon. Cut in the butter with a pastry blender until pea sized. Or I like to freeze the butter and grate it in with a cheese grater.
- Gently stir in the apples. Then add the milk, stirring just until combined.
- Drop by spoonfuls onto a well-greased baking sheet, allowing at least 2 inches of space between them.
- Bake for about 12 minutes or until just lightly browned. Meanwhile, make the broiling glaze by mixing the powdered sugar and apple juice together until smooth. Remove the fritters from the oven, turn the broiler on and immediately brush with the glaze.
- Place the fritters under the boiler, about 3 inches away and broil for 2-4 minutes until the glaze is browned and caramelized. Rotate the pan if needed.
- Let cool on wire rack for several minutes. Whisk together the powdered sugar and milk for the last glaze and brush onto the warm fritters. The are best enjoyed warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 9/9/19 – recipes notes and photos updated 1/20/21}
First time making them, made it for a treat for Father’s Day. You made it easy to follow your instructions, got 12 large sized out of the mixture. My Husband told me they are like Tim Hortons, but better. Thank you for sharing your recipe. All the best.
I’m so happy to hear that the fritters were a hit, Sandra!
I made these for the first time and they were delicious! I didn’t cut the apples finely. We loved them a bit chunky. This is definitely a keeper! Thank you!
I’m happy to hear that they were a hit, Linda!
It was a simple, well-explained recipe that was really tasty. My husband, who is a fritter afficianado, loved them!!
YAY! I’m so happy to hear that, Bonnie!
Hi. What do you use to measure out for your 2 inch dropfuls? I think mine were too thick and came out doughy, so I cooked longer (after the broil and glaze) nice recipe!
Sorry for the confusion, Kim. I just use a spoon to drop the batter onto the baking sheet, leaving about 2 inches between them. I’m glad you were able to make it work for you! If you were able to get at least a dozen fritters from the batter, that’s about the right size.
We have a great crop of sweet sixteen apples this year, so I have been trying many different recipes. I made these for the first time this evening and they are definitely a hit! I will be making these again for sure. I like that these are baked and do not include eggs in the ingredients. Thank you.
You are welcome, Ann. I’m glad to hear that you’ve been enjoying the fritters; I’m sure they’re even better with fresh apples. Happy baking!
These are delicious. I’m taking them over to my dad today for Father’s Day. He loves all things apple. I did bake mine for an additional 10 minutes and it turned out perfect. I also used a gluten free flour mix!
I hope he loves the apple fritters, Denice. I’m glad you were able to make the recipe your own. Happy baking!
What a great recipe. Thanks for sharing.
You are quite welcome, Pamela.
The fritters were not crisp on the bottom as I had hoped. I think they need to be cooked longer. The taste was good. Not sure I’ll re-try this recipe.
Hmm that is odd, but I am happy to hear the flavor was good.
These were delicious, I didn’t make the glaze for them but sprinkled with cinnamon sugar & they were perfect, healthier!
That is a great swap, Eileen.
Can you use gluten free flour ?
Bill – I have not tried it with GF flour. However, I am guessing if you use a 1:1 GF flour substitute you should be fine.