Save
Apple fritters done in the oven turn a nostalgic fried favorite into an easy, feel-good treat. They're soft inside, a bit crispy outside, with big cinnamon-apple vibes and a sweet drizzly finish. It lands somewhere between a sweet morning bake and dessert—the apple pieces tucked in and the smell alone is worth it.
Made these last Sunday for a family get-together and my grandma—who's picky about her sweets—asked for the instructions. At that moment, I could tell these were just as crave-worthy and cozy as the fried originals she remembers making.
Irresistible Ingredients
- Fresh Apples: Granny Smith or Honeycrisp are favorites because they stay firm and bring both tart and sweet
- All-Purpose Flour: Holds the apples and leaves the inside extra fluffy
- Brown Sugar: Makes things rich and caramelly, way better than plain sugar
- Warm Spices: Cinnamon, nutmeg, and a sprinkle of allspice for a big cozy aroma
- Baking Powder: Lifts the fritters and keeps them airy
- Milk: Whole milk nails the texture, but use whatever you've got
- Egg: Adds structure and makes things come together
- Vanilla Extract: Brings out all the other flavors and gives apples a boost
Easy Instructions
Get Set Up
- Grab your ingredients first to make things smooth
- Set your oven to 375°F to warm up
- Put racks in the middle of your oven
- Cover two baking pans with parchment paper
Save
Start with Apples
- Slice 3 medium apples into quarter-inch cubes
- Take off the skin and core first
- Mix apple pieces with lemon juice so they don’t turn brown
- Dry them using some paper towels to get rid of extra juice
Blend Dry Stuff
- Whisk up 2 cups flour in a big bowl
- Dump in 3/4 cup brown sugar
- Stir in 2 teaspoons baking powder
- Add in 1 tablespoon cinnamon
- Mix in a quarter teaspoon each for nutmeg and allspice
- Combine until no streaks remain
Mix the Wet Stuff
- Crack a large egg into another bowl and beat it
- Add in 3/4 cup milk next
- Mix in 2 teaspoons vanilla
- Stir until everything looks blended
Bring the Batter Together
- Pour the wet mix right into the dry bowl (make a little hole in the flour first)
- Gently fold them together, don't go crazy mixing
- Stir in the apple cubes
- It's fine if you see a bit of flour here or there
- Try not to stir too much or they get tough
We learned you can pop leftover fritters in the microwave for about 10 seconds and they get that just-baked vibe again. My kid says they’re even tastier the next day, especially paired with coffee and after the glaze really soaks in.
Awesome Serving Ideas
These golden bites are perfect for a fancy brunch or just a nice breakfast. Try them with some crispy bacon and fruit in the morning, or drop one next to vanilla ice cream for dessert. Plus, a hot mug of spiced tea or coffee balances the sweet stuff and just feels homey.
Picking Apples Like a Pro
Most baking apples work fine, but each kind adds its own flavor. Honeycrisp brings bold sweetness and juice. Granny Smith offers a sharp kick that cuts through the glaze. Blending a tart and a sweet apple? That’s when you get the most tasty, interesting result.
How to Store Them
Let them cool all the way before you tuck them in an airtight container, using waxed paper sheets between so nothing sticks. They'll stay good at room temp for 2 days, and a quick warm-up in a 300°F oven (about 5 minutes) makes them taste oven-fresh again.
Getting Ahead of the Game
You can prep your dough and shape the fritters up to 4 hours before baking—just keep covered and chilled. They’ll need an extra few minutes to bake straight from the fridge, maybe 2 to 3 minutes more.
Save
Thinking back to so many weekends spent testing and tweaking these, I’ve realized these fritters do more than fill you up. They bring folks together and fill your place with good smells and laughter. There’s nothing like a kitchen packed with baking apples and cinnamon to make you feel right at home.
Recipe FAQs
- → Which apples work best for baking?
- Use Honeycrisp or Granny Smith. They stay firm and add a sweet-tart pop of flavor.
- → Can I prep these in advance?
- Sure! Keep them in an airtight container for up to 3 days. A quick reheat brings back the magic.
- → Why’d my fritters flatten too much?
- Thin batter’s usually the culprit. Measure your flour with care and aim for a thicker mix.
- → Can I stash these in the freezer?
- Yep, skip the glaze and freeze up to 2 months. Thaw, heat up, and glaze right before eating.
- → How do I know they’re baked just right?
- They’ll look golden on top. Test the middle with a toothpick—if it comes out clean around 15 minutes, they’re done.