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Apple fritters baked in the oven are pure comfort and taste like a warm hug. Skip the deep fryer and still get all the fall flavors you want. These are loaded with apple pieces, cinnamon, nutmeg, and they’re awesome when you’re craving something sweet and cozy on a cool day.
INGREDIENTS- Light brown sugar: 1/4 cup, gives a rich, caramelly sweetness
- Apples: 2 cups, chopped and peeled, for bursts of fruit in every bite
- Unsalted butter: 3 tablespoons melted, makes things soft and adds flavor
- Vanilla extract: 1 teaspoon, brings in that tasty extra flavor
- Eggs: 2 large, helps the mix stick together
- Whole milk: 1/2 cup, makes the batter creamy
- Ground nutmeg: 1/4 teaspoon, for a background warmth
- Ground cinnamon: 1 teaspoon, that classic fall spice
- Salt: 1/2 teaspoon, keeps everything balanced
- Baking powder: 2 teaspoons, gives a nice lift
- Granulated sugar: 1/4 cup, for a touch of sweet
- All-purpose flour: 2 cups, your main base here
- Step 9:
- Once your glaze is mixed up, pour it all over the warm apple fritters—then dig in.
- Step 8:
- Mix up some powdered sugar, milk, and a splash of vanilla extract in a bowl until smooth for your drizzle.
- Step 7:
- Bake those fritters around 15-18 minutes until they’re a lovely golden color. Let them cool off for a few.
- Step 6:
- Spoon thick scoops of batter onto your lined pan—make little mounds so they’ll hold together.
- Step 5:
- Stir in your apple chunks and brown sugar really gently.
- Step 4:
- Pour the wet stuff into the dry mix and stir just until it comes together. Don’t overmix it.
- Step 3:
- In another bowl, mix the eggs, milk, vanilla, and melted butter until you get a smooth mixture.
- Step 2:
- Toss together the flour, both sugars, baking powder, salt, cinnamon, and nutmeg in a big bowl.
- Step 1:
- Heat up your oven to 350°F (175°C) and put parchment on your baking tray.
- Pop these in a warm oven if you want that fresh-baked feeling for leftovers. Keep any extras sealed tight on the counter for a couple days, or in the fridge for up to five days.
- Fritters are so good right out of the oven, but they’re still tasty at room temp too.
- Try any kind of apple you’ve got. If you’re into a little tartness, Granny Smith really shines and keeps the flavors from being too sweet.
- Prefer something less sugary? Just use less glaze or don’t add it at all—it’s up to you.
Chef Wisdom
- Ina Garten swears by using both tart and sweet apples together. It makes every bite more interesting.
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