Irresistible 2-Ingredient Baked Apple Fritters with Glaze

Oh, the smell of apple fritters takes me right back to my grandma’s kitchen – but here’s the thing, friends. While I adore that classic fried version, these baked apple fritters with glaze give me all that cozy, cinnamon-spiced joy without the guilt (or the greasy fingers). Honestly, the first time I tried baking them instead of frying, I couldn’t believe how crispy they got on the outside while staying so tender inside. And that sweet glaze dripping over warm, apple-packed bites? Absolute magic. It’s become my go-to when I want that fairground treat feel but need something I can whip up quickly without a vat of oil. Trust me, once you try them baked, you might never go back!

Why You’ll Love These Baked Apple Fritters with Glaze

Listen, I know what you’re thinking – “Baked? Really?” But trust me, these little beauties will win you over faster than you can say “second helping.” Here’s why:

• Easy-peasy prep: No messy frying station – just mix, drop, and bake while you sip your coffee
• Healthier but just as heavenly: All that crispy, appley goodness without the oil bath (your jeans will thank you)
• Fall flavors in every bite: That cinnamon-nutmeg combo with tart apples? Pure autumn magic
• That glaze though: The sweet drizzle takes them from good to “can I have the recipe?” status

Seriously, these disappear faster than I can bake them whenever I make them – and that’s saying something!

Ingredients for Baked Apple Fritters with Glaze

Now let’s gather our lineup – I promise everything’s probably already in your pantry! Here’s what we’ll need:

• 2 large apples (peeled, cored, and diced – Granny Smiths are my go-to)
• 1 cup all-purpose flour (just scoop and level, don’t pack it!)
• 1/4 cup granulated sugar (this sweetens ’em up perfectly)
• 1 tsp baking powder (our little rising helper)
• 1/2 tsp cinnamon (because apple and cinnamon are BFFs)
• 1/4 tsp nutmeg (the secret background singer)
• 1/2 cup milk (whole milk makes them extra rich)
• 1 large egg (room temp blends better)
• 1 tbsp melted butter (measure after melting!)
• 1 tsp vanilla extract (real stuff makes all the difference)
• 1 cup powdered sugar (for that dreamy glaze)
• 2 tbsp milk (just enough to make the glaze pourable)

See? Nothing fancy – just simple ingredients that come together beautifully. Pro tip: Measure everything before you start mixing – it makes the whole process smoother!

Equipment You’ll Need

Okay, let’s grab our kitchen tools – nothing too crazy here, I promise! These baked apple fritters are wonderfully low-maintenance when it comes to equipment. Here’s what you’ll want to have ready:

• Mixing bowls (one large, one medium – or hey, I’ve used just one big bowl in a pinch!)
• Baking sheet (regular old half-sheet pan works perfectly)
• Parchment paper (so nothing sticks and cleanup’s a breeze)
• Measuring cups and spoons (my trusty plastic ones from college are still going strong)
• Whisk or fork (for mixing the dry ingredients – though I’ve used a chopstick in desperate times)
• Rubber spatula (to fold in those apples gently)
• Ice cream scoop or spoons (for dropping that glorious batter)
• Small bowl (for whisking up that dreamy glaze)

See? Nothing fancy required. If you’ve got these basics, you’re golden. Now let’s get to the fun part – making those fritters!

How to Make Baked Apple Fritters with Glaze

Alright, let’s dive into the good stuff! Making these baked apple fritters is so simple, but I’ll walk you through each step to ensure perfection. Ready? Here we go!

Preparing the Batter

First things first – let’s get that batter going! This is where the magic starts. Grab your large mixing bowl and let’s combine our dry ingredients:

1. Whisk together the flour, granulated sugar, baking powder, cinnamon, and nutmeg until they’re completely blended. You’ll know it’s ready when you see those lovely spice swirls!
2. In another bowl (or I sometimes just use a big measuring cup), beat the egg lightly, then stir in the milk, melted butter, and vanilla. The melted butter might make little clumps – don’t panic! That’s totally normal.
3. Now, pour the wet ingredients into the dry mix. Stir just until combined – a few lumps are fine, I promise! Overmixing makes tough fritters, and we want them tender.
4. Gently fold in those beautiful diced apples until they’re evenly distributed. The batter will be thick – that’s exactly how we want it!

Baking the Fritters

Time to transform that batter into golden deliciousness! Here’s how we bake them to perfection:

1. Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper. Don’t skip the parchment – it’s our no-stick superhero!
2. Using two spoons or a cookie scoop (my secret weapon), drop about 2 tablespoons of batter per fritter onto the sheet. Space them about 2 inches apart – they’ll puff up a bit as they bake.
3. Pop them in the oven for 15-18 minutes. You’ll know they’re done when the edges turn golden brown and the tops spring back lightly when touched. That heavenly apple-cinnamon smell will fill your kitchen too!
4. Let them cool on the pan for a few minutes before transferring to a wire rack. This helps them set so they don’t fall apart when you glaze them.

Making the Glaze

Now for the crowning glory – that sweet, dreamy glaze! It’s ridiculously simple but makes all the difference:

1. While the fritters cool slightly, whisk together the powdered sugar and milk in a small bowl. Start with 2 tablespoons of milk – you can always add more if it’s too thick.
2. Want it thinner? Add milk a teaspoon at a time. Too runny? Sprinkle in more powdered sugar. I like mine just thick enough to drizzle but still see-through.
3. Drizzle the glaze over the warm (not hot!) fritters. I use a fork or spoon, but sometimes I just dunk the tops right into the glaze – messy but fun!
4. Let the glaze set for about 5 minutes before serving. Or don’t wait – I won’t judge if you sneak one immediately!

Tips for Perfect Baked Apple Fritters with Glaze

After making these dozens of times (and yes, a few flops along the way), I’ve learned all the little tricks that take these baked apple fritters from good to “oh-my-goodness” amazing. Here are my hard-earned secrets:

Pick the right apples: Trust me, not all apples are created equal here! You want firm ones like Granny Smith or Honeycrisp that hold their shape during baking. Soft apples turn to mush – and nobody wants apple sauce fritters. I learned this the hard way with some sad, soggy batches early on!

Don’t overbake: Set that timer! These beauties go from perfectly golden to dry hockey pucks fast. At 15 minutes, start peeking – they’re done when the edges are lightly browned and the tops spring back when gently pressed. Your nose will know too – that heavenly cinnamon-apple scent means they’re ready.

Glaze consistency is key: The perfect glaze should drizzle slowly off your spoon like warm honey. Too thick? Add milk a teaspoon at a time. Too runny? Sprinkle in more powdered sugar. Pro tip: Make it slightly thicker than you think – it thins as it hits the warm fritters.

Serve warm (but not too hot!): That first bite when they’re just cool enough to handle but still warm inside? Absolute bliss. If they’ve cooled completely, pop them in the microwave for 10 seconds to bring back that fresh-from-the-oven magic.

Bonus trick: Pat your diced apples dry with paper towels before adding them to the batter. Those extra droplets of moisture can make your fritters soggy. Grandma taught me this one after my first batch came out a bit… let’s call them “apple pancakes.”

Variations for Baked Apple Fritters with Glaze

Now here’s where we get to play! While I adore my classic baked apple fritters with glaze, sometimes it’s fun to shake things up. Here are my favorite twists – because variety is the spice of life (and desserts)!

Nutty buddies: Toss in 1/4 cup chopped walnuts or pecans with the apples for extra crunch. My neighbor swears by toasted almonds, but I’m team pecan all the way!

Caramel dreams: Swap the glaze for warm caramel sauce – the kind that comes in those cute jars at the grocery store. Drizzle it over while the fritters are still warm and watch it pool deliciously.

Spice swap: Out with cinnamon, in with pumpkin spice! Just use 3/4 teaspoon pumpkin spice blend instead of the cinnamon and nutmeg. Perfect for when you’re craving fall flavors but it’s only July.

Citrus zing: Add the zest of one orange to the dry ingredients and use orange juice instead of milk for the glaze. Brightens up the whole flavor profile – my springtime go-to!

Cream cheese glaze: Beat 2 ounces softened cream cheese into the powdered sugar glaze for extra richness. It’s like your fritters got dressed up for date night!

The best part? You can mix and match these ideas. Last Thanksgiving I did pumpkin spice fritters with caramel drizzle and pecans… let’s just say they disappeared before the turkey came out of the oven!

Serving and Storing Baked Apple Fritters with Glaze

Okay, let’s talk about the best part – enjoying these little bites of heaven! Here’s how to make the most of your baked apple fritters with glaze, whether you’re serving them fresh or saving some for later (if they last that long!).

Serving fresh: There’s nothing quite like biting into a warm fritter right out of the oven. The glaze is still slightly gooey, the apples are tender, and that cinnamon aroma is irresistible. I usually let them cool for about 5 minutes after glazing – just enough time to brew a fresh cup of coffee. Trust me, this combo is my ultimate pick-me-up on a lazy weekend morning.

Reheating leftovers: If you’ve got any fritters left (big if in my house!), here’s how to bring back that fresh-baked magic. Pop them in the microwave for 10-15 seconds – just enough to warm them through without making them soggy. For extra crispiness, toast them in a 350°F oven for 5 minutes. You’ll have everyone thinking you just pulled them out of the oven!

Storing: These fritters keep surprisingly well! Once completely cooled, store them in an airtight container at room temperature for up to 2 days. If you need them to last longer, you can refrigerate them for up to 5 days – just let them come to room temp or warm them slightly before serving. Pro tip: Store them in a single layer with parchment paper between layers to prevent sticking.

Freezing: Yes, you can freeze these beauties! Place unglazed fritters in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw at room temp, warm them in the oven, and drizzle with fresh glaze. It’s like having a little piece of fall whenever you want it!

Nutritional Information for Baked Apple Fritters with Glaze

Now, I’m no nutritionist, but I know folks like having a general idea of what they’re enjoying – especially when it’s something as tempting as these fritters! Just remember, these numbers are estimates based on standard ingredients. Your actual counts might dance around a bit depending on your apple size or whether you go heavy-handed with that glaze (no judgment here!).

A single glazed fritter comes in around 120 calories – not bad for such a satisfying treat! Compared to traditional fried versions (which can clock in at double or triple that), baking gives us all the flavor without the oil bath. Each bite gives you:

• A little natural sweetness from the apples
• Just enough sugar to make them dessert-worthy
• That lovely cinnamon-spiced warmth

Of course, nutritional values vary based on ingredients and brands used. But here’s what matters most – these baked beauties let you indulge sensibly while still feeling like you’re treating yourself. And isn’t that what great home baking is all about?

Frequently Asked Questions

Can I Make These Gluten-Free?

Absolutely! I’ve had great success swapping the all-purpose flour for a 1:1 gluten-free flour blend. Almond flour works too, but it’ll make the fritters denser and slightly nuttier in flavor. Just keep an eye on the baking time, as gluten-free versions sometimes need a few extra minutes. If you’re feeling adventurous, try a mix of almond and coconut flour – it gives a lovely texture!

How Do I Prevent Soggy Fritters?

Ah, the soggy fritter struggle – been there! The key is managing moisture. First, pat your diced apples dry with paper towels before adding them to the batter. If your apples are particularly juicy, you might even toss them with a tablespoon of flour first – it helps absorb excess liquid. Also, don’t overmix the batter – those little lumps are your friends, keeping the texture light rather than dense and wet.

Can I Skip the Glaze?

You can, but honestly, the glaze is what takes these from “nice” to “wow!” It adds that perfect balance of sweetness to the spiced apples. If you’re watching sugar, try a thinner glaze or just a light dusting of powdered sugar. Or get creative – a drizzle of honey or maple syrup works beautifully too. But trust me, that glaze is worth every sticky finger!

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