Skip to Content

Baked Apple Fritters

These Baked Apple Fritters require just a handful of simple ingredients and 30 minutes from start to warm and ready to eat! With a caramelized, crunchy outside and soft, fluffy inside, these baked apple fritters are the perfect way to start a fall morning!

Baked Apple Fritters on a baking sheet. Recipe from A Kitchen Addiction

This time of year our kitchen is full of apples. I can’t get enough of all the different varieties that are available in the fall. That usually means that I end up buying way more than we can eat fresh, so our kitchen is also full of apple baked goods this time of year!

The latest apple recipe to make an appearance in our kitchen? These baked apple fritters.

Based off of our Baked Pumpkin Fritters, these baked apple fritters are a fun fall breakfast that happen to be baked, not fried. I’ve had an apple variation on my baking list for quite awhile, but this fall I finally got around to making them.

They just take a handful of simple ingredients to make. Plus, these fritters just take 30 minutes from start to sitting warm on your plate ready to eat!

(Though we’ve found that we actually like them more after they’ve had a bit of time to cool and let the flavors blend. But if warm, gooey fritters are your favorite, dig in!)

Up close image of a baked apple fritter on a cookie sheet. Recipe from A Kitchen Addiction

Making these fritters is a lot like making scones, just with more wet ingredients. You whisk together your dry ingredients, cut in your butter, add in your combined wet ingredients, and stir it all together until just combined. Then you fold in the chopped apples until just combined, scoop the batter onto a prepared baking sheet, and bake. Simple.

To achieve that caramelized, crunchy outer texture and soft, fluffy inside, we lightly glaze the fritters when they’re almost done baking and then stick them under the broiler for a couple of minutes to finish off the bake time.

Brush the remaining glaze on them after they’ve been under the broiler, and serve (when they’re cooled enough that you won’t burn your mouth!)!

Baked apple fritter on a small white plate next to a cup of coffee. Recipe from A Kitchen Addiction

Tips for Making Baked Apple Fritters

  • While I normally am all for using whole wheat flour in recipes, I really recommend that you stick to white whole wheat flour or all-purpose flour. The texture is noticeably different, as well as the flavor. So, if you want to go all whole wheat, just know that it will change things.
  • Do not overmix. It will be tempting to mix the batter until everything is smooth. It’s a lot like a muffin mix where you just need to stir until combined. The result will be a soft, melt-in-your-mouth fritter.
  • The more flavor your apples have, the more flavor the fritters will have. We like to use firm, tart apples.
  • Like the apple and maple flavor combination? Substitute the vanilla extract for maple extract in the glaze.
  • To get the batter on the baking sheet you can either use a 1/4 cup measuring cup or an ice cream scoop like this one. The measuring cup gives you more nooks and crannies in your fritters for the glaze to settle into once baked. However, the ice cream scoop is less messy. 
  • Unlike the baked pumpkin fritters, the batter does not need to be flattened at all after scooping onto the baking sheet. It may look like it’s too thick, but it isn’t. When I’ve tried flattening the batter, they end up spreading too much during baking.
Baked Apple Fritters on a baking sheet. Recipe from A Kitchen Addiction

Baked Apple Fritters

Yield: 8 large fritters or 16 mini fritters
Prep Time: 10 minutes
Bake Time: 15 minutes
Total Time: 25 minutes

These Baked Apple Fritters require just a handful of simple ingredients and 30 minutes from start to warm and ready to eat! With a caramelized, crunchy outside and soft, fluffy inside, these baked apple fritters are the perfect way to start a fall morning!


For the Fritters

  • 3/4 Cup all-purpose flour
  • 3/4 Cup white whole wheat flour**
  • 1/2 Cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt
  • 6 Tablespoons butter, cold and cut into pieces
  • 1/2 Cup milk (the higher the fat content, the richer the flavor)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 Cup chopped apple***

For the Glaze

  • 1 Cup confectioner's sugar
  • 2 Tablespoons milk (a higher percentage of fat works the best)
  • 1 teaspoon vanilla extract


  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicone baking mat. (Make sure that the mat you are using can be used under a broiler. If not, these fritters will work without a mat. The pan will just be a littler dirtier.)
  2. In a large bowl, whisk together all-purpose flour, white whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt. Cut in butter until mixture resembles coarse crumbs.
  3. In a small bowl, whisk together milk, egg, and vanilla extract. Add to flour mixture and stir until just combined. Gently stir in chopped apple. ****
  4. Drop by 1/4 Cup-full onto prepared baking sheet. (If you want to make small fritters, use a heaping tablespoon-full.)
  5. Bake for 11-13 minutes, or until bottoms are golden brown and center is set. (If you are making small fritters, start checking for doneness at 8 minutes.) Remove to a wire rack and turn oven to broil.
  6. After turning oven to broil, prepare glaze. Whisk together confectioner's sugar, milk, and vanilla extract until smooth. Brush a thin layer of glaze over fritters. Place under broiler. Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
  7. Carefully remove baking sheet to a wire rack. Brush remaining glaze over the warm fritters.
  8. Allow glaze to harden and serve.
  9. Best eaten same day.


**Don't have white whole wheat flour? You can substitute all-purpose flour for the amount of the white whole wheat flour.

***Tart apples give the fritters the best flavor.

****Because some apples are extra juicy, you may find that your batter seems too thin. If that is the case, add an additional 2-4 Tablespoons of flour. Batter should hold its shape when dropped on the baking sheet.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 286Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 48mgSodium: 280mgCarbohydrates: 46gFiber: 2gSugar: 26gProtein: 4g

Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. It should not be considered a substitute for a medical professional’s advice.

Did you make this recipe?

Please leave a comment or rating on the blog to let us know or share a pic on Instagram and tag @akitchenaddiction

More apple recipes to try!

Above image of a baked apple fritter on a white plate with a baking sheet full of fritters in the background. Recipe from A Kitchen Addiction


Sunday 6th of November 2022

I made these for breakfast today and they didn’t taste like an apple fritter. It was a cake texture. It tasted good for a apple cake. I would make it again when we are wanting cake.

Maegan R.

Sunday 30th of October 2022

By chance, can the batter for these fritters be made ahead of time then baked the next day? These look amazing by the way!

Jessica@A Kitchen Addiction

Monday 31st of October 2022

I have not tried, however, I would be afraid that the liquid from the chopped apples would change the texture of the batter too much. Hope that helps!


Monday 10th of October 2022

My husband and kids gobbled these up, but I thought they were just ok. I’m not sure why mine turned out the way they did, the only change I made to the recipe was using AP instead of wheat. My batter was nice and thick. But when baked they fell flat. So they were basically muffins tops. I love regular apple fritters so was fairly disappointed that they didn’t even turn out like your picture (which looks delicious). I’ve also never had good luck making glazes. They always taste like straight powdered sugar to me, which was the case here. I’d love to crack the code on making glazes like donut shops and bakeries. I only did the first glazing step and this is how my family liked it. I tried doing the second glaze on a couple of them and I think they would be really good if I could make a glaze I liked. Do you have any tips for things I could try next time? My family loved them so I’m willing to make them again!


Monday 3rd of October 2022

Is that 3/4 cup white flour" and "white wholewhear, or "or" white wholewheat?

Jessica@A Kitchen Addiction

Tuesday 4th of October 2022

It is 3/4 Cup all-purpose flour and 3/4 Cup white whole wheat flour. However, you can use all-purpose flour in place of the white whole wheat flour. So, you would be using 1 1/2 Cups all-purpose flour.


Tuesday 13th of September 2022

I just bought peaches today. I would like to try this recipes with peaches. Do you think it eould work?

Jessica@A Kitchen Addiction

Thursday 15th of September 2022

I actually have a Baked Peach Fritters recipe if you want to give that a try: :)

Skip to Recipe