Baked Apple Fritters With Sweet White Glaze That Taste Just Like the Fried Version

There’s something irresistible about apple fritters—the soft, spiced dough, the tender bites of apple, and that glossy white glaze that cracks slightly as you take a bite. While most apple fritters are deep-fried, this recipe for baked apple fritters offers the same indulgence with a lighter and easier method. 

No splattering oil, no deep fryer—just a simple baking tray and a kitchen filled with the aroma of cinnamon, nutmeg, and warm apples.

Baked apple fritters like these bring together everything we crave in fall desserts, yet they’re approachable enough to make year-round. The tender interior, spiced with cinnamon and nutmeg, gives way to juicy chunks of apple, while the sugary white glaze adds that bakery-style finish. 

Best of all, this recipe manages to stay true to the classic taste of fried fritters, while being less greasy and more convenient for the home baker.

The Comfort of Warm, Glazed Apple Fritters

Apple fritters are a bakery staple across the United States, often spotted in doughnut shops sitting alongside crullers and jelly-filled doughnuts. They’re usually fried until golden and generously glazed. 

By baking them, we capture all the flavor but skip the heavy frying step. That’s what makes this recipe so appealing—easy, lighter, and still every bit as delicious.

These fritters aren’t just a sweet treat; they’re a nostalgic experience. Each bite delivers the crunch of a sweet glaze, the cozy aroma of cinnamon, and the soft texture of baked dough that feels like home.

Deep Dive Into the Ingredients

All-Purpose Flour: This gives the fritters structure and helps them rise while keeping them tender. It works as the foundation of the dough.

White Whole Wheat Flour: A slightly nuttier, more wholesome addition that balances out the softness of the all-purpose flour without being too heavy.

Brown Sugar: Adds sweetness and a subtle molasses depth, making the fritters taste richer than if made with plain white sugar.

Baking Powder: The key leavening agent that ensures the fritters puff up in the oven instead of turning dense.

Cinnamon: The backbone spice of apple desserts. Cinnamon ties everything together and amplifies the flavor of apples.

Nutmeg: Just a pinch provides warmth and enhances the spiced notes, making the fritters taste bakery-quality.

Allspice: Complex and fragrant, this spice brings hints of clove and nutmeg that make the flavor more layered.

Salt: A touch of salt balances the sweetness and sharpens the other flavors.

Butter: Cold butter cut into the flour makes for a tender crumb, almost like a biscuit or scone texture inside the fritters.

Milk: The fat content in the milk adds richness and moisture. Whole milk or 2% works best for flavor and texture.

Egg: Provides structure and helps bind the dough, giving the fritters stability while they bake.

Vanilla Extract: Adds warmth and rounds out the flavors of the spices and apples.

Apples: The star of the fritter. Choose firm apples like Honeycrisp, Granny Smith, or Fuji so that they hold their shape while baking and provide juicy bites.

Confectioner’s Sugar: Essential for making the white glaze that sets and gives the fritters their signature crackle when you bite into them.

Glaze Milk: Rich milk ensures the glaze has a smooth texture that spreads easily and dries with a beautiful white finish.

Glaze Vanilla: A final touch of flavor that makes the glaze taste like more than just sugar.

A Little History of Apple Fritters

Apple fritters are thought to have originated in Europe, where fruits were folded into batters and fried as a way of preserving the harvest in indulgent desserts.

 They eventually made their way to America, where apples were abundant and quickly became the star fruit in fritters.

 Fried fritters remain a state fair and doughnut shop classic, but bakers have begun embracing baked versions for their ease and lower fat content—proof that comfort foods can evolve with the times.

Fun Facts About Fritters

• In the 18th century, apple fritters were served with brandy sauce at festive gatherings.

• In some regions, apple fritters are traditionally eaten on New Year’s Eve for good luck.

• The crackly white glaze is what distinguishes fritters from other apple pastries like turnovers.

Serving Suggestions

These baked apple fritters are best served warm, when the glaze is still slightly soft and the apples are tender.

Pair them with a mug of hot coffee or spiced cider for a comforting breakfast, or enjoy them as dessert with a scoop of vanilla ice cream.

They’re just sweet enough to stand on their own, but versatile enough to fit into many menus.

Storage and Make-Ahead Tips

These fritters are best the day they’re baked, but you can store them in an airtight container at room temperature for up to two days. 

If you’d like to reheat them, a quick 10–15 seconds in the microwave will revive their softness. 

For longer storage, freeze without the glaze and add fresh glaze after reheating.

Equipment Needed

• Mixing bowls

• Whisk and spatula

• Baking sheet

• Silicone baking mat or parchment paper

• Wire rack

• Small whisk for the glaze

Substitution Ideas

If you’d like to customize this recipe, you have plenty of options. Swap the apples for pears for a twist, or use half-and-half instead of milk for extra richness. 

You can even experiment with different spices, like cardamom or ginger, to create your own flavor profile.