Baked Apple Fritters with Vanilla Glaze

If I had to pick one fall treat to bake on repeat, it would be apple fritters — hands down. They’re sweet, spiced, a little rustic, and filled with tender bites of apple in every bite.

Traditionally, they’re deep-fried (and amazing), but I wanted something a little lighter that I could justify eating with coffee… or, let’s be honest, for breakfast.

These baked apple fritters check all the boxes. They’re soft, cinnamon-y, and drizzled with a warm vanilla glaze. And since they’re baked, not fried, they come together with less mess and way less oil.

How This Recipe Happened

I came up with this version after a donut-shop craving hit on a rainy weekend — no way I was going to stand in line in the weather, so I started brainstorming what I could make at home. I had apples, flour, cinnamon, and just enough powdered sugar left for a glaze.

What came out of my oven that day was something in between a muffin top and an apple pie, but shaped like a fritter — and way easier to make than either. It’s been a go-to ever since.

Ingredients You’ll Need

For the fritters:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 1 1/2 cups peeled, diced apples (about 1–2 apples, depending on size)

For the glaze:

• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract

Use the Right Apples

For this recipe, I like to use Granny Smith or Honeycrisp apples. They hold their shape and don’t turn mushy when baked. If you want a little more tartness, go for Granny Smith. Sweeter fritter fans? Honeycrisp is your best friend.

Make the Fritter Dough

Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. You’ll want that ready to go because once you mix the dough, things move fast.

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt. In a separate small bowl, beat the eggs with the milk, vanilla, and melted butter.

Pour the wet ingredients into the dry ingredients and gently fold everything together. Don’t overmix — just stir until there are no dry patches. The batter will be thick and lumpy, kind of like biscuit dough.

Fold in the diced apples (and nuts, if using). The dough will get even thicker, but that’s perfect — it helps keep those fritters in shape.

Shape and Bake

Using a large spoon or cookie scoop, drop rough mounds of dough onto your parchment-lined baking sheet. These don’t have to be perfect; the best part of a fritter is the imperfect, craggy shape.

Bake for 18–22 minutes, or until the edges are golden brown and the tops are just barely firm. A toothpick should come out clean when you poke the center.

Let them cool on the sheet for about 5 minutes, then transfer to a wire rack.

Make That Glaze

While the fritters cool slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency if needed — thicker for more frosting-like, thinner for a light drizzle.

Once the fritters are still warm (but not hot), drizzle the glaze over the tops with a spoon. If you want a bakery-style look, double-dip them or glaze twice.

Let the glaze set for a few minutes… if you can wait.

Serve Them Up

These are best enjoyed fresh, still slightly warm, with a hot cup of coffee or tea. They’re soft inside, crisp at the edges, and that vanilla glaze seeps into the cracks just right.

I’ve served these for weekend brunch, after-dinner dessert, and even boxed them up for bake sales. Every time, they disappear faster than I can set down the tray.

Variations to Try

Once you’ve made the classic, you can easily switch things up:

• Maple Glaze: Swap vanilla for maple extract and add a pinch of cinnamon.
• Cinnamon Sugar Coating: Brush fritters with melted butter after baking and toss in cinnamon sugar instead of glaze.
• Caramel Apple: Add chopped soft caramels to the dough or drizzle with warm caramel sauce.
• Pumpkin Spice: Replace 1/4 cup of the flour with pumpkin puree and increase spices slightly for a fall twist.

This recipe is super forgiving, so feel free to play around.

Leftovers & Storage

If you somehow have leftovers (rare in my house), store them in an airtight container at room temp for up to 2 days. Reheat them in a toaster oven or air fryer for best texture.

They also freeze surprisingly well — just hold off on glazing until you reheat and serve.

What’s Stopping You From Making Them?

These baked apple fritters are the kind of treat that feels nostalgic but new at the same time. They’ve got that old-school, fairground flavor but with an easier, lighter homemade touch. No frying, no fuss — just pure, cozy goodness.

Try them once and they might just become your new fall favorite… or your year-round go-to, like they are for me.