Step 4: Combine Wet and Dry
Slowly add the wet mixture into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix—the batter should remain slightly lumpy for a tender texture.
Step 5: Fold in the Apples
Gently fold the diced apples into the batter. Their juicy sweetness will balance the warm spices and add a burst of flavor to every bite.
Step 6: Shape and Bake
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Scoop about ¼ cup portions of the batter and place them onto the baking sheet, spacing them apart. Flatten them slightly with the back of a spoon to create a fritter shape.
Bake for 12–15 minutes, or until the fritters are golden brown and a toothpick inserted in the center comes out clean.
Step 7: Make the Glaze
While the fritters bake, prepare the glaze. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. If it’s too thick, add a few more drops of milk; if too thin, add a bit more powdered sugar.
Step 8: Glaze the Fritters
Once the fritters are done, allow them to cool for 5 minutes on a wire rack. Dip the tops of each fritter into the glaze or drizzle it generously over them. For extra indulgence, glaze twice—once while warm (so it soaks in) and again after cooling slightly (for a sweet finish).
Serving Suggestions
- Enjoy warm with a cup of coffee, tea, or spiced cider.
- Serve with a scoop of vanilla ice cream for dessert.
- Sprinkle with extra cinnamon sugar before glazing for a bakery-style look.
Final Thoughts
These Warm Baked Apple Fritters with Glaze capture the comforting essence of a traditional fritter while being lighter and easier to make at home. The baked method keeps them fluffy and moist inside with just enough crispness outside, and the sweet glaze ties everything together. Whether you’re baking for your family, guests, or just to treat yourself, these fritters are sure to become a seasonal favorite.
Would you like me to also give you a quick stovetop version (pan-fried instead of deep-fried) for when you want a crispier texture but still lighter than deep frying?
