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When I'm in the mood for something sweet, warm, and quick to share, I toss these apple fritter bites in the oven. They're simple, skip the frying, and pack all those apple-cinnamon vibes. Pile on the glossy apple glaze when they're warm and every little bite just soaks it up.
I took these to a fall brunch once and they were gone before anyone grabbed a refill on coffee. Now, whenever I want an easy apple fix that doesn't call for hot oil, these are my shortcut.
Delicious Ingredients
- Baking powder: Fluffy lift starts here—just make sure yours is fresh for the best rise
- Vanilla extract: A splash of pure vanilla really upgrades the aroma
- Kosher salt: Just a pinch amps up all those apple and spice flavors—fine salt will do if that's all you've got
- All purpose flour: This is the base that keeps them soft but not dense—go for unbleached if you can
- No sugar added applesauce: This is what brings the batter together, unsweetened keeps things balanced
- Granulated sugar: Adds subtle sweetness—organic if you want to get fancy
- Cinnamon: Essential for the classic cozy smell and taste, fresher spice always pops
- Large egg: Holds everything together and makes bites puff, always use a fresh one
- Powdered sugar: Glaze needs it smooth, so sift if it looks lumpy
- Unsalted butter: Melts for a rich but light flavor, go for good butter if possible
- Honeycrisp apples: Chop tiny, these give juicy bites and a sweet-tart kick
- Apple cider or apple juice: Use it to loosen up the glaze and double down on apple flavor, cider's even better if you can get it
Irresistible Step-by-Step
- Finish Glazing and Set:
- Slather the rest of the glaze over your hot fritters. Leave them alone to become firm—about a quarter hour. This makes a crunchy, sweet shell everyone loves.
- Glaze and Broil:
- Brush all the fritters with glaze while they're still toasty. Pop the pan back under the broiler for a few minutes, turning every minute or so. You want the glaze to bubble and glisten, not scorch.
- Prepare the Glaze:
- Mix up powdered sugar and apple cider or juice until it's runny and smooth. Thin glaze pours and coats best.
- Portion and Bake:
- Drop tablespoon scoops of batter onto your greased baking sheet, leaving space between. Bake for around 10 minutes till puffy and just golden.
- Combine and Add Apples:
- Gently stir together dry and wet blends, then fold in the apple chunks. Try not to overmix or they'll get tough. Handle gently so they're airy and loaded with apple.
- Blend Wet Ingredients:
- In a big bowl, whisk melted butter and sugar. When it's all smooth, beat in the egg until you see a little shine. Then stir in vanilla plus applesauce so it turns creamy.
- Mix Dry Ingredients:
- Whisk your flour, baking powder, salt, and cinnamon in a medium bowl. Mixing well now means every bite will bake evenly.
- Preheat and Prep:
- Fire up your oven to 400 F (or 200 C). Hit your baking sheet with spray so nothing sticks. This way all your bites keep their shape.
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Honeycrisps are my pick because they don’t get mushy and stay juicy. My kids can’t wait to dunk theirs right in extra glaze—so fair warning, it's a little messy and a ton of fun.
Handy Storage Hints
Once they've cooled, keep the fritters sealed up on the counter for up to 2 days. Want them to last longer? Stick them in the fridge for about a week. A quick warmup in the oven or a short zap in the microwave brings back that fresh-from-the-oven texture and shiny glaze.
Smart Swaps
If you’re out of Honeycrisps, use Pink Lady or Granny Smith—just pick something crisp and tart. Swap in half whole wheat flour if you want a fuller taste. No dairy? Vegan butter and egg replacer work great. Any kind of apple juice is fine for the glaze if cider isn’t handy.
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Fun Ways to Serve
Pile them up on a big board, splash with extra glaze, and shake over cinnamon. Pair with some good coffee or sweet-hot cider. Want it to look special? Tuck in some bunches of grapes and crisp apple wedges too.
Sweet History
You’ll spot apple fritters at lots of American bakeries and fairs from coast to coast. Ditching the deep-fryer in favor of the oven keeps that classic comfort but makes them fit right in for breakfast or dessert any day.
Common Recipe Questions
- → Could I pick a different apple type?
Sure! Granny Smith, Gala, or Fuji all swap in nicely and change up the taste and texture a bit.
- → Do apples have to be peeled?
Peeling gives a softer feel, but you don’t have to if you like a little more texture from the skins.
- → Can I fry these instead of baking?
This take is all about baking, but you can totally deep fry for a more old-school crispy crunch if you want.
- → What's the best way to keep extra bites?
Once they’ve cooled, toss them into a sealed box at room temp for a couple days or pop them in the fridge for up to a week.
- → Is it okay to make these in advance?
Absolutely! Bake them earlier, then heat up in the oven or zap in the microwave right before you serve.