This recipe is an easy Saturday morning or Sunday afternoon treat. It is perfect for anyone who wants a little shortcut and also wishes to avoid deep frying!
These fritters are light, buttery, stuffed full with fresh apple chunks and have a slight cinnamon sugar crunch! After they cool, they're topped with a brown butter icing that warms everything up with a slight nuttiness from browning the butter and spice from the cinnamon and nutmeg.
Makes: ~ 12 medium/large fritters
Time: 20 minutes prep + 16 minutes bake time
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Kitchen scale (optional)
Parchment paper or silicone sheets
Measuring cups and spoons
Mixing bowls and spoons
1 tube of original flaky biscuits
2 tablespoons granulated sugar
1 teaspoon cinnamon
2 tbsp butter
1/8 tsp salt
1 cup peeled and chopped apples
1 cup confectioners' sugar
1/4 tsp vanilla *
4 tbsp brown butter
1/2 tsp cinnamon
1/8 tsp nutmeg
pinch of salt
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
Preheat the oven to 350 degrees Fahrenheit.
Open the tube of biscuits and separate. Cut each biscuit into 8 pieces and place into a large bowl
Melt butter and then pour over biscuit pieces.
Peel and chop the apples and then place in the bowl with the biscuits and toss loosely.
Mix together cinnamon, salt and sugar in a separate bowl, then pour over top of the biscuits and chopped apple. Toss gently. Scoop or form dough into roughly 1/4 cup portions and form gently into a disk pressing the dough and apples together.
Place on a parchment or silicone sheet lined baking sheet and bake for about 16 minutes, or until golden brown.
Melt butter in a medium/large size bowl, then sift your powdered sugar into it.
Mix in remaining ingredients. The humidity in your home will affect the thickness of the glaze. You can a little bit of cream, milk or water to thin the glaze out if need be. Or, you can add additional powdered sugar to thicken it.
Drizzle the glaze on top of fritters. If you want a thin, donut like glaze, pour evenly on fritters after they have been taken out of the oven for about 2 minutes. If you want the glaze to form ribbons like the picture above, cool completely.
I would say my personal preference is fresh out of the oven. Its messy and sticky but fresh and hot and so worth the mess! I would love to see your pictures if you make these! Let me know how they turn out! :)
xoxo - JBakes