Baked Apple Fritters

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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Tools Needed:

Kitchen scale (optional)

Baking Sheet

Parchment paper or silicone sheets

Measuring cups and spoons

Mixing bowls and spoons


Apple Fritters:

  • 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


Apple Fritters:

  • 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

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