Save Pin
Apple fritter bites come out as little crisp rounds, each packed with sweet-tart apples and a hint of cinnamon. I love baking these on cold mornings, or anytime I want the kitchen to fill up with that cozy, heady scent of fall. The soft insides and sweet apple cider coating have everyone hovering nearby just waiting for the pan to hit the counter.
Me and my kids tried out these fritter bites after a big apple picking trip—I’ve gotta say, it’s turned into a must-do every autumn. Honestly, nothing’s better than grabbing a warm one straight off the tray, with gooey cider glaze melting over your fingers.
Irresistible Ingredients
- All-purpose flour: keeps the fritter bites together and fluffy, so grab a new bag for best results
- Granulated sugar: sweetens every mouthful and helps get that golden crust—pure cane sugar’s great if you have it
- Baking powder: makes the fritters rise and stay soft, so make sure it’s fresh for that puff
- Kosher salt: lifts the apple flavor and balances things out, and sea salt is a good backup
- Ground cinnamon: brings in all those warm scents and fall feelings—give it a whiff to check if it’s still good
- Unsalted butter: brings tenderness and richness—melt it first so it blends in smooth
- Large egg: holds the batter together, and room temp eggs always stir in easiest
- Vanilla extract: ties all the flavors in—choose genuine vanilla for max flavor
- Unsweetened applesauce: keeps things moist and extra apple-y; pick a brand that’s just apples
- Honeycrisp or Gala apples: bring sharp and sweet pops—peel and dice small for even goodness in every nibble
- Powdered sugar: turns into a silky glaze (sift it if you don’t want lumps)
- Apple cider or juice: gives the topping some tang—fresh-pressed cider is killer if you can grab it
Simple Step-by-Step
- Final Glaze and Set:
- As soon as they leave the oven, paint the rest of the glaze right on top for extra taste and shine, then let 'em chill for about fifteen minutes till the glaze sets
- Finish Under the Broiler:
- Slip the fritters back under the broiler for a couple minutes, flipping often, until that glaze bubbles up and turns a bit crispy
- Bake and Glaze:
- Bake about ten minutes until they’re golden and firm, take 'em out, blast the broiler on high, and while they're piping hot brush over glaze made with cider or juice and sugar
- Portion the Batter:
- Drop dough by spoonfuls onto your oiled baking sheet—leave some space or they’ll stick together as they puff up
- Combine and Fold:
- Gently add the dry stuff to your wet stuff—just mix until it’s blended, then add those chopped apples, careful not to overdo it or the bites go dense
- Create the Wet Base:
- Whisk the melted butter and sugar in your big bowl, add eggs, vanilla, and applesauce till it’s all smooth—this stops any weird chunks
- Mix the Dry Ingredients:
- Blend your flour, baking powder, salt, and cinnamon together in another bowl so every bite gets that fluffy, spicy touch
- Prep the Pan:
- Fire up your oven to 400 degrees F, then grease a baking sheet with spray so nothing sticks and you get a nice brown bottom
Save Pin
The best part is mixing in those little apple cubes at the end. Sometimes I’ll toss in a few extra when no one’s looking... more apple means juicier bites. Crisp Honeycrisps? Always the best for maximum tartness!
How to Store
Stick these apple bites in a sealed container and leave them out for up to two days. For longer, keep them cold and warm up in the oven before eating. Planning to glaze ahead of time? Be sure they’ve cooled off first or the glaze just melts and gets messy.
Swap Ideas
Toss in pears or even ripe peaches instead of apples for something new. For a dairy-free spin, use melted coconut oil instead of butter. Want tang? Switch a bit of applesauce out for Greek yogurt. No apple cider left? Orange juice gives an unexpected zing!
Save Pin
Serving Up
Stack these little fritters high on a cake stand for a fun brunch bite. Pour up strong coffee or offer spicy chai on the side. For dessert, add a scoop of vanilla or cinnamon ice cream and a drizzle of that glaze while the fritters are still warm and gooey.
Fun Food Traditions
People in America have loved making fruity fritters since colonial times, baking or frying scraps of dough with whatever fruit they had handy. This oven-baked style keeps the old-school flavor and skips the deep fryer, all while giving you honest, fresh apple taste.
Common Questions
- → Is it fine to use apples besides Honeycrisp or Gala?
Of course! Go ahead and grab Fuji or Braeburn, or any juicy apple that's not too tart and is nice and crispy.
- → How do you get that super glossy look on the glaze?
Warm bites brushed with the cider syrup and tossed under a hot broiler give you that shiny, just-caramelized finish.
- → Can I prep these ahead?
Fresh is best, but you totally can bake the bites and just wait to add the glaze until you're ready to eat so they stay tasty.
- → How should I keep any extras?
Make sure the bites are cool, then pop them in a sealed container on your counter for up to two days. Heat up a little if you want.
- → Is freezing alright?
Yep! Freeze them before glazing, then thaw, warm, and coat in glaze when you want to eat for the best taste and texture.