Last September I made these Apple Fritter Bites for my daughter’s soccer team breakfast and watched thirty kids demolish three batches in about fifteen minutes flat. They’re not traditional fried fritters but baked doughnut-style bites that taste exactly like the apple fritters you’d get at a bakery, complete with that signature crispy, caramelized glaze and chunks of fresh apple throughout.
The secret is using applesauce in the batter, which keeps them incredibly moist while intensifying the apple flavor, then finishing them with an apple cider glaze that you broil briefly to get that crackly, caramelized crust. These come together in one bowl with no mixer required; you just scoop tablespoon-sized portions onto a baking sheet and bake for ten minutes before glazing and broiling. What makes them so addictive is the texture contrast between the soft, tender interior loaded with apple pieces and the sweet, crispy glaze on top that shatters when you bite into it. I’ve made these at least twenty times since discovering the recipe because they’re perfect for fall brunches, quick weekday breakfasts, dessert, or just keeping around for snacking since they stay moist for days.
Why This Recipe Works
Traditional apple fritters require making yeast dough, letting it rise, shaping, and deep-frying in hot oil, creating a messy, time-consuming process that’s impractical for weekday mornings. This recipe uses a quick batter method similar to muffins that comes together in minutes with just a bowl and whisk, eliminating all the complexity while delivering authentic fritter flavor and texture. Using applesauce in the batter serves double duty by adding moisture and apple flavor without making the batter too wet or requiring additional liquid. Finely dicing the apples ensures you get apple pieces in every single bite rather than random chunks, distributing the fruit evenly throughout. The broiling step after glazing caramelizes the sugars in the apple cider glaze, creating that signature crackly crust you expect from fried fritters without any oil. Making them bite-sized rather than full fritters means more surface area gets coated with the delicious glaze, maximizing flavor in every piece.
Ingredients You Need
Gather these simple ingredients for the fritter bites and glaze:
- Nonstick cooking spray
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup unsweetened applesauce
- 1½ cups finely diced Honeycrisp or Gala apples (about 2 medium)
- 2 cups powdered sugar
- ⅓ cup plus 2 tablespoons apple cider or apple juice
Making Apple Fritter Bites
Start by preheating your oven to 400 degrees Fahrenheit and generously greasing a baking sheet with nonstick cooking spray, making sure to coat it thoroughly since these bites can stick. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon until evenly combined, breaking up any lumps in the flour. This dry mixture creates the structure for your fritter bites while the cinnamon adds that essential warm spice flavor.
In a large bowl, whisk the melted butter and granulated sugar together until the mixture is smooth and well combined. The butter should be melted but not hot or it will cook the egg in the next step. Add the egg, vanilla extract, and applesauce to the butter mixture, whisking until everything is completely smooth with no streaks of egg remaining. The applesauce not only adds apple flavor but also keeps these fritter bites incredibly moist even after they cool.
Add the dry ingredients to the wet ingredients all at once, then stir with a wooden spoon or rubber spatula just until the flour disappears and you have a thick, uniform batter. Don’t overmix here or your fritter bites will turn out tough instead of tender—a few small lumps are perfectly fine. Gently fold in the finely diced apples, stirring just until they’re evenly distributed throughout the batter. Make sure your apples are diced very small, about ¼-inch pieces, so you get plenty of fruit in each bite without them being too chunky.
Using a tablespoon or small cookie scoop, drop heaping tablespoon-sized portions of batter onto your prepared baking sheet, spacing them a few inches apart since they’ll spread slightly as they bake. You should get about 30 bites from this batch. Don’t worry about making them perfectly round—they’re supposed to have that rustic, irregular fritter shape. Bake for 10 minutes until the bites are puffed, set, and just starting to turn golden around the edges. Remove from the oven and immediately turn your broiler to high while you prepare the glaze.
For the apple cider glaze, whisk together the powdered sugar and apple cider in a medium bowl until you have a thin, pourable glaze with no lumps. The consistency should be like thick cream that drips easily off your whisk—if it’s too thick, add another tablespoon of cider. Using a pastry brush, generously brush glaze over the warm fritter bites, letting it drip down the sides and pool on the baking sheet. Use about half the glaze for this first coating.
Place the glazed bites under the broiler for 2 to 4 minutes, watching them very carefully and rotating the pan frequently to ensure even browning. The glaze should start bubbling, caramelizing, and turning golden brown. This step happens quickly, so don’t walk away. Broilers vary dramatically in intensity, so yours might take more or less time. Remove from the oven as soon as you see good caramelization to prevent burning. Brush the remaining glaze evenly over the tops of the fritters while they’re still hot so it soaks in slightly. Let the glazed bites sit at room temperature for 15 minutes to allow the glaze to set into its signature crackly crust before serving.
Expert Tips
- Dice apples very finely into ¼-inch pieces for even distribution in every bite
- Use Honeycrisp or Gala apples which hold their shape and have great sweet-tart flavor
- Don’t overmix batter after adding dry ingredients or fritters will be tough
- Make sure glaze is thin and pourable; add more cider if too thick
- Watch broiler carefully and rotate pan frequently for even caramelization
- Glaze should bubble and turn golden but not burn during broiling
- Let bites sit 15 minutes after final glaze so it sets properly
- Use unsweetened applesauce not sweetened for best results
Delicious Variations
Customize these fritter bites with creative flavor twists:
- Add ½ teaspoon nutmeg or ¼ teaspoon allspice to batter for more warm spice
- Mix in ½ cup chopped pecans or walnuts with the apples for crunch
- Substitute pear for half the apple for apple-pear fritter bites
- Add ½ cup dried cranberries or raisins for extra fruit
- Use maple syrup instead of apple cider in glaze for maple apple fritters
- Add 1 teaspoon orange zest to batter for citrus brightness
- Drizzle with salted caramel after glazing for extra indulgence
- Mix ½ teaspoon cardamom into batter for unique spice flavor
- Top with coarse sugar before broiling for extra crunch
Storage and Reheating
Store Apple Fritter Bites in an airtight container at room temperature for up to 3 days. The glaze will soften slightly during storage but they’ll still taste delicious. If you prefer the glaze crispier, you can pop them under the broiler for 30 seconds to re-crisp before serving. For longer storage, keep them in the refrigerator for up to 5 days in an airtight container, bringing them to room temperature before serving or warming briefly in the microwave. These freeze beautifully for up to 2 months—arrange in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw at room temperature for about an hour, or microwave individual bites for 15 to 20 seconds. You can also reheat thawed bites in a 350-degree Fahrenheit oven for 5 minutes to refresh them.
Make Ahead Instructions
You can prep these Apple Fritter Bites in advance several ways to save time on busy mornings. Mix the dry ingredients and store in an airtight container at room temperature for up to 3 days, and prep the wet ingredients except for the egg up to 1 day ahead stored covered in the refrigerator. Bring wet ingredients to room temperature before combining. Alternatively, bake the fritter bites without glazing, let cool completely, and store in an airtight container at room temperature overnight. The next morning, make the glaze, brush it on the bites, and broil as directed. You can also bake, glaze, and broil completely, then store for 2 to 3 days at room temperature, though the glaze will be softer. For maximum freshness, I recommend making them the day you plan to serve them since the glaze is crispiest when fresh.
Serving Suggestions
Apple Fritter Bites are incredibly versatile and perfect for numerous occasions. Serve them warm or at room temperature as part of a brunch spread alongside scrambled eggs, bacon, and fresh fruit. They make an excellent addition to coffee breaks, afternoon tea, or dessert platters. For a fun presentation, pile them on a cake stand or tiered serving platter dusted with powdered sugar. Kids love dipping them in warm caramel sauce, maple syrup, or chocolate sauce for an extra-special treat. Pair with hot apple cider, coffee, chai lattes, or cold milk for the perfect beverage accompaniment. These are also wonderful for potlucks, bake sales, tailgating, or packing in lunchboxes as a sweet treat. Serve alongside vanilla ice cream or whipped cream for an indulgent dessert experience.
Common Questions
Can I use apple juice instead of apple cider?
Yes, apple juice works perfectly fine in the glaze. Apple cider has a slightly more robust apple flavor, but juice produces excellent results with a similar consistency.
What apples work best for this recipe?
Honeycrisp and Gala apples are ideal because they’re sweet, hold their shape when baked, and have great flavor. Granny Smith also works if you prefer more tartness.
Can I make these without a broiler?
Yes, you can skip the broiling step and just brush on the glaze after baking. The glaze won’t caramelize as much but will still taste delicious and provide sweetness.
Why do my fritter bites spread too much?
The batter might be too thin from overmixing or too much applesauce. Make sure you measure accurately and don’t overmix the batter after adding dry ingredients.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture will be slightly different but still delicious.
How do I prevent them from sticking to the pan?
Generously grease your baking sheet with nonstick spray or use parchment paper. The glaze can make them sticky, so proper greasing is essential.
Can I double this recipe?
Absolutely! Double all ingredients and use two baking sheets. You may need to broil in batches depending on your oven size, watching each batch carefully.
Apple Fritter Bites
Ingredients
Equipment
Method
- Preheat oven to 400°F. Generously grease baking sheet with nonstick cooking spray.
- In medium bowl, whisk together flour, baking powder, salt, and cinnamon until evenly combined.
- In large bowl, whisk melted butter and granulated sugar until smooth and well combined.
- Add egg, vanilla extract, and applesauce to butter mixture. Whisk until completely smooth with no streaks of egg remaining.
- Add dry ingredients to wet ingredients all at once. Stir with wooden spoon or rubber spatula just until flour disappears. Don’t overmix—a few small lumps are fine.
- Gently fold in finely diced apples, stirring just until evenly distributed throughout batter.
- Using tablespoon or small cookie scoop, drop heaping tablespoon-sized portions of batter onto prepared baking sheet, spacing a few inches apart. Should make about 30 bites.
- Bake for 10 minutes until bites are puffed, set, and just starting to turn golden around edges.
- Remove from oven and turn broiler to high while preparing glaze.
- For glaze, whisk together powdered sugar and apple cider in medium bowl until thin and pourable with no lumps. Consistency should be like thick cream.
- Using pastry brush, generously brush about half the glaze over warm fritter bites, letting it drip down sides.
- Place glazed bites under broiler for 2-4 minutes, watching carefully and rotating pan frequently. Glaze should bubble, caramelize, and turn golden brown. Don’t burn.
- Remove from oven and brush remaining glaze evenly over tops of fritters while still hot.
- Let sit for 15 minutes at room temperature to allow glaze to set into crackly crust before serving.
Notes
- Dice apples very finely into ¼-inch pieces for even distribution
- Use Honeycrisp or Gala apples for best sweet-tart flavor and texture
- Don’t overmix batter after adding dry ingredients or bites will be tough
- Make sure glaze is thin and pourable; add more cider if needed
- Watch broiler carefully—it works fast and timing varies by oven
- Rotate pan frequently under broiler for even caramelization
- Let bites sit 15 minutes after final glaze so it sets properly
- Use unsweetened applesauce not sweetened
- Apple juice can substitute for apple cider in glaze
- Store in airtight container at room temperature up to 3 days
- Refrigerate up to 5 days; bring to room temperature before serving
- Freeze up to 2 months; thaw at room temperature
- Can skip broiling step if preferred—glaze won’t caramelize but still tastes great
