These cinnamon glazed apple fritter bites are all about the apples. When I want something cozy but not heavy, this is exactly what I make. You get real apple flavor from three places: fresh Honeycrisp, no-sugar-added applesauce, and a light apple cider glaze that caramelizes in the oven. No deep-frying, no oil smell in your kitchen—just a quick bake and broil.
I like this recipe because it treats the apple like the main event, not a garnish. The batter is simple and not overly sweet, which keeps the apples front and center. The glaze is thin on purpose so it can soak into the nooks and edges, giving that classic fritter taste without the grease. Each bite feels like a tiny, shareable dessert but still leans lighter than a typical doughnut-style fritter.
These work well for brunch, snacks, or a casual dessert board. They’re easy to portion, easy to freeze, and easy to eat out of hand. If you’re trying to cut back on heavy desserts but still want something that feels fun, these cinnamon glazed apple fritter bites are a good middle ground. You keep the warm spice, the soft centers, and the caramelized edges—with ingredients you probably already have in your pantry.
How to Prepare Cinnamon Glazed Apple Fritter Bites
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Time-Tested Ingredients, with a Twist
- Nonstick cooking spray, for greasing the baking sheet
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup no-sugar-added applesauce
- 1 1/2 cups peeled, finely diced Honeycrisp apples (about 2 medium apples)
For the glaze:
- 2 cups powdered sugar
- 1/3 cup plus 2 tablespoons apple cider or apple juice
Prep & Assemble
- Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with nonstick cooking spray so the fritter bites release easily and the bottoms don’t over-brown.
- In a medium bowl, whisk together the flour, baking powder, kosher salt, and cinnamon until the mixture looks uniform. This step helps the leavening and spice distribute evenly, so you don’t end up with dense or unevenly flavored bites.
- In a large bowl, add the melted butter, then whisk in the sugar until it looks slightly creamy. Whisk in the egg until fully combined, then stir in the vanilla and applesauce. The mixture should be smooth and slightly thick.
- Add the dry ingredients to the wet ingredients and stir gently until just combined and no dry streaks remain. Don’t overmix; stop as soon as it forms a cohesive batter. Fold in the finely diced apples so they’re evenly dispersed throughout.
- Using a tablespoon, scoop about 1 tablespoon of batter per fritter and drop it onto the prepared baking sheet, leaving a few inches between each mound. You should get about 30 small bites. Bake for about 10 minutes, until the fritters are puffed, set, and lightly golden on the bottoms. Remove the tray from the oven and switch the oven to broil on high.
- While the fritters bake or right after they come out, make the glaze. In a small bowl, whisk together the powdered sugar and apple cider (or juice) until very smooth. The glaze should be thin and pourable, not thick; it should ribbon off the whisk and disappear back into the bowl within a second.
- Brush a generous layer of glaze over each warm fritter, letting it drip down the sides. Return the tray to the oven and broil for 2–4 minutes, just until the tops start to bubble and caramelize. Rotate the baking sheet every minute for even color, and watch closely so the glaze turns golden, not black.
- Remove the fritters from the oven and brush the remaining glaze evenly over the tops. Let them sit on the baking sheet until the glaze sets and hardens slightly, about 15 minutes. They should feel dry to the touch on the outside but soft inside.
Best Apples to Use
Honeycrisp works especially well here because it’s naturally sweet, crisp, and holds its shape in the oven. You get little pockets of real apple texture instead of mush. If you don’t have Honeycrisp, try Pink Lady, Granny Smith, or Fuji. Just aim for an apple that’s firm and slightly tart so the flavor stands up against the cinnamon and glaze. Softer apples can break down too much and make the batter watery, so if you use them, dice them smaller and don’t pack the measuring cup too tightly. You can also mix varieties for a more complex flavor and a better balance of sweetness and acidity.
Getting the Glaze Just Right
The glaze is where the fritter vibe really shows up, so the texture matters. You’re looking for a thin, smooth glaze that easily brushes over the bites but still leaves a visible coating. If it’s too thick, add apple cider or juice a teaspoon at a time until it loosens. If it’s too thin and runs off instantly, whisk in a spoonful of powdered sugar. Always glaze while the fritters are warm; the first layer should soak in a bit and the broil step will help it caramelize. The second coat sets on top for that shiny, lightly crackly finish without being overly sugary.
Answers to Popular Questions
Can I make these apple fritter bites ahead of time?
Yes, you can make them ahead, but timing and storage matter. For the best texture, bake and broil them the same day you plan to serve, then store any leftovers in an airtight container at room temperature for up to 2 days. The glaze will soften slightly over time. If you want to prep further ahead, you can bake the fritter bites without glazing, cool them, freeze in a single layer, then reheat briefly in a 325°F (165°C) oven before glazing and broiling as directed.
How can I make these lighter or lower in sugar without ruining the texture?
You can trim the sweetness in a few smart ways. Reduce the granulated sugar in the batter to 2 tablespoons; the apples and glaze still provide plenty of flavor. For the glaze, use a bit less powdered sugar and thin it more with apple cider so you get a lighter coat. You can also make only half the amount of glaze and apply a single, thin layer after baking, skipping the second brushing. Avoid cutting the applesauce, though—that’s key for moisture and tenderness.
Why are my fritter bites coming out dry or dense instead of soft?
Dry or dense fritter bites usually come down to overmixing, overbaking, or not enough moisture. Once you add the dry ingredients, stir just until combined—overworking the batter develops gluten and makes them tough. Also, check your oven temperature; if it runs hot, they can overbake in less than 10 minutes. Pull them as soon as they’re set and lightly golden on the bottoms. Finally, be sure you’re using the full amount of applesauce and finely diced apples; skimping on the fruit or using very dry apples will reduce moisture and make the texture less tender.
Cinnamon Glazed Apple Fritter Bites
Equipment
- baking sheet
- Mixing bowls
- whisk
- Measuring cups and spoons
- pastry brush or spoon
Ingredients
Apple Fritters:
- nonstick cooking spray for greasing
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup no-sugar-added applesauce
- 1 1/2 cups Honeycrisp apples peeled and finely diced (about 2 medium apples)
Glaze:
- 2 cups powdered sugar
- 1/3 cup apple cider or apple juice plus 2 tbsp
Instructions
- Gather all ingredients. Preheat the oven to 400°F (200°C) and lightly coat a baking sheet with nonstick spray.
For the Apple Fritters:
- In a medium bowl, whisk the flour, baking powder, salt, and cinnamon together until evenly blended.
- In a large bowl, combine the melted butter and sugar, then whisk in the egg. Stir in the vanilla and applesauce until smooth.
- Add the dry mixture to the wet ingredients and stir just until incorporated. Gently fold in the diced apples so they’re evenly distributed.
- Drop the batter by rounded tablespoons onto the prepared sheet, spacing mounds a few inches apart. Bake for 10 minutes, then remove from the oven and switch the oven to broil on high.
For the Glaze:
- In a small bowl, whisk the powdered sugar with the apple cider (adding the extra 2 tablespoons) until the mixture is smooth and thin enough to brush.
- Brush a portion of the glaze over each fritter so it drips down the sides. Return the tray to the oven and broil for 2–4 minutes, rotating the pan every minute, until the glaze begins to caramelize—watch closely to prevent burning.
- Apply the remaining glaze evenly over the tops and let the fritters rest on the baking sheet until the glaze firms, about 15 minutes, before serving.
