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Apple Fritter Bites

Have I got an amazing recipe for you! These Apple Fritter Bites are the perfect fall snack, and they’re baked, not fried, so they’re light, tasty, and amazing. Imagine fluffy bite-sized apple fritters with an apple glaze – I bet you can’t eat just a couple! Easier to make than you might think, these are the perfect poppable snack.

Light, fluffy, apple-y, and delicious Apple Fritter Bites are the perfect fall snack. And there’s no messing with hot oil to fry these bite-sized delights because they’re baked! Full of amazing apple flavor and with a great glaze, these fun bites always get gobbled up quickly!

This recipe is from my good friend Baker Mama and her new cookbook, Brilliant Bites: 75 Amazing Small Bites for Any Occasion. I love the book so much that I had to share one of my favorite recipes with you, and once you taste these little bites, you’ll be in love, too! We love to serve them for breakfast, especially on the weekend.

Apple fritters are usually a deep-fried dessert made from a batter that incorporates chopped or sliced apples. The batter usually contains flour, sugar, and spices like cinnamon and is fried until golden and crispy. These treats are often dusted with powdered sugar or drizzled with a glaze for added sweetness.

But we’re making bites! This is a fritter recipe for bite-sized morsels that have all the same baked-in flavors as the fried version.

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Cooking spray nonstick
One and a half cups total flour
Two tsp baking powder
A teaspoon each of ground cinnamon and kosher salt
Melt one-fourth cup unsalted butter
3/4 cup sugar, granulated
Just one big egg
A half teaspoon of vanilla essence
1/2 cup applesauce, unsweet
About two medium-sized neatly chopped Honeycrisp or Gala apples
Appel Cider two cups powdered sugar for the glaze
1/3 cup plus two tablespoons apple juice or cider


Arrange an oven rack to 400°F and mist a baking sheet with nonstick cooking spray.
Stir together the flour, baking powder, salt, and cinnamon in a medium-sized basin.
Beat the sugar and melted butter together well in a big basin. Whisk in the applesauce, vanilla, and egg until smooth.
Stirring just until mixed, add the dry ingredients to the wet ones. Fold in the diced apples rather gently.
To the prepared baking sheet, scoop out 1 tablespoon quantities of batter and place them a few inches apart.
After ten minutes of baking, take out of oven and set broiler to high.
To make the glaze, beat the powdered sugar and apple juice or cider until it is pourable.
Let some of the glaze run down the edges of the heated fritter bits as you brush over them. Broil, turning the pan often, for two to four minutes, or until the glaze begins to boil and caramelize.
Take out of the oven and liberally coat the fritters’ tops with the remaining glaze.
Give the glaze fifteen minutes to set before serving.

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