 |  |  |
 I use unsweetened vanilla almond milk |  can use sugar or regular Splenda |  Fruit Fresh to keep apples from discoloring |  macerate apples in Fruit Fresh & sugar |
 whisk dry ingredients |  whisk wet ~ stir into dry |  Fold in apples until thoroughly coated |  I used large cookie scoop |  8 mounds on baking sheet |
 after 15 minutes |  bottoms firm & golden |  Cinnamon sugar & drizzle glaze |  dip tops in cinnamon sugar |
 can use Cinnabun creamer for glaze |  let harden a little on baking sheet |  |  |
Very fast & easy to make these up. The longest time is spent peeling and dicing 2 apples. Everything is mixed in bowls with either a whisk or wooden spoon ~ and the apples are folded in with a rubber scraper. You can even use Splenda instead of sugar ~ or gluten-free flour if you want! Only about 30 minutes start to finish to make these!
Baked APPLE FRITTERS * Sugar Crunch outside * Drizzle Glaze
For the Fritters:
2 large apples, peeled, cored, and diced (about 2 cups)
1 cup all-purpose flour……………………2 TB granulated sugar
1-1/2 tsp baking powder…………….……1/4 tsp salt
1 tsp ground cinnamon……………….….1/4 tsp ground nutmeg
1 large egg………………………………….1/2 cup milk (any kind)
1 tsp vanilla extract……………………….1 TB melted butter
1 TB “Fruit Fresh” mixed with another 2 tsp. sugar or Splenda
For Sugar Coating:
1/2 cup granulated sugar………………..1 tsp ground cinnamon
For Glaze:
1/2 cup powdered sugar…………………1 to 2 TB milk (as needed for desired consistency)
1/4 tsp vanilla extract
Substitute CINNABON liquid coffee cream for the milk if you want & delete the vanilla.
TIP: for sugar-free, whisk some milk or creamer into about 1/2 cup vanilla sugar-free canned frosting.
***
Preheating oven to 425°F. Line baking sheet with parchment paper & set aside. Peel, core & dice your apples. Put them into a bowl and gently toss with the Fruit Fresh (found where the canning supplies are or the Knox gelatin at the grocery store) mixed with extra sugar. This will help apples from discoloring and soften them up a little with the sugar (called "macerating")
DRY: In a large bowl, whisk together flour, 2 TB of sugar, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
WET: In another bowl, beat egg with a whisk or fork, then whisk in milk, melted butter and vanilla. Pour wet mixture into dry ingredients. Stir gently until everything is just combined ~ don’t over-mix so they stay fluffy.
Carefully fold in diced apples with rubber scraper. Your batter will be thick. Using a small ice cream scoop or larger cookie scoop, drop mounds of batter onto prepared baking sheet. Bake for about 12-15 minutes in preheated oven. They should look puffed and golden brown. The bottom will be firm & golden brown (see photo)
Cinnamon Coating:
While fritters bake, mix granulated sugar with cinnamon in a shallow bowl & set aside.
When the fritters are done, let them cool for about 5 minutes, to firm up slightly.
Gently dip the tops of the warm fritters in the cinnamon sugar mixture until coated. You can spoon a little extra over the tops too. This gives a sugar crunchy outside.
Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more liquid or more powdered sugar. Drizzle the glaze over the warm fritters while they’re still on the baking sheet. (You can reheat the next day about 14 seconds in microwave for a fresh-baked flavor). Makes about 8
TIPS: I use vanilla unsweetened almond milk (any milk is fine) ~ gluten-free flour with additives Is fine (1=1 ratio) ~ plain white Splenda (not baking blend) is fine (1=1 ratio)
Baked APPLE FRITTERS * Sugar Crunch outside * Drizzle Glaze
For the Fritters:
2 large apples, peeled, cored, and diced (about 2 cups)
1 cup all-purpose flour……………………2 TB granulated sugar
1-1/2 tsp baking powder…………….……1/4 tsp salt
1 tsp ground cinnamon……………….….1/4 tsp ground nutmeg
1 large egg………………………………….1/2 cup milk (any kind)
1 tsp vanilla extract……………………….1 TB melted butter
1 TB “Fruit Fresh” mixed with another 2 tsp. sugar or Splenda
For Sugar Coating:
1/2 cup granulated sugar………………..1 tsp ground cinnamon
For Glaze:
1/2 cup powdered sugar…………………1 to 2 TB milk (as needed for desired consistency)
1/4 tsp vanilla extract
Substitute CINNABON liquid coffee cream for the milk if you want & delete the vanilla.
TIP: for sugar-free, whisk some milk or creamer into about 1/2 cup vanilla sugar-free canned frosting.
***
Preheating oven to 425°F. Line baking sheet with parchment paper & set aside. Peel, core & dice your apples. Put them into a bowl and gently toss with the Fruit Fresh (found where the canning supplies are or the Knox gelatin at the grocery store) mixed with extra sugar. This will help apples from discoloring and soften them up a little with the sugar (called "macerating")
DRY: In a large bowl, whisk together flour, 2 TB of sugar, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
WET: In another bowl, beat egg with a whisk or fork, then whisk in milk, melted butter and vanilla. Pour wet mixture into dry ingredients. Stir gently until everything is just combined ~ don’t over-mix so they stay fluffy.
Carefully fold in diced apples with rubber scraper. Your batter will be thick. Using a small ice cream scoop or larger cookie scoop, drop mounds of batter onto prepared baking sheet. Bake for about 12-15 minutes in preheated oven. They should look puffed and golden brown. The bottom will be firm & golden brown (see photo)
Cinnamon Coating:
While fritters bake, mix granulated sugar with cinnamon in a shallow bowl & set aside.
When the fritters are done, let them cool for about 5 minutes, to firm up slightly.
Gently dip the tops of the warm fritters in the cinnamon sugar mixture until coated. You can spoon a little extra over the tops too. This gives a sugar crunchy outside.
Glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more liquid or more powdered sugar. Drizzle the glaze over the warm fritters while they’re still on the baking sheet. (You can reheat the next day about 14 seconds in microwave for a fresh-baked flavor). Makes about 8
TIPS: I use vanilla unsweetened almond milk (any milk is fine) ~ gluten-free flour with additives Is fine (1=1 ratio) ~ plain white Splenda (not baking blend) is fine (1=1 ratio)
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