These tasty shortcut apple fritters are baked, not fried, and are made with a sweet cinnamon dough filled with tart apples and topped off with a vanilla bean glaze.
- 1 16oz can of flaky biscuits (refrigerated kind)
- 2 TBS light brown sugar, packed
- 1 tsp ground cinnamon
- 1 cup granny smith apple, chopped small
- 2 TBS butter, melted
Vanilla Bean Glaze
- 1 1/4 cups powdered sugar
- 3/4 tsp pure vanilla bean paste (or pure vanilla extract)
- 3-6 tsp milk, any kind
- Preheat oven to convection bake 325F OR regular bake 350F. Place an elevated roasting rack on a baking sheet, spray rack with cooking spray, and set aside. If you don't have a rack, line the sheet with parchment.
- Cut each biscuit into small pieces (I cut each biscuit into 10-12 chunks)
- In a large bowl, stir together the brown sugar and cinnamon, making sure to push out any lumps in the brown sugar.
- Add the biscuit pieces and chopped apple and toss with clean hands until pieces are fully coated with the cinnamon and sugar.
- Use a 1/4 cup measuring cup to drop fritters onto the prepared sheet. Use your fingers to push the pieces of dough together so that they'll stick to themselves when baking. You should get about 12 fritters.
- Use a pastry brush to brush the melted butter over the fritters.
- Bake for 13-17 minutes or until golden brown. Convection bake will bake faster and will be done at the lower end of the time recommendation, so keep an eye on them.
- Remove from oven and allow to cool slightly while mixing the glaze.
- Add the powdered sugar and vanilla to a bowl. Add about 3 tsp of milk and whisk. Continue adding milk a tsp at a time, stirring after each addition, until desired consistency is reached. Drizzle the warm fritters and serve alone or with vanilla ice cream.
If you want to 'clean up' the ingredients a bit, use an organic brand of canned biscuits (Annie's is what I use)
Using a roasting rack and the convection setting on a traditional oven will allow the fritters to get a crunchier outside by allowing air to circulate above and below the fritters.
This is the roasting rack I use - there are many sizes available.
If you do not have a rack or a convection setting, you can absolutely make these with a parchment-lined sheet and the regular bake setting on the oven.
- Category: Dessert
- Method: Oven