Back in my childhood days, no autumn was complete without the aroma of baked apple fritters wafting through Grandma Eldora’s house. These delightful treats were a staple during harvest time, a way to celebrate the apple bounty that came from our orchard. Baked instead of fried, they carry a sense of old-fashioned Midwestern cooking, perfect for those who want to indulge in a bit of nostalgia while keeping things a tad healthier. These fritters, with their tender crumb and sweet apple chunks, make any afternoon feel like a cozy, family gathering.

Baked apple fritters are delightful on their own, but if you’re looking to make a whole meal of it, they pair wonderfully with some creamy scrambled eggs for breakfast or a light, fresh coleslaw if you’re serving them for a casual lunch. A cup of hot cider or coffee enhances the flavors and adds that extra touch of warmth. For dessert, a scoop of vanilla ice cream melting over a warm fritter is heaven on a plate.

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup whole milk
2 large eggs
2 teaspoons vanilla extract
2 cups diced apples (Granny Smith or Honeycrisp work well)
2 tablespoons melted butter
Glaze: 1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract