Dessert

Healthy Oven Baked Apple Fritters

By Jess

5 from 1 ratings

These Healthy Oven Baked Apple Fritters are incredibly addictive and so unbelievably good. Here's how to make them.

Fritters

We’ve gone and done it: healthy oven-baked apple fritters you’ve got to try to believe. With such a rich taste you’d swear they’re fried like the original.

My Dad loves all things baked with apples. Apple pie. Apple tart. Apple crumble. Apple cobbler. He’s an aficionado of baked apple dishes. So I just had to come up with a healthy apple fritter recipe, just for him.

How to Make Oven-Baked Apple Fritters

Prep the apple: Peel and core the apples and cut into small chunks.

Apple Fritters Ingredients

Make the batter: Mix the coconut flour, arrowroot flour, and baking powder together. Add the egg, honey, and milk. Once combined, fold in the apple cubes.

Mixing It Up

Bake the fritters: Drop about one tablespoon of batter onto a prepared baking sheet. Make sure they’re spaced about two inches apart. Brush each fritter with coconut oil and bake for 15 minutes or until golden.

Healthy Oven Baked Apple Fritters

Storing and Reheating Instructions:

To Store: Apple fritters keep really well. You can store these fritters in an airtight container at room temperature for two days, one week in the fridge, and two to three months if you freeze them. Thaw the fritters by leaving them at room temperature for a few hours until they’re soft.

To Reheat: If you have frozen fritters, let them thaw at room temperature for a couple of hours or overnight. To reheat room temperature fritters, bake them at 350ºF for eight minutes or until warmed through. Refrigerated and recently thawed fritters will take about 10 minutes to warm through.

close shot


Ingredients

    • ¼ cup coconut flour
    • 1/8 cup arrowroot flour
    • ½ tsp baking powder
    • ¼ tsp ground cinnamon
    • 1 egg
    • 2 tbsp coconut milk
    • ¼ cup honey
    • 1 medium Granny Smith apple, cubed into ¼ inch cubes
    • 1 tbsp liquid coconut oil

Directions

  1. Preheat oven to 375 F.
  2. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl mix the coconut flour, arrowroot flour, baking powder and cinnamon.
  4. Add the egg, honey and milk and mix to combine.
  5. Add the apple cubes and mix to combine.
  6. For each fritter, drop about one tablespoon of batter onto the prepared baking sheet, spacing the fritters about 2 inches apart.
  7. Brush each fritters with coconut oil and bake for 15 minutes.
  8. Serve the fritters in their own or, if you like, serve with a drizzle of honey.

Servings

Serving Size

1

Servings/Recipe

4

Time

Total Time

20 minutes

Prep Time

5 minutes

Cook Time

15 minutes

Notes

Even batter distribution is a must: Try to get every fritter to be about the same size to guarantee the best texture for every bite. Having small and large fritters mixed together will cause the smaller fritters to be overcooked while the biggest are still raw. This can turn into quite a mess.

Maintain proper spacing: Maintaining the proper distance of at least two inches between fritters is a must if you don’t want them to stick together. This also helps with even baking and keeping those edges beautifully crisp.

Restore crispness: If you’re reheating leftovers, bake them instead of microwaving them. Baking will help to restore some of that delicious crispness while keeping the inside soft and gooey. Microwaving will just turn the whole thing gooey, but it’s definitely the faster heating option.

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35 Comments

Ask a Question 

  1. I don’t have arrowroot flour, can I sub almond flour? Can I sub stevia for the honey? I am on a low carb diet.

  2. Nice recipe ! I think 1/4 cup of honey on this amount is quite a lot. I also don’t like using honey for baking as heating above 40 C kills the nutrients in the honey and all what is left is actually a liquid candy. I would rather use coconut palm syrup or yacon syrup.

  3. potato flour has the same consistency as arrowroot…maybe that would work. I am for sure cooking these babies tonight!

    • You could always try aquafaba (the water in chickpea cans). It works as a great egg replacement and will even whip into a meringue.

    • Ground Flax meal is a great sub for eggs. I thinks it’s 1 tbsp flax, cover w/water in bowl and let set for 5 mins. Works great, I’ve done it many times. I can’t have eggs either.

    • I used a gelatin egg! (1/4c water 1tbsp gelatin) It was the last ingredient I added to the bowl. It worked perfectly! Super easy week night dessert. I didn’t bother with the coconut oil. They were more on the soft side but it was perfect for us.

    • I made these twice. The 1st time with an egg and stevia in place of the honey. And then again with a flax egg and stevia. So my response comes with a 2nd modification. The first batch with eggs was excellent though hard to get to stick together, in fact I think I added a little chia seed and water to get it to stick better. The second batch with a flax egg was good but had a chewy consistency. I plan to make them again and tinker with the egg free version to see if I can get a better texture.

  4. Yum! I made these last night. I was out of honey so I used maple syrup and a Fiji apple. Mine didn’t come out looking as crispy but no complaints here! I highly suggest doubling the recipe!! Going to try this with black cherries..

  5. I’m new to “paleo” – how is coconut flour more paleolithic than wheat flour? Obviously bleached white flour isn’t paleo – but it was the paleolithic era that saw the development of wheat flour – but coconut flour is a harder process

  6. My dtr can’t have coconut so what should I sub for the flour? Almond meal maybe? Doesn’t have to be paleo

    • Sorry, I didn’t try out this recipe with any other flour so I can’t say with certainty how much almond meal or any other flour you should use.

  7. Any idea if these travel well, need refrigeration? I would love to make them to have in the car with me on a lengthy drive/move.

  8. I made this last night and I think I would cut the honey next time I made. I don’t know why they came out very soft and chewy, I baked them for 15 mins at 375 degree as instructed. Should they be crunchy? Or, maybe I should increase the length of the baking time? Also, I’ve added a about 1 tsp more of the coconut milk since I love the taste of coconut.

    Thanks for sharing.

    • Thanks for the feedback. Every oven is different. You can increase baking time, but keep in mind that oven baked fritters will never be crunchy as fried fritters.

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