Baked Apple Fritters In The Pressure Cooker - A Sweet Twist On An Old Favorite
These pressure-cooked baked apple fritters are a tender, cinnamon-kissed twist on a nostalgic comfort treat, yielding soft, fluffy centers and golden tops in record time.
Equipment
- 1 Mixing bowl large
- 1 Baking sheet lined with parchment
- 1 Pastry cutter or use fingers
Ingredients
Fritter Dough
- 2 ¼ cups all-purpose flour good for baking
- ¾ cup granulated sugar just enough sweetness
- 2 teaspoons baking powder to give that nice rise
- 1 ½ teaspoons ground cinnamon for classic warm spice
- 1 teaspoon kosher salt to bring out flavors
- ¼ teaspoon fresh nutmeg finely grated for a subtle kick
- 6 tablespoons unsalted butter cold and cubed
- 2 medium Granny Smith apples peeled and finely chopped
- 2 large eggs
- ½ cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, salt, and nutmeg.
- Cut in cold unsalted butter using a pastry cutter or fingers until crumbs form.
- Stir in chopped apples evenly.
- In another bowl, whisk together eggs and heavy cream, then add vanilla extract.
- Gently combine wet and dry mixtures — do not overmix.
- Scoop ¼-cup portions onto baking sheet, spaced 2 inches apart.
- Bake for 25–30 minutes until golden and a toothpick comes out clean.
- Let cool slightly before serving or topping with powdered sugar.
Notes
Store extra fritters in an airtight container at room temperature for 2 days or refrigerated for up to 4 days. Freeze unbaked dough balls and thaw before baking for fresh results anytime.