Ingredients:

  • 4 medium firm apples (Honeycrisp, Fuji or Gala) — about 1.25–1.5 lb / 600–700 g total
  • 1 tablespoon lemon juice (15 ml) — to prevent browning
  • 1 tablespoon granulated sugar (12 g) and a pinch of ground cinnamon — optional dusting
  • 3/4 cup all-purpose flour (95 g) — or 3/4 cup almond flour (72 g) for gluten-free
  • 1 tablespoon granulated sugar (12 g)
  • 1/2 teaspoon baking powder (2 g)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/2 teaspoon ground cinnamon (1 g)
  • 1 large egg (50–60 g)
  • 1/2 cup milk (120 ml) — dairy or unsweetened plant milk
  • 1 tablespoon melted unsalted butter or neutral oil (15 ml)
  • 1/2 cup plain Greek yogurt (125 g)
  • 1/4–1/3 cup powdered sugar (30–40 g), adjust to sweetness preference
  • 1/4 teaspoon ground cinnamon (0.5 g)
  • 1/2 teaspoon vanilla extract (2.5 ml)
  • 1–2 teaspoons milk (5–10 ml) to thin as needed
  • Pinch of salt
  • 1/4 cup chopped toasted walnuts or pecans (30 g) — optional
  • 1/4 cup granola or toasted oats (30 g) — optional
  • 2 tablespoons shredded coconut or sprinkles — optional

Instructions:

  1. Preheat oven to 425°F (220°C). Line baking sheet(s) with parchment paper or a silicone baking mat.
  2. Core the apples with an apple corer or a 1-inch (2.5 cm) round cutter; peel if desired. Slice apples into 1/2-inch (12 mm) thick rings. Place rings in a bowl with lemon juice to prevent browning; drain and pat dry.
  3. Make the batter: whisk together flour, granulated sugar, baking powder, salt and cinnamon. In another bowl, whisk egg, milk, melted butter or oil and vanilla. Combine wet into dry until just combined; batter should be thick enough to coat (add 1 tablespoon milk if too thick).
  4. Dip each apple ring into the batter, letting excess drip off. Arrange in a single layer on the prepared sheet without overcrowding. Optionally dust with a little cinnamon sugar before baking. Bake at 425°F (220°C) for 12–15 minutes, flipping once halfway for even browning, until edges are golden and batter is set. For crisper edges, broil 1 minute at the end while watching carefully.
  5. Transfer rings to a cooling rack for 3–5 minutes so they are slightly warm. Whisk together Greek yogurt, powdered sugar, cinnamon, vanilla and a pinch of salt. Thin with milk 1 teaspoon at a time until glaze reaches a spreadable consistency.
  6. Spoon or pipe glaze onto the top of each ring and immediately sprinkle with chopped nuts, granola or shredded coconut while glaze is wet. Serve warm or at room temperature.