Apple Fritter Casserole

10 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Apple Fritter Casserole is an easy breakfast treat that’s made with crescent rolls, granny smith apples, brown sugar, cinnamon topped with an easy glaze!

If you’ve tried my recipes for Chicken Casserole, Tater Tot Casserole and Tuna Noodle Casserole you know how easy and quick casseroles can be!

Apple Fritter Casserole on dishAPPLE FRITTER CASSEROLE

Sure, Cinnamon Rolls, French Toast, croissants and donuts are delicious, but have you ever tried having an Apple Fritter Casserole for breakfast? It’s rich, hearty, absolutely delicious and you don’t have to work all day to make it.

Even if you’ve never tried a breakfast casserole before, this is a great one to start with. All you really need by way of equipment is a casserole dish, a measuring cup and a rubber spatula to get all of the dough into the dish.

Even if your casserole dish is non-stick, you will most likely want to hit it with cooking spray or coat it in a thin layer of melted butter to grease it. If you decide not to go the cooking spray route, melt butter in a small bowl and then set aside a few tablespoons of butter to drizzle on top when you’re done.

If you’ve never had apple fritter before, you’re in for a treat. For starters, it’s nothing like apple pie, even though some people use apple pie filling in them: Apple fritter is a baked apple pastry similar to a donut with a thick glaze.

Apple Fritter Breakfast Casserole is rich and decadent, perfect for holidays, brunch and even for dessert. As far as breakfast recipes go, this one is unique and delicious.


  • Preheat oven to 350°F. Spray an 8-inch square (2-quart) glass non-stick baking dish with cooking spray.
  • In a large bowl, mix apple, ½ cup of the brown sugar, the flour and ½ teaspoon ground cinnamon; stir sugar mixture well.
  • Unroll 1 can of dough; sprinkle with 2 tablespoons of the brown sugar and ¼ teaspoon of the cinnamon, pressing lightly into dough.
  • Cut dough into 1-inch squares (8 rows by 12 rows), and transfer to bowl with apples. Repeat with remaining dough, 2 tablespoons brown sugar and ¼ teaspoon cinnamon.
  • Carefully stir apples and dough until coated, separating any clumps of dough. Spoon apple mixture into baking dish.
  • Pour melted butter over casserole. Bake 40 to 45 minutes or until dough is thoroughly baked and top is deeply browned. Cool 10 minutes.
  • In 1-cup glass measuring cup, stir together powdered sugar and milk; drizzle milk and sugar mixture over top.Apple fritter casserole in a red pan


  • Fruit: Fresh fruit and berries go really well on top of the casserole or served in a small bowl on the side. You can chop up some strawberries or set blueberries around to make it look even fancier. If you do use something juicy like a blueberry you should make sure to add them right before you intend to eat it or the blueberry juice can stain the casserole. Something else to try that’s delicious is to add caramelized apple slices to the top. The caramelized apple is still crunchy and crispy, which brings out the flavor in the Apple Fritter Casserole.
  • Apple butter: If you’re going for a smoother texture you can use apple butter instead of a whole apple. Just keep in mind that you will have to adjust the cooking time accordingly. If you do use apple butter, you may need to cut it with corn starch and a little warm water to get the correct consistency. You can also add this to chunks of apple too if you’re looking for extra apple flavor.
  • Toppings: You can dust the top of the Apple Fritter Casserole with cinnamon sugar, brown sugar or confectioner’s sugar to make it look fancy and taste even sweeter. Dressing up the top makes it look fancy so you don’t have to worry about transferring it out of the casserole dish to serve it up.


  • Serve: You shouldn’t leave your Apple Fritter Casserole out at room temperature for more than 2 hours or it will start to grow bacteria that can make you sick.
  • Store: Apple Fritter Casserole is good in the fridge for up to 4 days before it gets too squishy. Make sure to keep it in plastic wrap or in a sealable bag.
  • Freeze: Once it’s frozen, Apple Fritter Casserole is good for about 2 months before it looses its flavor. Make sure that the casserole has completely cooled down to room temperature before you put it in the freezer or fridge to keep you from getting sick.

More Easy Breakfast Options:

Apple Fritter Casserole on plate

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Apple Fritter Casserole

Apple Fritter Casserole is an easy breakfast treat that's made with crescent rolls, granny smith apples, brown sugar, cinnamon topped with an easy glaze!
Yield 10 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 2 cans crescent dough sheets , (8 ounce cans)
  • 2 granny smith apples , cored and chopped
  • 3/4 cup brown sugar , packed
  • 1 teaspoon cinnamon
  • 1 tablespoon flour
  • 1/4 cup unsalted butter , melted
  • 1 cup powdered sugar
  • 1/4 cup whole milk


  • Preheat oven to 350 degrees and spray 9x9 inch baking dish with baking spray.
  • Cut the crescent sheets into 1" cubes and toss with half the cinnamon and brown sugar in a medium bowl.
  • Toss the chopped apples, flour and the rest of the cinnamon together in a large bowl.
  • Combine the apples and crescent pieces together and put into your baking dish and pour the melted butter over the mixture.
  • Bake for 40 to 45 minutes or until golden brown. Cool 10 minutes.
  • Make the glaze by whisking powdered sugar and milk together (microwave 15 seconds if too thick) and pour over your baked casserole just before serving.


Calories: 301kcal | Carbohydrates: 35g | Protein: 1g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 37mg | Sodium: 305mg | Potassium: 46mg | Fiber: 1g | Sugar: 26g | Vitamin A: 435IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Apple Fritter Casserole on a plate and in a pan

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. I love apple fritters, so this is right up my alley! Looks like a perfect fall dessert, and I can’t wait to try it!