Preheat the oven to 400 °F (200 °C). Line two large baking sheets with silicone mats or baking paper that are safe for use with an oven broiler. You can also use the baking sheet directly, but it gets hard to clean. Oil the paper generously with cooking oil. Set aside.

In a mixing bowl, add self-rising flour, cinnamon (if your applesauce is not cinnamon-flavored), and sugar. Whisk to combine.

Fold in applesauce and stir until it forms a thick, moist batter. Don't over-mix.

Fold in chopped apples and stir to incorporate evenly.

Drop heaping tablespoons of batter on the baking sheet, leaving a thumb space between each fritter. I made 27 small fritters. Don't make big fritters; for the best texture, keep them small.

Place it in the center rack of the oven, one baking sheet at a time, keeping the second one on the kitchen countertop while the first one bakes. Bake the fritters for 18-21 minutes or until nicely golden brown. Remove the baking sheet from the oven and turn the oven to broiler 420 °F (210 °C)—no more, as baking paper can't handle broiler over 425 °F!

Meanwhile, make the glazing, stir icing sugar, vanilla extract, and almond milk.

For crispy baked apple fritters, brush a little bit of the glazing on top of each warm fritter and broil on the top rack of the oven for 2-3 minutes, keeping a close eye on them so they don't burn.

When golden brown, remove from the oven. Let them cool for 10 minutes on a rack, then dip them in the glaze and return them to the rack to let the excess glazing drip down.