1. Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper. Set aside.

2. Prepare the apples: Dice apples into uniform ¼-inch pieces. Toss immediately with lemon juice, then toss with 1 tablespoon flour to coat. Set aside.

3. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, salt, and allspice (if using). Break up any brown sugar lumps with your fingers.

4. Mix wet ingredients: In a separate medium bowl, whisk together eggs, melted butter (cooled to lukewarm), milk, vanilla extract, and apple cider vinegar until well combined and smooth.

5. Combine batter: Pour wet ingredients into the bowl with dry ingredients. Using a rubber spatula, fold gently just until flour disappears and mixture comes together. The batter should be thick and slightly lumpy—do not overmix. If batter seems too stiff to scoop, add milk one tablespoon at a time until it’s thick but scoop-able (like cookie dough consistency).

6. Add apples: Gently fold the flour-coated apple pieces into the batter until evenly distributed throughout.

7. Shape fritters: Using a large cookie scoop (about ¼ cup capacity) or two spoons, drop mounds of batter onto prepared baking sheets, spacing them about 3 inches apart. Each fritter should be roughly 3-4 inches wide. Don’t flatten—leave them in domed mounds.

8. Bake: Bake for 15-18 minutes, rotating pans halfway through baking time. Fritters are done when edges are golden brown, tops spring back when lightly touched, and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

9. Make the glaze: While fritters bake, whisk together powdered sugar, milk, vanilla, cinnamon, and a pinch of salt in a medium bowl until smooth and pourable. The consistency should be like thick honey—add milk by the teaspoon if too thick.

10. Cool briefly: Remove fritters from oven and let cool on the baking sheet for 2-3 minutes—just long enough to handle but still very warm.

11. Glaze: Working with one fritter at a time, dip the top into the glaze, allowing excess to drip off. Place glazed-side up on a cooling rack set over a baking sheet (to catch drips). Let sit for 5 minutes.

12. Second glaze: Once all fritters have been dipped once, drizzle additional glaze over the tops using a spoon for that thick, bakery-style coating.

13. Set and serve: Let glaze set for 10-15 minutes before serving. The glaze will firm up slightly but remain soft. Serve warm or at room temperature.