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Apple Crumble Baked Donuts with cinnamon crumble and icing

Apple Crumble Baked Donuts

Amanda S
Tender baked apple donuts with a buttery cinnamon crumble and a light cinnamon drizzle.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 donuts
Calories 249 kcal

Equipment

  • 12-cavity donut pan (or two 6-cavity donut pans)
  • 2 mixing bowls
  • Whisk
  • Rubber spatula
  • Piping bag or large zip-top bag
  • Wire cooling rack

Ingredients
  

Crumble topping

  • 3 tbsp cold unsalted butter
  • 2 tbsp packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp ground cinnamon

Apple donut batter

  • 1 3/4 cups self-rising flour
  • 7/8 cup granulated sugar Equivalent to 3/4 cup plus 2 tablespoons.
  • 1 tsp ground cinnamon
  • 1/2 tsp mixed spice
  • 3/4 cup whole milk The nutrition estimate uses whole milk.
  • 2 tbsp vegetable oil
  • 2 large eggs
  • 2 medium firm sweet apples About 10 oz (285 g) before peeling and coring; peel and finely dice.
  • 1 tsp self-rising flour For coating the diced apples.

Cinnamon icing

  • 2/3 cup powdered sugar Sifted.
  • 1/4 tsp ground cinnamon
  • 1–2 tbsp water Add only enough for a thick, pourable drizzle.

Instructions
 

Instructions

  • Heat the oven to 350°F (180°C). Grease a 12-cavity donut pan well, including the center posts.
    Greasing a 12-cavity donut pan for Apple Crumble Baked Donuts
  • Combine the all-purpose flour, brown sugar, and cinnamon. Rub in the cold butter with your fingertips or work it in with a fork until coarse crumbs form. Stop mixing as soon as the mixture is crumbly, then set it aside.
    Apple Crumble Baked Donuts cinnamon crumble topping
  • Whisk the self-rising flour, granulated sugar, cinnamon, and mixed spice in a large bowl. In a second bowl, whisk the whole milk, oil, and eggs. Add the wet mixture to the dry ingredients and whisk only until no dry flour remains; do not overmix.
    Apple Crumble Baked Donuts batter with diced apples
  • Toss the finely diced apples with the 1 teaspoon self-rising flour, then fold them into the batter. Transfer the batter to a piping bag or a large zip-top bag with one corner snipped. Pipe the batter into the prepared pan, filling each cavity about two-thirds full.
    Piping apple donut batter into a greased donut pan
  • Divide the crumble evenly over the batter. Bake for about 15 minutes, then check the cake portion with a toothpick, avoiding the apple pieces. If the donuts are set but the crumble is still pale, increase the oven to 375°F (190°C) and bake for up to 5 minutes more. Cool in the pan for 5 minutes, then transfer the donuts to a wire rack.
    Apple Crumble Baked Donuts batter and crumble in donut pan
  • Whisk the powdered sugar and cinnamon with 1 tablespoon water. Add more water a little at a time only if needed to make a thick, pourable drizzle. Drizzle over completely cooled donuts.
    Drizzling cinnamon icing over cooled apple crumble baked donuts
Apple Crumble Baked Donuts with cinnamon crumble and icing
Apple Crumble Baked Donuts

Notes

Nutrition estimate: Approximately 249 calories per donut, calculated from generic USDA FoodData Central values using about 10 oz (285 g) apples before peeling, whole milk, vegetable oil, and the full amount of icing. Actual values vary by ingredient brand; sodium varies especially with the self-rising flour.
This recipe remains a draft until the yield, texture, and two-stage baking method are confirmed in a kitchen test.

Nutrition

Calories: 249kcalCarbohydrates: 45gProtein: 3.8gFat: 6.2gSaturated Fat: 2.3gCholesterol: 39mgSodium: 290mgFiber: 1.4gSugar: 26g
Keyword apple crumb donuts, Apple Crumble Baked Donuts, baked apple donuts
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