Baked Apple Crumb Donuts
Experience cozy fall bliss with these incredibly simple, wonderfully quick, and oh-so-delicious Baked Apple Crumb Donuts. Enjoy the comforting aroma of apples and cinnamon without the fuss of deep-frying.
Equipment
- 12-cavity Donut Pan
- Large bowl
- Small bowl
- Whisk
- Wire rack
Ingredients
For the Donuts
- 2 cups pancake mix Your everyday pancake mix works wonders here!
- 3 tbsp packed brown sugar Adds a lovely depth and sweetness.
- 1 tsp cinnamon That classic cozy spice!
- 0.5 tsp nutmeg Pairs perfectly with apples and cinnamon.
- 1 cup milk (1%) - Or whatever milk you have on hand.
- 1 large egg Helps bind everything together.
- 2 tbsp melted butter For richness and flavor.
- 1 cup finely diced apple (preferably Granny Smith) - The star of the show! Granny Smiths offer a nice tart contrast.
For the Crumb Topping
- 0.25 cup softened butter Make sure it's soft enough to mix easily.
- 0.5 cup packed brown sugar More rich sweetness for that irresistible crumble.
- 0.5 cup all-purpose flour The base for our perfectly crumbly topping.
- 0.5 tsp cinnamon Can you ever have too much cinnamon? I think not!
- 1 tsp nutmeg Adds another layer of warm spice to the topping.
For Garnish
- 2 tbsp powdered sugar For a beautiful, delicate finish.
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grab your 12-cavity donut pan. Give it a light grease to make sure your beautiful donuts pop right out.
- Step 2: In a large bowl, whisk together your pancake mix, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Just a quick whisk to combine all those dry goodies.
- Step 3: In a separate, smaller bowl, whisk together the milk, egg, and 2 tablespoons of melted butter.
- Step 4: Pour the wet ingredients into the dry ingredients. Stir them together until they are just combined. Resist the urge to overmix; a few lumps are totally fine!
- Step 5: Gently fold in your finely diced apples. Make sure they're evenly distributed throughout the batter.
- Step 6: In a small bowl, combine the ¼ cup softened butter, ½ cup brown sugar, ½ cup all-purpose flour, ½ teaspoon cinnamon, and 1 teaspoon nutmeg. Use a fork or your fingertips to mix until it forms a lovely crumbly texture.
- Step 7: Spoon your donut batter into the prepared donut pan cavities, filling each one approximately ¾ full.
- Step 8: Generously sprinkle that delicious crumb mixture over the top of each donut. Don't be shy!
- Step 9: Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean. You're looking for a lovely golden brown.
- Step 10: Allow the donuts to cool in the pan for about 5 minutes. They’ll be a little delicate when warm.
- Step 11: Carefully transfer them to a wire rack to cool completely.
- Step 12: Once they’re cool (or just warm enough to handle, if you can’t wait!), sprinkle them with powdered sugar before serving. Enjoy your homemade masterpiece!
Notes
Substitutions & Additions: While Granny Smith gives a fantastic tart balance, feel free to use sweeter apples like Honeycrisp, Fuji, or Gala. Experiment with spices like allspice or ground ginger. For a glaze, mix powdered sugar with a tiny bit of milk or fresh apple cider. Add finely chopped walnuts or pecans to the crumb topping for extra crunch.
Tips for Success: Do not overmix the batter to avoid tough donuts. For perfectly shaped donuts, use a zip-top bag to pipe the batter into the pan. Avoid overbaking; donuts should be lightly golden and spring back when gently touched. Let them cool in the pan for a few minutes before transferring to a wire rack. You can prep dry ingredients and crumb topping a day ahead.
Storage: Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. These donuts freeze beautifully for up to 2 months; thaw at room temperature or warm gently.