As soon as the calendar flips to September I’m all about hot chocolate, pumpkins and cosy food like apple crumble! Autumn is my favourite season for basically everything – food, weather, holidays… My love of autumn food has inspired me to make these yummy Apple Crumble Baked Donuts! They’re baked donuts which are more cake-like and are baked in a ring shaped donut pan. I’ve flavoured them with cinnamon and they’re full of juicy apple pieces. Then there’s a cinnamon icing drizzled over the crunchy crumble topping. Anyone else drooling yet?!
I made the crumble topping first by putting all the ingedients into a bowl and rubbing the butter into the flour, sugar and cinnamon with my fingers until it resembled breadcrumbs.
In a mixing bowl I stirred together the flour, spices and sugar. In another bowl I whisked up the milk with the eggs and oil. Then I poured the egg mixture into the flour and whisked them together. Finally I folded in the chopped apple.
I put the batter into a piping bag and divided it between the donut tins. Then I sprinkled the crumble topping over the top.
They baked for 15 minutes, then I removed them from the tins and left them to cool.
What kind of apples should I use?
I used Pink Lady apples but any green apples should work fine!
Do I need a donut pan to make this recipe?
The simple answer is yes! I highly recommend investing in a donut pan (or two!), they are not expensive and they’re easy to obtain from Amazon, plus there are so many yummy baked donut recipes on my blog that you’ll be able to make with them!
The Apple Crumble Baked Donuts were so lovely and moist and packed with autumn flavours!
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Apple Crumble Baked Donuts
Delicious baked donuts filled with apple and cinnamon, topped with a crunchy crumble and a drizzle of cinnamon icing
For the donut
- 175 g Caster sugar
- 30 ml Vegetable oil
- 2 Eggs large
- 175 ml Milk cow's or plant milk will both work
- 2 Apples weight before peeling and cutting approx 285g
- 225 g Self raising flour
- 1 tsp Cinnamon
- 1/2 tsp Mixed spice
- Butter for greasing the tins
For the crumble
- 35 g Butter
- 25 g Light brown sugar
- 60 g Plain flour
- 1/2 tsp Cinnamon
For the icing
- 75 g Icing sugar
- 1/4 tsp Cinnamon
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6-hole donut tins with the butter
Make the crumble first by putting all the ingedients into a bowl and rubbing the butter into the flour, sugar and cinnamon with your fingers until it resembles breadcrumbs. Set it aside
Make the donut batter by mixing together the caster sugar, milk, vegetable oil and eggs in a bowl with a whisk
Peel, core and chop up the apples into small pieces. Toss them in a little of the flour then stir them into the batter mix
Add the rest of the self raising flour and whisk in
Divide the batter between the trays. You can put the batter into a piping bag to make it a bit neater to dispense into the trays, but you can do it with a spoon too
Sprinkle the crumble evenly over the batter
Bake them for 15 minutes, then turn the oven up to 180C Fan/200C/375F/Gas Mark 5 for 5 minutes. Then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing
Set the donuts onto a rack with a baking tray underneath to catch any drips
Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it
Store leftovers in an airtight container and eat within 3 days
Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead
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