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Apple Crumble Baked Donuts

Apple Crumble Baked Donuts

Delicious baked donuts filled with apple and cinnamon, topped with a crunchy crumble and a drizzle of cinnamon icing
Course Dessert
Cuisine British
Keyword Donut
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 253kcal
Author thebakingexplorer


  • Donut pan


For the donut

  • Butter or baking spread for greasing the tins
  • 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
  • ½ tsp Mixed spice

For the crumble topping

  • 35 g Butter
  • 25 g Light brown soft sugar
  • 60 g Plain flour
  • ½ tsp Cinnamon

For the icing

  • 75 g Icing sugar
  • ¼ 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 or a jug to make it a bit neater to dispense into the tins, 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 to brown the tops. 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, or set them on some baking paper
  • 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


  • I used Pink Lady apples but any sweet eating apples will be suitable for this recipe.
  • 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. Or try 1 tsp cinnamon, ½ ground ginger, ¼ ground nutmeg, ¼ ground cloves.
  • I used caster sugar, but light brown soft sugar would also be amazing in these donuts.


Calories: 253kcal | Carbohydrates: 46g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 39mg | Potassium: 92mg | Fiber: 1g | Sugar: 27g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg