Homemade Baked Apple Crumble Donuts
Ingredients
For the Apple Donut Batter:
2 cups pancake mix
3 tablespoons brown sugar, firmly packed
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup milk
1 large egg
2 tablespoons unsalted butter, melted and slightly cooled
1 cup fresh apple, peeled, cored, and finely diced
For the Crumb Topping:
¼ cup unsalted butter
½ cup brown sugar, firmly packed
½ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For Finishing:
2 tablespoons powdered sugar, for dusting (optional)
Instructions
1. Preheat and Prepare Your Pans
Position an oven rack in the center and preheat your oven to 350°F. Liberally spray a standard 6-cavity or 12-cavity donut pan with non-stick cooking spray, ensuring you coat every crevice thoroughly. This step is critical for easy release after baking. If you only have one pan, you will bake in batches.
2. Mix the Dry Ingredients for the Batter
In a large mixing bowl, combine the pancake mix, 3 tablespoons of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg. Whisk these ingredients together vigorously for about 30 seconds to break up any lumps in the pancake mix and distribute the spices evenly.
3. Combine the Wet Ingredients and Finish the Batter
Create a well in the center of the dry mixture. Add the milk, egg, and melted butter to the well. Stir with a rubber spatula or wooden spoon just until the ingredients are combined and a thick batter forms. Be careful not to overmix—a few small lumps are fine. Gently fold in the finely diced apple pieces, stirring just until they are evenly distributed throughout the batter.
4. Prepare a Piping Bag for Easy Filling
Transfer the batter to a large piping bag or a heavy-duty resealable plastic bag. If using a plastic bag, snip off one corner to create an opening about ½-inch wide—large enough for the apple pieces to pass through. Alternatively, you can carefully spoon the batter into the donut cavities, though a piping bag offers more control and less mess.
5. Fill the Donut Pans
Pipe the batter evenly into the prepared donut cavities, filling each one about two-thirds to three-quarters full. The batter will rise during baking, so leaving space is essential to prevent the donuts from overflowing their molds.
6. Make the Crumb Topping
In a small bowl, combine the softened butter, ½ cup of brown sugar, flour, ½ teaspoon of cinnamon, and ¼ teaspoon of nutmeg. Using a fork or a pastry cutter, work the ingredients together until the mixture forms small, pea-sized crumbs. Be careful not to overwork the mixture, or it will turn into a paste rather than a crumbly topping.
7. Top and Bake
Generously sprinkle the crumb topping over each filled donut cavity, pressing down very lightly to help it adhere. Place the pan in the preheated oven and bake for 10 to 12 minutes. The donuts are ready when the tops spring back lightly when pressed and a toothpick inserted into the thickest part of a donut comes out clean or with just a few moist crumbs.
8. Cool and Remove from the Pan
Remove the pan from the oven and allow the donuts to cool in the pan for exactly 5 minutes. This short rest helps them set. After 5 minutes, gently run an offset spatula or butter knife around the edges of each donut to loosen it, then carefully lift them out. Place the donuts crumb-side up on a wire cooling rack to cool slightly.
9. Dust and Serve
Just before serving, dust the tops of the donuts with powdered sugar using a fine-mesh sieve for a decorative finish. Serve warm for the best texture and flavor. Any leftovers can be stored in an airtight container at room temperature for up to 2 days.
