Everything you love about apple crumb pie—cinnamon crumble, buttery crumbs, and a soft, apple-kissed center—baked into donut form. These Baked Apple Crumb Donuts are golden, fluffy, and finished with either a light vanilla glaze or a cinnamon-sugar dusting. No frying, no fuss—just pure fall comfort any time of year.
Why You’ll Love Them
- Oven-baked, not fried: Light texture with zero splatter.
- Real apple flavor: Fresh apple + cider (or juice) for a bright, cozy crumb.
- Crunchy topping: A classic streusel that stays craggy and crisp.
- Quick batter: Stir, pipe, bake—on the rack in under 30 minutes.
Ingredients
Crumb Topping
- ½ cup (65 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- 1 tsp ground cinnamon
- Pinch fine sea salt
- 3 tbsp (42 g) unsalted butter, melted
Donut Batter (makes 12 standard baked donuts)
- 1¼ cups (150 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp fine sea salt
- 1 large egg, room temperature
- ½ cup (120 ml) unsweetened applesauce
- ¼ cup (60 ml) apple cider or apple juice
- ¼ cup (60 ml) neutral oil (or melted unsalted butter)
- 1 tsp pure vanilla extract
- ¾ cup (90 g) peeled, finely diced apple (Honeycrisp or Gala), patted dry
Finish (choose one—or do both)
Vanilla Glaze:
- 1 cup (120 g) powdered sugar
- 1–2 tbsp milk (or cider), plus more to thin
- ½ tsp vanilla extract
Cinnamon-Sugar:
- ¼ cup (50 g) granulated sugar + 1 tsp cinnamon
Time & Yield
- Prep: 15 minutes
- Bake: 10–12 minutes
- Cool & finish: 10–15 minutes
- Total: ~35–40 minutes
- Yield: 12 baked donuts
Instructions
1) Mix the Crumb
Stir flour, brown sugar, cinnamon, and salt. Add melted butter and toss with a fork until clumps form. Chill 5–10 minutes to firm while you make the batter.
2) Make the Batter
- Preheat oven to 350°F (175°C). Lightly grease two 6-well donut pans.
- In a bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk egg, applesauce, cider, oil, and vanilla.
- Add wet to dry and whisk just until combined. Fold in diced apple (pat dry first to avoid soggy donuts).
- Spoon batter into a piping bag (or zip bag) and pipe each well ½–⅔ full.
3) Top & Bake
Crumble the chilled streusel evenly over the batter, pressing very lightly so it adheres. Bake 10–12 minutes, until set and a toothpick comes out clean (crumbs may cling; that’s fine). Cool in pan 5 minutes, then lift to a rack.
4) Finish
- Glaze: Whisk ingredients until smooth and drizzle over cooled donuts.
- Cinnamon-Sugar: While donuts are slightly warm, brush tops with a touch of melted butter (optional) and dip into cinnamon-sugar.
Nutrition (Per Donut, 12 servings; glazed)
Approx. 210 calories, 8 g fat, 33 g carbs, 2 g protein, 15 g sugar, 150 mg sodium
(Will vary with finish and add-ins.)
Pro Tips for Bakery-Level Donuts
- Dry the apples: Excess moisture = dense crumb. Blot well.
- Don’t overmix: Stir just until the flour disappears for a tender bite.
- Chill the crumble: Cold streusel keeps distinct nuggets after baking.
- Fill level counts: Overfilling loses the hole; aim for ½–⅔ full.
- Use cider for pop: Apple cider adds aromatic depth versus plain milk.
Variations & Twists
- Maple Glaze: Swap milk with 2–3 tbsp pure maple syrup + ½ tsp maple extract.
- Apple-Crumble “Filled”: Pipe a thin layer of batter, sprinkle a pinch of crumbs, then more batter + crumbs on top.
- Whole-Wheat Boost: Replace ½ cup (60 g) AP flour with white whole-wheat; add 1 tbsp milk if batter seems thick.
- Pecan Crunch: Stir ¼ cup finely chopped toasted pecans into the crumb mix.
- Salted Caramel Drizzle: Finish with store-bought or homemade caramel and a few flaky salt crystals.
Make-Ahead, Storage & Freezing
- Room temp: Airtight up to 2 days (unglazed stay crisp longer).
- Fridge: Up to 4 days; rewarm 5 minutes at 300°F (150°C) to refresh.
- Freeze: Unglazed donuts up to 2 months. Thaw wrapped at room temp, then glaze.
- Crisp back the crumb: 3–4 minutes in a 325°F (165°C) oven perks it up.
Ingredient Swaps
- Egg-free: Replace egg with ¼ cup (60 g) plain Greek yogurt or unsweetened applesauce (additional).
- Dairy-free: Use plant milk in glaze and melted coconut oil in batter; swap vegan butter in crumble.
- Gluten-free: Use a 1:1 GF baking blend; add 1 tbsp milk if batter thickens.
Why They’re Crowd-Favorites
The contrast is everything: plush, apple-forward donuts with crackly cinnamon crumb and a sweet glaze you can whisk in 30 seconds. They’re weeknight-simple, bake-sale-pretty, and ready faster than a store run.
Serve warm with coffee, a splash of cider, or vanilla ice cream for dessert—and watch the plate clear.