Peach Crumble Baked Donuts

Peach Crumble Baked Donuts have a fluffy baked donut base topped with fresh peaches and a crumble topping.

Peach Crumble Baked Donuts (5 of 6)

I have seen so many peach desserts going around and I wanted to get in on the action, but I don’t bake with peaches often, so I didn’t really know where to start. I was going to make a peach crumble pie, but I wasn’t sold on it. Then it hit me. Peach Crumble Baked Donuts. If you are a frequent visitor of my blog you know that donuts are VERY on-brand for me and these peach donuts turned out perfectly!

Why I love baked donuts

  • They are simple to make. All of my baked donuts recipes are very straightforward. Baked donuts are perfect for beginner bakers.
  • Baked donuts are a quick recipe. You can have freshly baked donuts on your table in 30 minutes!
  • They are healthier than fried donuts. You can skip all of that oil and grease with these donuts.
  • They are versatile. You can take the base recipe for these donuts, add virtually any flavoring and it is going to be delicious

Ingredients for Peach Crumble Baked Donuts

Ingredients for crumble topping:

  • Granulated Sugar. This is just plain white sugar. It will sweeten the crumble.
  • All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Ground cinnamon. You can omit the cinnamon if you’re not a fan, but I love the flavor it adds to the donuts.

Ingredients for peach donuts:

  • All-purpose flour. See above note about flour.
  • Brown sugar. Brown sugar adds flavor and a softer texture to the final product.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
  • Baking powder. Baking powder will help the baked donuts to rise.
  • Full-fat sour cream. Sour cream will make the donuts extra moist and fluffy.
  • Butter. See above note about butter.
  • Egg. It will be easier to incorporate the eggs into the batter if they are room temperature.
  • Peach. I used fresh peaches, but if they are out of season or you are in a pinch you can use canned peaches. Just be sure to dry them off as much as you can.

Ingredients for glaze:

  • Powdered Sugar. This will give our glaze the sweetness we are looking for while also giving us a smooth texture.
  • Vanilla Extract. This will add a nice flavor to your glaze.
  • Milk. You can replace this with non-dairy milk or water, we really just need a liquid to thin out the glaze.
Ingredients for peach donuts

How to make Peach Crumble Baked Donuts

Crumble Topping

Step 1: In a small bowl, combine sugar, flour, butter, and cinnamon. Using clean hands or a fork to mix. You want to break up the butter until the whole mixture has a coarse texture. There will be bigger chunks of butter as well. Place the crumble in the fridge until you are ready to use it.

Peach Donuts

Step 2: Preheat your oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.

Peach Crumble Baked Donuts (2 of 6)

Step 3: In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.

Step 4: In a separate bowl mix the wet ingredients. Gently fold the wet ingredients into the dry ingredients until they are combined.

Peach Crumble Baked Donuts (3 of 6)

Step 5: Spoon the batter into your molds and fill them up to the top.

Step 6: Generously top each donut with the diced peaches and then the cold crumble.

Peach Crumble Baked Donuts (4 of 6)

Step 7: Place your donuts in the pre-heated oven. The donuts usually take about 20-25 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back.

Step 8: Remove from the oven and let cool in the molds until cool enough to remove. Then cool completely before glazing

Vanilla Glaze

Step 9: In a small bowl combine all of the ingredients. Whisk until free of lumps.

Step 10: The glaze should be pretty thin and runny, so if it is too thick you can add more milk to thin it out.

Step 11: Use a fork or a spoon to drizzle the glaze over the cooled Peach Crumble Baked Donuts.

Peach Crumble Baked Donuts (6 of 6)

More peach dessert recipes

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Print Recipe
5 from 1 vote

Peach Crumble Baked Donuts

Peach Crumble Baked Donuts have a fluffy baked donut base topped with fresh peaches and a crumble topping.
Prep Time10 mins
Cook Time20 mins
0 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: baked donuts, Donut, donuts, peach, peach crumble, peach crumble donuts, peach donuts, peaches
Servings: 6 donuts
Calories: 313kcal

Ingredients

For Crumble:

  • 2 1/2 tablespoons (31 grams) granulated sugar
  • 2 tablespoons (15 grams) all-purpose flour
  • 1 1/2 tablespoons unsalted butter cold and cubed
  • 1/2 teaspoon ground cinnamon

For Donuts:

  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (107 grams) brown sugar packed
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup (114 grams) full-fat sour cream
  • 2 1/2 tablespoons unsalted butter melted
  • 1 large egg
  • 1 small peach peeled and diced

For Glaze:

  • 1/2 cup (56 grams) powdered sugar
  • 1/2 teaspoon vanilla
  • 1/2 tablespoon milk more as needed

Instructions

For Crumble:

  • In a small bowl, combine sugar, flour, butter, and cinnamon. Use clean hands or a fork to mix together until the butter is broken up and the mixture has a coarse texture.
  • Place the crumble in the fridge until you are ready to use it.

For Donuts:

  • Preheat oven to 350 degrees (F). Spray your donut mold with non-stick spray and set aside.
  • In a medium-sized bowl whisk together the flour, light brown sugar, salt, and baking powder.
  • In a separate bowl mix the wet ingredients, make sure the melted butter has cooled or it will curdle the sour cream and cook the egg. Gently fold the wet ingredients into the dry ingredients until combined. The dough will be much thicker than you think it will be, so don’t be alarmed. Also, be sure not to over mix your dough or your donuts will be tough.
  • Spoon the batter into your molds and fill them up to the top. If you’re using a silicone mold, place it on a cookie sheet before you put them in the oven, this will make it easier to get them in and out of the oven.
  • Generously top each donut with pieces of diced peach. Then sprinkle the crumble evenly over each donut.
  • Place your donuts in the pre-heated oven. The donuts usually take about 20-25 minutes to bake, but I started checking them around 10 minutes to see if the pan needs to be turned. You’ll know they are finished when you lightly press on a donut and it springs back
  • Remove from oven and allow to cool in the pan for 10 minutes and then remove from pan and allow to cool completely before glazing.

For Glaze:

  • In a small bowl combine all of the ingredients and whisk until free of lumps.
  • Add more milk if the glaze is too thick.
  • Use a fork or spoon to drizzle the glaze over each donut.

Nutrition

Serving: 1donut | Calories: 313kcal | Carbohydrates: 46.6g | Protein: 4.2g | Fat: 12.8g | Saturated Fat: 7.7g | Cholesterol: 60mg | Sodium: 275mg | Potassium: 213mg | Fiber: 1.1g | Sugar: 29.1g | Calcium: 82mg | Iron: 1mg
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