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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