Soft Homemade Apple Donuts with Buttery Cinnamon Crumble and Sweet Vanilla Glaze
If you love the comforting flavors of apple crumble and freshly baked donuts, these Apple Crumble Baked Donuts are the perfect combination of both. Soft, fluffy cake donuts are filled with juicy apple pieces, topped with a buttery cinnamon crumble, and finished with a sweet cinnamon icing for the ultimate bakery-style treat.
Unlike traditional fried donuts, these baked donuts are lighter, easier to make, and require no deep frying. They’re perfect for breakfast, brunch, afternoon coffee, or a cozy fall dessert. Every bite is packed with warm spices, tender apples, and a crisp crumble topping that makes these donuts simply irresistible.
Whether you’re baking during apple season or just craving a comforting homemade pastry, this easy recipe is guaranteed to become a family favorite.
Why You’ll Love This Recipe
- Soft, fluffy baked donuts with no frying required
- Loaded with fresh apple pieces
- Buttery cinnamon crumble topping
- Sweet cinnamon icing for the perfect finish
- Easy to make in under an hour
- Perfect for breakfast, brunch, or dessert
- Great for fall baking and holiday gatherings
- Freezer-friendly and perfect for meal prep
Ingredients
For the Cinnamon Crumble Topping
- 3 tablespoons cold unsalted butter, cubed
- 2 tablespoons light brown sugar, packed
- ½ cup all-purpose flour
- ½ teaspoon ground cinnamon
For the Apple Donut Batter
- Butter or nonstick baking spray for greasing the donut pan
- 1¾ cups self-rising flour
- ¾ cup plus 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon mixed spice (or pumpkin pie spice)
- ¾ cup whole milk
- 2 tablespoons vegetable oil
- 2 large eggs, room temperature
- 2 medium sweet apples, peeled, cored, and diced
- 1–2 teaspoons self-rising flour (for coating the apples)
For the Cinnamon Glaze
- ⅔ cup powdered sugar, sifted
- ¼ teaspoon ground cinnamon
- 1–2 tablespoons water or milk
- ½ teaspoon vanilla extract (optional, for extra flavor)
Optional Garnishes
- Powdered sugar
- Extra cinnamon
- Chopped toasted pecans
- Caramel drizzle
- Thin apple slices
Kitchen Equipment
- 12-hole donut pan
- Mixing bowls
- Whisk
- Rubber spatula
- Piping bag or zip-top bag
- Cooling rack
- Small offset spatula
How to Make Apple Crumble Baked Donuts
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C), or 325°F (165°C) for a fan-assisted oven.
Generously grease a 12-cavity donut pan with butter or nonstick baking spray.
Step 2: Make the Crumble Topping
In a small bowl, combine:
- Flour
- Brown sugar
- Ground cinnamon
Add the cold butter cubes and use your fingertips, a pastry cutter, or a fork to work the butter into the dry ingredients until the mixture resembles coarse crumbs with small butter pieces throughout.
Place the crumble in the refrigerator while preparing the batter to keep it cold and crumbly.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together:
- Self-rising flour
- Granulated sugar
- Ground cinnamon
- Mixed spice
Reserve 1–2 teaspoons of the flour mixture in a separate bowl to coat the apples later.
Step 4: Mix the Wet Ingredients
In another bowl, whisk together:
- Milk
- Vegetable oil
- Eggs
Mix until smooth and fully combined.
Step 5: Make the Batter
Pour the wet ingredients into the dry ingredients.
Mix gently with a spatula until just combined. Avoid overmixing, as this can make the donuts dense instead of light and fluffy.
Step 6: Prepare the Apples
Peel, core, and dice the apples into small pieces.
Toss them with the reserved flour mixture to help prevent them from sinking during baking.
Fold the apples gently into the batter until evenly distributed.
Step 7: Fill the Donut Pan
Transfer the batter to a piping bag or a large zip-top bag with one corner snipped off for easy filling.
Pipe the batter evenly into the prepared donut cavities, filling each about ⅔ to ¾ full.
Smooth the tops if needed.
Step 8: Add the Crumble
Sprinkle the chilled crumble topping generously over each donut.
Gently press the crumble into the batter so it adheres during baking.
Step 9: Bake
Bake at 350°F (175°C) for 15 minutes.
Increase the oven temperature to 375°F (190°C) and bake for an additional 5 minutes, or until the donuts are golden brown and a toothpick inserted into the cake portion comes out clean.
Step 10: Cool
Allow the donuts to cool in the pan for 5 minutes.
Carefully loosen the edges with a small offset spatula or butter knife, then transfer the donuts to a wire rack to cool completely.
Make the Cinnamon Glaze
In a small bowl, whisk together:
- Powdered sugar
- Ground cinnamon
- Vanilla extract (if using)
Gradually add the water or milk until the glaze reaches a smooth, thick, drizzle-friendly consistency.
Glaze the Donuts
Once the donuts are completely cool, drizzle the cinnamon glaze generously over the tops.
Allow the glaze to set for about 10 minutes before serving.
For an extra-special touch, finish with a sprinkle of cinnamon or chopped toasted pecans.
Tips for Perfect Baked Donuts
- Use firm, sweet apples like Honeycrisp, Gala, Fuji, or Pink Lady for the best texture and flavor.
- Keep the crumble topping cold until you’re ready to use it for crispier results.
- Toss the diced apples in flour to prevent them from sinking to the bottom of the batter.
- Avoid overmixing the batter to keep the donuts soft and tender.
- Let the donuts cool completely before glazing to prevent the icing from melting.
Delicious Variations
Caramel Apple Donuts
Drizzle warm salted caramel sauce over the cinnamon glaze for a rich caramel apple flavor.
Apple Walnut Crumble Donuts
Fold chopped toasted walnuts into the batter and sprinkle extra walnuts over the crumble before baking.
Maple Glazed Apple Donuts
Replace the water in the glaze with pure maple syrup and a splash of milk for a delicious maple finish.
Apple Cinnamon Streusel Donuts
Add a pinch of nutmeg and cloves to the crumble topping for an extra warm spice blend.
Cranberry Apple Donuts
Fold ½ cup dried cranberries into the batter for a sweet and tangy twist.
Storage Instructions
Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep refrigerated for up to 5 days. Warm slightly before serving for the best flavor.
Freezer: Freeze the unglazed donuts for up to 3 months. Thaw overnight, then glaze just before serving.
Serving Suggestions
These Apple Crumble Baked Donuts pair wonderfully with:
- Freshly brewed coffee
- Hot apple cider
- Chai tea
- Cinnamon latte
- Vanilla ice cream
- Warm caramel sauce
- Fresh fruit salad
Frequently Asked Questions
Can I use regular all-purpose flour instead of self-rising flour?
Yes. For every cup of self-rising flour, substitute 1 cup all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt.
Which apples work best?
Honeycrisp, Gala, Fuji, Braeburn, and Pink Lady apples all bake beautifully while maintaining their texture.
Can I make these without a donut pan?
Absolutely! The batter can be baked in a muffin tin to make delicious apple crumble muffins. Adjust the baking time to 18–22 minutes.
Why are my baked donuts dry?
Overbaking or overmixing the batter can result in dry donuts. Mix gently and bake only until a toothpick comes out clean.
Can I prepare the batter in advance?
For the best rise and texture, bake the batter soon after mixing. However, the crumble topping can be made a day ahead and stored in the refrigerator.
Final Thoughts
These Apple Crumble Baked Donuts combine everything you love about a classic apple crumble with the light, tender texture of homemade baked donuts. Filled with juicy apples, topped with a buttery cinnamon streusel, and finished with a sweet cinnamon glaze, they’re the perfect treat for crisp autumn mornings, holiday brunches, or cozy afternoons with a hot cup of coffee. Easy to prepare and full of comforting flavors, this recipe is one you’ll find yourself making again and again.