Peach Crumb Baked Donuts with Sweet Layers of Crumb Topping

Your summer breakfast table requires these peach crumb baked donuts, which are a straightforward baked donut with luscious layers of crumb topping, fresh peaches, and a coating of powdered sugar.

I have trouble coming up with recipes that call for peaches. Not because I dislike them; in fact, if you’ve been around here for a while, you probably already know how much I adore them. Growing up, they were without a doubt my favourite fruit, and I’ve talked extensively about how much I adore peach cobbler here.

No, the problem is that I adore them so much that it’s difficult to preserve them long enough to use them in a recipe. I sincerely feel that few delights compare to the first bite of a luscious, ripe summer peach every year. In my opinion, peaches are so delicious on their own that they don’t actually need to be adorned with sugar and flour.

Actually, this summer, we’ve tended to choose a different, tastier path more frequently. I’m not sure you’re doing summer correctly if you haven’t tried adding peaches to a caprese salad and then topping it with salty prosciutto. It has essentially sustained Brian and myself for the previous few months. I might eventually provide a recipe, but Bon Appetit has a fantastic burrata version that we’ve also made with great success. Just put your faith in me and try it.

Peach Crumb Baked Donuts with Sweet Layers of Crumb Topping

Thanks to my new friends and business partners at Imperfect Produce, we’ve had a tonne of peaches, plums, apples, berries, and a wide range of vegetables during the past several weeks! I’m quite forward to collaborate with them. By purchasing weirdly shaped or surplus vegetables directly from farms and bringing it to your home for 30–50% less than grocery store costs, they are assisting in the fight against food waste. Otherwise, this perfectly good vegetables would be thrown in the trash since supermarkets only accept items in “ideal” forms and sizes. I’m thrilled to be a little part of the initiative to stop the estimated 20% overutilization of vegetables farmed in the United States.

I’ll be creating and posting recipes using the stuff I get from Imperfect Produce over the coming few months. The gorgeous fruits in the picture above, all of which come from Imperfect, are flawless, as you can see. I adore that this service allows you to personalise your box by picking the fruits and vegetables you want each time, select your own delivery schedule (weekly, biweekly, skip whenever), and then text you to let you know when the driver has brought it!


  • Regarding the doughnut base:
  • Unsalted butter, two tablespoons
  • 50 ml of buttermilk
  • 1 large egg and 1/4 cup granulated sugar
  • Vanilla extract, 1 teaspoon
  • all-purpose flour, 1 cup
  • half a teaspoon of cinnamon
  • Salt, a pinch
  • A half-teaspoon of baking soda
  • A half-teaspoon of baking powder
  • a half-medium peach (diced small)
  • 2 Tablespoons of brown sugar for the crumb topping
  • 1 tablespoon of sugar, granulated
  • 1/four teaspoons of cinnamon
  • all-purpose flour, 1/3 cup
  • Unsalted butter, two tablespoons (cold and cubed)
  • Sugary granules for dusting
Peach Crumb Baked Donuts with Sweet Layers of Crumb Topping


Set the oven to 350 degrees Fahrenheit. If you only have one, you’ll just have to reuse it once the first batch of donuts is done. Grease two 6-welled doughnut pans. Place aside.

the basis for the donuts:

Melt the butter in a sizable microwave-safe bowl. Once everything is thoroughly mixed, add the buttermilk, sugar, egg, and vanilla. Mix the dry ingredients—flour, cinnamon, salt, baking soda, and baking powder—in a different basin.

With a big spoon or spatula, mix the wet components into the dry ingredients. Just incorporate the ingredients by stirring, making sure there are no noticeable flour patches. Do not overmix since gritty doughnuts, which nobody wants, will result from doing so.

Spoon the batter into the donut cavities or use a gallon-sized bag filled with batter and a corner cut off to create a temporary pastry bag to pipe the batter into the cavities. Your donuts won’t have holes in the middle if you don’t fill each cavity roughly two-thirds of the way full. If you fill the pan to the recommended level, the recipe makes 7 or 8 doughnuts (I once got 7 and once got 8), so if you only have one donut pan, you’ll have to bake the first 6 and then the remaining 1 or 2 thereafter.

Peach Crumb Baked Donuts with Sweet Layers of Crumb Topping

Create the crumbs on top:

Mix the flour, sugar, and cinnamon in a small bowl. Use a fork, pastry cutter, or, my personal preference, your fingertips to incorporate the chilled butter into the flour mixture. When some of the butter pieces are the size of peas and some of the mixture resembles gritty sand, stop.


Place the chopped peaches evenly over the batter in each donut cavity, pressing them down just enough to keep them in place.

Apply the crumb topping liberally and firmly over the peach donut batter. Make sure to firmly press it down to prevent it from coming off while baking.

Donuts should be baked for 10 to 11 minutes, until the rims and tops are gently browned (mine were done at 10). Allow to cool for a further two to three minutes before transferring to a wire rack placed over parchment paper or a baking sheet. If you just have a single pan, bake the final one to two doughnuts right away.

Each donut’s top should be lightly dusted with powdered sugar. At room temperature or heated, serve.


Although they can be kept for up to two days in the fridge, donuts are best consumed the same day. Just briefly reheat in the microwave.

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