- Spoon the batter into a piping bag or a resealable plastic bag, squeezing it toward one corner. Pipe the batter into the greased donut pans, filling each cavity about two-thirds full to allow room for rising. Sprinkle a generous amount of the prepared crumble topping onto each cavity, then gently press it so it adheres to the surface without sinking too deeply into the batter.
- Bake for 12–15 minutes, or until the donuts spring back lightly when touched and a toothpick inserted into the thickest part comes out clean. The edges should appear lightly golden while the crumble becomes slightly crisp. Let the donuts cool in the pan for about 5 minutes to firm up before transferring them to a wire rack. Cooling on the rack allows steam to escape, preserving the crumble’s texture.
- For the optional glaze, whisk together the powdered sugar, milk or apple cider, and vanilla until the mixture is smooth and pourable. Adjust with a few extra drops of liquid if needed to reach a thin drizzling consistency. Once the donuts are completely cooled, drizzle the glaze over the tops for added sweetness and shine.
Serving and Storage
Serve the donuts once they have cooled and the crumble has set, allowing the apple pieces to contribute moisture and soft texture throughout. Store any leftovers in an airtight container at room temperature for a day or two, or refrigerate to keep them fresh for slightly longer. The donuts may be gently warmed before serving to enhance their aroma and softness.
