Spicy Peach Crumb Doughnuts

If you're thinking, "Seriously Kara, another peach recipe?", I wouldn't blame you.

donut peach pattern

Yes, another peach recipe. There is the potential for more peach recipes until summer is over and peaches no longer retain their velvet-y texture and distinct peach-y taste. Stone fruit in general is also included in the mix as well (hint hint). Then, we'll move on to pumpkin everything.

I'm kidding, I don't like pumpkin nearly as much as I like peaches.

1 peach donut

Or am I?

You'll just have to wait and see in the next few months.

It may be difficult to tell in these photos but these are very small peaches. They fit nicely in the palm of your hand and get double points in my book for being miniature versions of the peach shape and size you'll usually find. They're even more lovely because they were handpicked from a tree. I wish I was the one who did the peach picking but it's always wonderful to be offered freshly picked fruit, especially twice in one week. The fruit becomes more special; an object that is cherished. They were peaches that were singled out from all the rest rather than carefully picked through from the piles at a grocery store or farmer's market. Usually, I only stick to yellow peaches because I appreciate their tang but I was quite impressed with the flavor of these white peaches; lightly sweet and floral.

In fact, I seemed to have an abundance of peaches that I needed to bake with them. My go to cookbook is more often than not Mary's Bread Basket and Soup Kettle. I've talked about it before and I will probably continue to talk about it. It's quite a modest cookbook with a mustard yellow cover and quirky illustrations inside. I love that the instructions aren't complicated even though the book is primarily about yeasted breads. I also love that I'm not afraid to write notes to myself in it seeing that Popo was the first one to do so. This is one of those cookbooks that will randomly open to the most loved pages. In this case, page 243 which is home to Spicy Apple Muffins and Blueberry Muffins. Both of these muffin recipes are excellent due to their short ingredient list and very little use of sugar. I started with the Spicy Apple Muffins to retain the flavors of fall but added the fruit of summer. So I cut up some of those white peaches, dusted off my neglected doughnut pan (sometimes muffins are a little too ordinary), and made a crumb topping.

peaches cut

First, we start with the accessory to these doughnuts--the crumb topping. It adds quite a nice touch of salty and sweet. Just dump everything into one bowl, mix until incorporated and set aside. 

In a large bowl, sift the dry ingredients together. The spices in this recipe are the quintessential fall spices of cinnamon and nutmeg. Freshly ground nutmeg makes a major difference in both taste and smell in your baked goods. Your wallet may cringe a little but it's worth the investment. Pro tip: whole nutmeg lasts twice as long as pre-ground nutmeg. Treat yo'self!

Next, whisk the wet ingredients together in a separate bowl.

Just three; an egg, butter, and milk.

Then, fold the wet ingredients into the dry ingredients and add the peaches. It's important not to over mix the batter as this results in tough, chewy doughnuts. Fold it together until the flour is moistened. The batter should be about 90% incorporated.

Bonus points if you spot the smiley face.

Finally, carefully spoon the batter into the doughnut pan. Fill the cups about 3/4 of the way full because these doughnuts will rise and could potentially cover the hole if you put too much batter in. Sprinkle the crumb topping over the batter. Unlike me, be generous with the topping for extra texture (but mostly I had some left over).

before bake

And we are ready for the oven! 8-10 minutes in a 425 degree Fahrenheit oven. When they are finished, use a knife to loosen them and set on a rack to cool before moving onto the next batch.

3 donuts

Why do things taste better in different shapes?

Spicy Peach Crumb Doughnuts

Adapted from the Spicy Apple Muffins in Mary's Bread Basket and Soup Kettle

Yields: 9-10 doughnuts


If you don't have a doughnut pan, don't sweat it! A muffin pan works perfectly well. Baking time will need to be adjusted to an extra 8-10 minutes though.

Don't forget to spray your pan, especially the center part where there is higher potential of sticking. 


Crumb Topping

  • ½ cup flour

  • ¼ teaspoon cinnamon

  • ⅛ teaspoon ground nutmeg

  • ¼ teaspoon salt

  • ¼ cup oil

  • ¼ cup brown sugar

Dry Ingredients

  • 2 cups sifted all purpose flour

  • 2½  teaspoons baking powder

  • ½ teaspoon salt

  • ¼ cup sugar

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

Wet Ingredients

  • 1 egg

  • 1 cup milk

  • ½ melted butter

  • 1 cup cubed peaches (about ½-inch in size)


Preheat oven to 425ºF. Spray pan with cooking spray or brush with melted butter.

Assemble the crumb topping by mixing those ingredients together in a small bowl with a fork until combined. Set aside. Sift together all the dry ingredients into a large mixing bowl. Whisk together the egg, milk, and butter in a medium mixing bowl until thoroughly combined. Make a well in the dry ingredients with a spatula and pour in the wet ingredients. Give it a few quick folds and then add in the peaches. Fold together until the the flour is just moistened.

Carefully spoon the batter into the doughnut pan until the cup is ¾ full. Sprinkle the crumb topping over the batter. Bake for 8-10 minutes or until an inserted skewer comes clean. Use a knife to loosen the doughnuts from the pan and cool on a wire rack.

Continue until all the batter and crumb topping is finished.