Recipe: Crumbed Peach Doughnuts

Now here's a recipe that's just peachy, by Mercy Fenton
Recipe: Crumbed Peach Doughnuts
Crumbed Peach Doughnuts by Mercy Fenton

Doughnut peaches are seasonal treats so make the most of them while they are around. These little doughnuts are mostly fruit with only a little doughnut mixture and they are deliciously summery. You will need a doughnut tin for this recipe. Mine has six shapes.

Prepare the doughnut peaches


3 or 4 doughnut peaches


Crumb topping

15gr brown sugar

7gr white sugar

20gr cream flour

15gr unsalted butter

Pinch of cinnamon

  • Method:
  • Make the doughnut batter
  • Lightly grease the doughnut tin.
  • Preheat the oven to 175C
  • In a Perspex bowl melt the butter.
  • Whisk in the buttermilk, sugar, egg, and vanilla until well combined.
  • In a separate bowl, whisk together dry ingredients - flour, cinnamon, salt, baking soda, and baking powder.
  • Pour the dry ingredients into the wet, and stir to combine with a large spoon or spatula. Stir until the ingredients are just combined, with no big patches of flour.
  • Spoon the batter into the donut cavities. Spoon it evenly, it will spread itself once baking.
  • Place a peach half (skinned side up) on each doughnut shape (you may need to add in a little extra depending on the size of your peaches.
  • Press lightly to stick.
  • How to make the crumb topping:
  • In a small bowl, whisk together sugars, cinnamon, and flour.
  • Cut the cold butter into the flour mixture with a fork, pastry cutter, or my favourite method, your fingertips. Stop when some bits of butter are pea-sized, and some of the mixture looks like coarse sand.
  • Then sprinkle each doughnut circle evenly with the crumb topping.
  • Distribute the crumb topping evenly over the peaches.
  • Make sure you press it down so it doesn’t fall off during baking.
  • Bake donuts for 12 to 14 minutes, until lightly browned on the edges and tops set aside to cool for two to three minutes, and then remove to a wire rack set over parchment paper or a baking sheet.
  • Serve warm or at room temperature with some fresh berries.

Sauted peaches with almond

Another lovely peach recipe, this is a little more speedy if you are short of time.


½ cup almond

2 tablespoons raw brown sugar


  • Skin the peaches as mentioned. Three or four peaches.
  • Place almonds and sugar in a food processor and process until mixture is finely ground. Transfer to a wide bowl.
  • Gently dip each peach half into the mixture to coat both sides, and place on a plate.
  • Heat a large, heavy, nonstick pan over medium-high heat.
  • Add 2 tablespoons butter and when it has stopped foaming, add a batch of peach halves; do not crowd the pan.
  • Cook for about one minute, until almond coating has browned, and flip over. Sear for another 30 seconds to a minute and remove to dessert plates, placing two halves on each plate, cut side up.
  • Clean the pan before cooking more peaches.
  • Serve peaches with a scoop of vanilla ice cream and some summer fruits, be careful the crust will be caramelize and hot.

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