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–+ servings
Apple Crisp Donut Holes 1

Apple Crisp Donut Holes

These Apple Crisp Donut Holes combine two beloved classics – the comforting warmth of apple crisp and the irresistible bite-sized joy of donut holes – into one perfect fall treat. They're quicker to make than traditional apple crisp, more portable, and deliver all those cozy autumn flavors in just one bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 24 donut holes
Calories 165 kcal

Equipment

  • Mini Muffin Tin or Donut Hole Pan
  • Mixing Bowls
  • Whisk
  • Wooden Spoon
  • Cookie Scoop or Tablespoon

Ingredients
  

For the Donut Holes:

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup granulated sugar or coconut sugar for a less refined option
  • 2 large eggs room temperature
  • 1/4 cup butter melted (or coconut oil for dairy-free version)
  • 1/2 cup whole milk almond or oat milk works beautifully too
  • 1 teaspoon vanilla extract
  • 1 cup apples finely diced (Honeycrisp or Granny Smith preferred)

For the Crisp Coating:

  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup graham crackers finely crushed

Instructions
 

  • Measure all ingredients and dice your apples into very small, uniform pieces (approximately 1/4 inch) to ensure they cook evenly.
  • Preheat your oven to 350°F (175°C) and grease a mini muffin tin or donut hole pan.
  • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  • In a separate larger bowl, whisk together sugar and eggs until light and slightly fluffy (about 1 minute of whisking).
  • Add the melted butter, milk, and vanilla extract to the egg mixture, then whisk until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently just until combined. Avoid overmixing.
  • Fold in the diced apples gently.
  • Use a tablespoon or small cookie scoop to portion the batter, filling each cavity about 3/4 full.
  • Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
  • While the donut holes are baking, melt butter in one small bowl. In another bowl, combine sugar, cinnamon, and crushed graham crackers for the coating.
  • Allow the donut holes to cool just enough to handle (about 5 minutes).
  • Dip each donut hole in melted butter, then roll in the cinnamon-sugar-graham mixture until completely coated.
  • Serve warm or at room temperature.

Notes

The graham cracker addition in the coating is what elevates these from simple cinnamon-sugar donut holes to true apple crisp inspired treats.
For maximum flavor impact, coat them while still warm – this creates a slightly caramelized exterior that mimics the top of a perfect apple crisp.
These freeze beautifully for up to 3 months! Freeze on a baking sheet first, then transfer to freezer bags.

Nutrition

Calories: 165kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 35mgSodium: 85mgFiber: 1gSugar: 14g
Keyword Apple Crisp, Donut Holes, Fall Dessert, Apple Dessert, Cinnamon
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