So quite a while back, in the summer, I polled my Facebook group (I’d love for you to join!) about their favorite dessert flavor combinations. And even though it was the middle of summer, apple cinnamon was easily number 1. I was a little flabbergasted! I absolutely expected chocolate to be #1, and if not chocolate then for sure lemon, right? But I love the feedback I get there and so I’ve definitely been planning for some more apple cinnamon recipes this fall. With my intense loving for “apple-crisping” everything, this really wasn’t much of a stretch! I already have Apple Crisp Doughnuts, Apple Crisp Pancakes, Apple Crisp Cinnamon Buns, Apple Crisp Cookies, Apple Crisp Cheesecakes and even though I have like 18 more I’m going to stop there because it’s getting to be ridiculous. So I figured I would try to do apple without the crisp this time. I know, it’s going to take some time for you to adjust but I do have donuts, so I think you’ll get over it just fine. I really wanted to try to use the brown sugar glaze from these Brown Sugar Pecan Cookies (because they’re amazing!), and I love the way it pairs with apples! So perfect for that bucket of apples! NOTES:
I use these donut pans from Wilton and they are cheap and work perfectly! I’ve never had any issues with sticking. The easiest way to fill the donut pan is to put the batter in a large disposable piping bag — there’s no mess and you can just chuck it when you’re done! I buy them bulk because I use them for everything!
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