Baked Buttermilk Apple Crisp Donuts + Caramel Sauce

September is one of my most favorite months.   It always was in Chicago, in Minneapolis and now Seattle.  I love the weather, the changing leaves, and the anticipation of cozy weather and holidays to come.  With the change in seasons, also comes the change in what goes down in the kitchen.  As you know, apples are really ubiquitous of fall and that got me thinking of my mom's apple crisp.  I have fond memories of my mom's apple crisp recipe.  It was a highly requested dessert at many birthdays and holidays growing up.  The smell it created in the house, not to mention waiting for a big fat scoop of vanilla ice cream to pile on, is still something I look forward to.  My thinking went from apple crisp to donuts, then to combining the two together.  And I have to say I was pretty pumped to have my first baked donut to turn out so delicious.  In fact, these were also just as good warmed up over the next several days as they were fresh out of the oven.  I look forward to making these a lot.       

The Ingredients:
2 Cups Fuji or Gala apples, peeled and diced
3 Tablespoons salted butter
2 Cups flour
2 Teaspoons baking powder
1/4 Teaspoon kosher salt
3/4 Cup granulated sugar
1/2 Cup applesauce
1 Egg
1 Egg yolk
1 Teaspoon ground cinnamon
1/2 Teaspoon ground nutmeg
1 Tablespoon pure vanilla extract (I prefer the Bourbon Vanilla)
1 1/4 Cups buttermilk
2 Tablespoons salted butter, melted and cooled

Crisp Topping:
6 Tablespoons salted butter
1/2 Cup flour
1/2 Cup rolled oats
1/4 Teaspoon ground cinnamon
1/2 Cup brown sugar

Caramel Sauce:
1/2 Cup brown sugar
1/4 Cup heavy whipping cream
2 Tablespoons salted butter
1/2 tablespoon pure vanilla extract

The Steps:

1) Saute the apples in 3 tablespoons butter on medium heat for about 10 minutes.  Then add in 1/2 Cup water and continue cooking until water completely evaporates and apples are tender and can be par-smashed with the back of the spoon.  Set aside.

2) Time to make the crisp topping so that is ready to sprinkle when your donut batter is ready for the pan.  Begin by cutting the butter into the flour (using a pastry cutter or fork) until it becomes crumbly looking. Then add oats, brown sugar, and cinnamon and incorporate with a fork.

3) In a separate mixing bowl mix your dry ingredients together for the donut batter: flour, baking powder, salt cinnamon and nutmeg.  Set Aside, then separately mix your wet ingredients together...add in the eggs, applesauce, vanilla extract, sugar, and butter.  Then add in the semi-mashed apples....and buttermilk. Now slowly add in your dry ingredients to your wet and mix.

4) Lightly grease your donut pan with oil or butter.  Then add in the batter about 2/3-3/4 full.  I spooned mine in but you can add your batter to a frosting bag and pipe it in.  Then sprinkle a healthy amount of crisp mixture on top.  I placed a baking sheet under my donut pan since it was silicone and it made it easier to get it in/out of the oven.  Bake at 350 for 28-35 minutes or until a cake tester comes out clean. 

5) While the donuts are baking, make the caramel sauce by adding the butter and sugar into a small saucepan.  Heat on low-medium until sugar has mostly dissolved, about 4-6 minutes, stirring occasionally.  Then slowly add in heavy whipping cream and turn up heat to medium.  Allow to bubble up and begin to thicken for about 2-4 minutes, while stirring.  Then turn off heat and stir in vanilla extract.  I poured my caramel straight into a mason jar.  Caramel will continue to set up and get thick.  It re-melts easily and if you put it on the warm donut, you do not even need to re-heat first.